Mediterranean Quick Greek Pasta Salad
This Greek pasta salad is a fresh, colorful, and tangy dish that’s perfect for a light lunch, picnic, or a quick side to grilled meats and seafood. It’s loaded with crisp vegetables, briny olives, creamy feta, and fresh herbs, all tossed in a zesty Mediterranean dressing. Best of all, it comes together in minutes once the pasta is cooked.
Total Time: 20–25 minutes
Prep Time: 10 minutes
Cook Time: 10–12 minutes (pasta)
Servings: 4–6
Ingredients
Salad:
Pasta (penne, rotini, or fusilli), cooked and cooled
Cherry tomatoes, halved
Cucumber, diced or sliced
Red bell pepper, chopped
Green bell pepper, chopped
Red onion, chopped or thinly sliced
Kalamata olives, pitted and sliced
Feta cheese, crumbled
Fresh parsley, chopped
Fresh dill, chopped
Fresh mint leaves, chopped (optional)
Dressing:
Extra-virgin olive oil
Red wine vinegar
Lemon juice
Garlic, crushed or paste
Dried oregano
Dijon mustard (optional)
Honey (optional)
Salt and pepper, to taste
Instructions
Cook the Pasta
Cook pasta according to package instructions until al dente.
Drain and rinse under cold water to stop cooking. Set aside.
Prepare the Vegetables
Chop cherry tomatoes, cucumber, bell peppers, and red onion.
Slice Kalamata olives and crumble the feta.
Chop parsley, dill, and mint (if using).
Make the Dressing
In a small bowl or jar, whisk together olive oil, red wine vinegar, lemon juice, garlic, dried oregano, Dijon mustard (if using), honey (if using), salt, and pepper until emulsified.
Assemble the Salad
In a large mixing bowl, combine the cooked pasta, vegetables, olives, feta, and fresh herbs.
Pour the dressing over and toss gently until everything is well coated.
Chill or Serve
Serve immediately or refrigerate for 30 minutes to allow flavors to meld.
Tips
Cook Pasta Al Dente: Slightly firm pasta holds its shape and texture better in salads.
Cool Pasta Completely: Rinse with cold water to stop cooking and prevent it from absorbing too much dressing.
Balance the Dressing: Taste before adding—adjust vinegar, lemon juice, or honey for the right tangy-sweet balance.
Fresh Herbs Matter: Add fresh parsley, dill, and mint just before serving for maximum flavor.
Make Ahead: This salad can be made a few hours ahead, but add the dressing closer to serving to keep the pasta from getting soggy.
Variations
Protein Boost: Add grilled chicken, shrimp, or chickpeas for a heartier meal.
Different Cheese: Swap feta for crumbled goat cheese or shaved Parmesan.
Extra Crunch: Toss in chopped celery, radish slices, or roasted chickpeas.
Olive Swap: Use green olives or a mix of Mediterranean olives for variety.
Whole-Grain Option: Use whole wheat or gluten-free pasta for dietary preferences.
Roasted Veg Twist: Roast the bell peppers and tomatoes for a smoky flavor before adding them to the salad.
Q&A
Q: Can I make this pasta salad the night before?
A: Yes, but store the dressing separately and toss just before serving for the best texture.
Q: Can I use other types of pasta?
A: Absolutely. Penne, rotini, fusilli, farfalle, or even orzo all work well.
Q: What’s the best way to make it more filling?
A: Add protein such as grilled chicken, shrimp, salmon, or chickpeas.
Q: How long does it last in the fridge?
A: It stays fresh for up to 3 days in an airtight container, though the vegetables may soften over time.
Q: Can I make this gluten-free?
A: Yes, simply use your favorite gluten-free pasta variety.
Nutrition Facts
(Per serving, based on 6 servings)
Calories: ~280
Protein: 8g
Fat: 14g
Saturated Fat: 4g
Carbohydrates: 32g
Fiber: 3g
Sugar: 5g
Sodium: ~450mg
Final Conclusion
This Mediterranean Quick Greek Pasta Salad is a vibrant, refreshing dish perfect for warm-weather meals or as a make-ahead side for gatherings. Packed with fresh vegetables, briny olives, creamy feta, and fragrant herbs, it delivers classic Greek flavors in every bite. The zesty dressing ties it all together, making it as satisfying as it is colorful. Serve it chilled or at room temperature for a light yet flavorful option that pairs beautifully with grilled meats or seafood.