Greek Pasta Salad: A Refreshing Twist on a Classic Favorite

Looking for a light, refreshing, and easy-to-make dish that’s full of vibrant flavors? This Greek Pasta Salad is the perfect choice for picnics, potlucks, or weekday lunches. It combines the bold flavors of a classic Greek salad—think juicy tomatoes, crisp cucumbers, briny Kalamata olives, and creamy feta—with hearty pasta and a zesty lemon-garlic dressing.

This recipe isn’t just delicious—it’s also make-ahead friendly, great for gluten-free diets, and holds up beautifully in the fridge without getting soggy. Let’s dive in!

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Why You’ll Love This Greek Pasta Salad

• Perfect for warm weather – No wilting greens, just crisp veggies and sturdy pasta.
• Quick and easy – Ready in 30 minutes with minimal prep.
• Customizable – Use your favorite pasta shape or gluten-free option.
• Flavor-packed – A bright, tangy lemon-olive oil dressing ties everything together.
• Meal-prep friendly – Make it ahead and store it in the fridge for up to 4 days.

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Ingredients You’ll Need

For the Lemon Garlic Dressing:

• 1/3 cup fresh lemon juice (from 2–3 lemons)
• 1 tablespoon lemon zest
• 2 garlic cloves, finely chopped
• 2 tablespoons fresh parsley, finely chopped
• 1/2 cup extra virgin olive oil
• 1/2 teaspoon oregano (optional)
• 1/4 teaspoon salt
• 1/4 teaspoon black pepper

For the Pasta Salad:

• 1 pound rotini pasta (or pasta of your choice)
• 1/2 small red onion, thinly sliced
• 1 red bell pepper, diced
• 1 pint cherry tomatoes, halved
• 1 large cucumber, quartered and sliced
• 1/2 cup pitted Kalamata olives
• 1/2 cup crumbled feta cheese
• 1/4 cup fresh parsley, roughly chopped
• Salt and pepper, to taste

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How to Make Greek Pasta Salad

1. Cook the Pasta

Bring a large pot of salted water to a boil. Add the pasta and cook until al dente. Drain and rinse immediately under cold water to stop the cooking and remove excess starch. Drizzle with a little olive oil to prevent sticking.

2. Soak the Onions

Place the thinly sliced red onions in a bowl of cold water with a pinch of salt. Let soak for 10 minutes. This mellows their strong bite while keeping them crisp. Drain before adding to the salad.

3. Make the Dressing

Add all dressing ingredients to a jar with a tight-fitting lid. Shake well until fully combined. Taste and adjust seasoning if needed.

4. Assemble the Salad

In a large mixing bowl, combine the cooled pasta, soaked red onions, diced bell pepper, tomatoes, cucumber, olives, feta, and parsley.
Drizzle about 1/4 cup of dressing over the salad and toss gently. Add more dressing as desired. Season with salt and pepper to taste.

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Make-Ahead Tips

• Prep in advance: Chop the veggies and make the dressing up to 1 day in advance. Store each component separately in the fridge.
• Cook pasta ahead: Cook, rinse, and toss the pasta with a little olive oil. Store in an airtight container until ready to assemble.
• Dressing storage: Leftover dressing will keep well in the fridge for up to a week. It’s also great on grilled veggies or fish!

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Gluten-Free Greek Pasta Salad Option

You can easily make this salad gluten-free by swapping in a lentil-, chickpea-, or rice-based pasta. Lentil pasta holds its shape particularly well and adds a subtle earthy flavor that complements the tangy dressing and bold salad ingredients.

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Chef’s Tip: How to Tame Raw Onions

If raw red onions are too sharp for your taste, soaking them in cold, lightly salted water for 10 minutes helps reduce the bite while keeping their crunch. This simple step ensures they don’t overpower the more delicate flavors like tomato and cucumber.

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More Pasta Salad Recipes to Try

• Pesto Pasta Salad
• Shrimp, Bacon & Avocado Pasta Salad
• Pasta & Bean Picnic Salad
• Tortellini Salad
• Grinder Pasta Salad

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Greek Pasta Salad Recipe

Prep Time: PT20M
Cook Time: PT10M
Total Time: PT30M
Cuisine: Greek-inspired
Dish Type: Side Dish, Main Salad
Yield: 8 servings
Keywords: pasta salad, summer salad, Greek salad, vegetarian, picnic recipes, gluten-free pasta salad
Calories: ~350 per serving (estimate)

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