This Greek pasta salad is one of those recipes I make on repeat once the weather warms up. It’s fresh, a little tangy, and makes a big bowl that’s perfect for sharing.
It takes everything I love about a classic Greek salad, like juicy tomatoes, crisp cucumbers, briny olives, and creamy feta, and turns it into a cold pasta salad that feels a little more filling and easy to serve at gatherings.
Everything gets tossed in a simple homemade Greek vinaigrette that’s bright and slightly zippy, with just enough Dijon to keep it smooth and well blended. It coats every bite so you get a little bit of everything in each forkful.
I didn’t always like olives. I avoided them for years. Then I tried a Kalamata olive one day and that was it. Now I actually crave them, especially in this pasta salad.
Why You’ll Love This Greek Pasta Salad with Feta
- Makes a big bowl (about 12 cups+), perfect for feeding a crowd
- Packed with fresh, Mediterranean-inspired flavors
- Works as a side for everything from grilled chicken to burgers
- Easy to prep ahead for potlucks and cookouts
- Simple ingredients, but it tastes like you put in way more effort
- No mayo, which makes it a great option for summer cookouts (just be sure to still follow proper food safety when serving outdoors)
Ingredients Needed for Greek Pasta Salad with Feta Cheese
This is a two-part recipe: the pasta salad and a quick homemade Greek vinaigrette that ties it all together.
For the Pasta Salad
- Farfalle (butterfly, bow tie pasta)
- Kalamata olives
- Feta cheese
- Grape tomatoes
- Red onion
- Cucumber
- Green bell pepper
- Fresh oregano
- Greek vinaigrette dressing
For the Greek Vinaigrette
- Extra virgin olive oil
- Red wine vinegar
- Dijon mustard
- Garlic cloves
- Dried oregano
- Sugar, salt and black pepper
Ingredient Notes & Substitutions
- Pasta: Bow tie pasta works great here, but rotini or penne are easy swaps. Anything with a little texture to catch the dressing works well.
- Cucumbers: Seedless English or Persian cucumbers both work well. I usually cut them into half moons, but if you want more of a chopped salad feel, you can slice them into quarter circles like I did here.
- Feta: Block feta crumbled fresh has the best texture and flavor. Pre-crumbled works in a pinch, but it tends to be a little drier.
- Olives: Kalamata olives give this salad that classic Greek flavor. If you weren’t an olive person before, I get it, but they really make the dish.
- Tomatoes: Grape or olive tomatoes are perfect and nice and juicy. You can also use a larger tomato, just seed it first and chop it into bite-sized pieces.
- Bell Pepper: I like using green bell pepper because it keeps that traditional Greek salad flavor. Prefer something sweeter? Yellow or orange bell peppers work just fine.
- Onion: Red onion is a must for me in Greek salads. You can finely chop it for smaller bites or slice it thin if you like a little more texture.
- Fresh Oregano (optional): The dressing already includes dried oregano, but I love adding a little fresh oregano at the end. It has a bright, slightly minty and peppery flavor, so a small amount goes a long way.
- Olive Oil: Use extra virgin olive oil for the best flavor.
- Vinegar: Red wine vinegar gives the dressing its classic tang. You can add a squeeze of fresh lemon juice if you want, but it’s not necessary.
- Dijon Mustard: If I’m making a quick Greek salad to eat right away, I sometimes skip this. But for pasta salad, I definitely recommend it. It helps the dressing stay emulsified so it coats everything evenly, even after sitting.
If you love Greek flavors, my Mason Jar Greek Salad and Mediterranean Quinoa Salad in a Jar are both great meal-prep options.
How to Make Greek Pasta Salad
Detailed recipe and instructions are in recipe card at bottom of post.
Make the Greek Vinaigrette
In a small bowl, combine everything except the olive oil. Slowly stream in the olive oil while whisking continuously until the dressing is smooth and emulsified.
This step is worth taking your time on. The slow drizzle combined with the Dijon helps the oil and vinegar stay blended instead of separating, which is especially helpful if the pasta salad sits for a while.
Tip: Make Extra Dressing
Pasta salad tends to soak up dressing as it sits. I almost always make a little extra so I can toss it again right before serving. It makes a noticeable difference.
Cook the Pasta
Cook the pasta according to package directions until al dente. You want it tender but still with a little bite.
Once it’s done, drain and rinse under cold water.
I know rinsing pasta feels a little wrong, but for pasta salad it actually helps. It stops the cooking, cools the pasta so it doesn’t wilt the veggies or melt the feta, and rinses off excess starch so the noodles don’t stick together.
While the pasta is cooking, this is a good time to chop your veggies and crumble the feta so everything is ready to go.
Assemble the Salad
Add the cooled pasta to a large bowl along with the chopped vegetables and olives. Toss everything together, then add the dressing.
If you’re serving it right away, you can add the full amount of dressing. If you’re making it ahead, I like to start with about half and save the rest for later so it stays fresh and doesn’t dry out.
Sometimes I add a little dressing, toss, and then go back in with more once I see how everything is coated.
Gently fold in the feta and fresh oregano last. Totally optional, but I like doing it this way so the feta stays in bigger pieces instead of getting too mixed in.
Make-Ahead Tip
If preparing ahead, add only half the dressing at first and toss with the rest right before serving.
Chill and Serve
Serve right away or refrigerate for 1–2 hours to let the flavors come together.
If you have time, that chill really does make a difference. But I’ve also eaten it right away more than once and it’s still very good.
Recipe Notes & Tips
- Rinse pasta for the best texture in cold salads
- Add dressing in stages if making ahead
- Chill before serving for the best flavor
- Don’t skip the Dijon, it helps keep the dressing from separating
FAQs
Can I make this ahead of time?
Yes. It’s great made ahead, just reserve some dressing for later.
Can I freeze pasta salad?
No, it doesn’t freeze well. The texture breaks down.
Can I use store-bought dressing?
You can, but homemade tastes fresher and only takes a few minutes.
More Pasta Salad Recipes
If you love easy, crowd-friendly salads, these are great to try next:
Greek Pasta Salad with Feta
A fresh and easy Greek pasta salad loaded with vegetables, olives, feta, and a homemade vinaigrette. Perfect for gatherings and summer meals.
Ingredients
Pasta Salad:
- 12 ounces dried farfalle pasta
- 1 cup Kalamata olives
- 8 ounces feta cheese, crumbled
- 10 ounces grape tomatoes, halved
- ½ cup red onion, finely diced or sliced
- 1 cucumber, sliced into half moons or quarter circles
- 1 green bell pepper, diced
- 1 tablespoon fresh oregano
- 1–1½ cups Greek vinaigrette
Dressing (makes 1 cup):
- ⅔ cup olive oil
- ¼ cup + 2 tablespoons red wine vinegar
- 3 garlic cloves
- 2 tablespoons Dijon mustard
- 2 teaspoons dried oregano
- 1 teaspoon sugar
- ½ teaspoon salt
- Black pepper
Instructions
- Whisk dressing ingredients, except olive oil, together. Slowly add olive oil while whisking continuosly until emulsified.
- Cook pasta until al dente, then rinse with cold water.
- Add pasta, vegetables, and olives to a large bowl.
- Toss with dressing.
- Fold in feta and oregano.
- Chill or serve immediately.
Notes
Nutrition Information:
Yield: 12 Serving Size: 1 cupAmount Per Serving: Calories: 320Total Fat: 20gCarbohydrates: 28gProtein: 8g
Nutrition is an estimate and will vary based on exact ingredients used.