Greek Pasta Salad

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This easy Greek pasta salad is always a hit at parties or as a fresh and easy laid-back meal.
Pasta salad has never been something I gravitate towards at cookouts or parties. It’s not that I don’t like it necessarily, but most of the time it’s not full of fresh ingredients, uses bottled salad dressing, or occasionally you get the kind made with mayonnaise (blech!)
Greek pasta salad
This version is full of vegetables, as well as one of my new favorite things — Castelvetrano olives. These bright green olives are firm and meaty with a mild and kind of buttery flavor. They’re a different food than the canned black olives you find on pizza or a bad Mexican layered dip. If you don’t like olives, but want to, these are the ones to start with. If you can’t find them (boo!) kalamata olives work nicely here too.
In addition to the olives, there are cherry tomatoes, cucumbers, red onions, and bell peppers. Bonus if you can find some sweet cherry peppers. Some salty feta and an easy red wine vinaigrette round it out nicely.
For pasta, I chose strozzapreti, but penne or fusilli will work too. You want something that is short with lots of nooks and crannies to hold the dressing and bits of cheese in each bite. You want to cook it until it’s no longer raw, but still has a chew to it. If it’s mushy, it will ruin the whole dish, so test a few noodles along the way.
Once mixed together, I added some fresh chopped herbs — basil, parsley, and mint — to give it an extra fresh bite. This extra greenery elevates your Greek pasta salad and ensures that it won’t last long at a party.
This pasta salad is good at room temperature but is also pretty tasty taken straight from the fridge if that’s your thing.
Greek pasta salad
Greek pasta salad

Greek Pasta Salad

Easy to put together, this Greek pasta salad is perfect on your next barbecue table. Fresh, healthy, and delicious, it will disappear fast!
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Prep Time 15 minutes
Cook Time 10 minutes
Servings 4
Calories 303 kcal



  • 1 pint cherry tomatoes halved
  • 1 cup cucumber slices
  • 1 red bell pepper diced
  • 4 cherry peppers sliced
  • 1/2 red onion thinly sliced
  • 1/2 cup Castelvetrano olives pitted and halved
  • 8 ounces crumbled feta cheese
  • 2 tablespoons fresh chopped basil
  • 2 tablespoons fresh chopped parsley
  • 2 tablespoons fresh chopped mint
  • 8 ounces pasta cooked until al dente


  • 3 tablespoons olive oil
  • 3 tablespoons red wine vinegar
  • 2 cloves garlic grated
  • 1 teaspoon dried oregano
  • Sea salt and fresh ground pepper to taste


  • Combine the vegetables with the cheese and herbs. Allow the pasta to cool slightly and add it to the bowl.
  • Combine all of the dressing ingredients in a jar and shake until combined. Taste and adjust seasonings.
  • Toss together. Serve immediately or chill until ready to serve.


Storing leftovers: Store leftovers in the fridge for up to two days.


Calories: 303kcalCarbohydrates: 15gProtein: 10gFat: 23gSaturated Fat: 9gPolyunsaturated Fat: 2gMonounsaturated Fat: 10gCholesterol: 50mgSodium: 1190mgPotassium: 555mgFiber: 3gSugar: 7gVitamin A: 1995IUVitamin C: 71mgCalcium: 309mgIron: 2mg
Nutrition information is only an estimate provided by an online nutrition calculator. View full nutrition disclousre.
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