Name: Easy Greek Pasta Salad Recipe
Prep time: 10 min
Cook time: 8 min
Total time: 18 min
Cuisine: Greek
Ingredients: 8 ounces bowtie pasta; 1 1/2 cups grape tomatoes, sliced in half; 1 seedless cucumber, sliced into half-circles or quarters; 1 bell pepper, diced; 1/2 small red onion, diced; 1/2 cup Kalamata olives, drained; 2/3 cup feta cheese, crumbled or cubed; 1/4 cup chopped fresh parsley; 1/2 cup olive oil; 1/4 cup water; 3 tablespoons red wine vinegar; 2 tablespoons lemon juice; 2 tablespoons honey; 1 teaspoon Dijon mustard; 2 cloves garlic, minced; 1 teaspoon dried oregano; 1 teaspoon dried dill; 1 teaspoon dried mint; 1/2 teaspoon fine sea salt; 1/4 teaspoon freshly ground black pepper

I absolutely love sharing this Easy Greek Pasta Salad Recipe because it never fails to brighten up any meal with its vibrant colors and fresh, tangy flavors. This salad brings together crisp veggies, aromatic herbs, and a luscious, homemade dressing that dresses every bite with Mediterranean sunshine. It’s one of those dishes I find myself turning to whenever I want something both satisfying and effortless to prepare, perfect for sharing with friends or just savoring all by myself.

Why You'll Love This Easy Greek Pasta Salad Recipe

What really draws me to this Easy Greek Pasta Salad Recipe is the incredible balance of flavors. The briny Kalamata olives paired with the creamy feta and juicy grape tomatoes create a harmony that dances on your palate. Every forkful bursts with freshness, but the dressing, with its blend of lemon juice, red wine vinegar, and a touch of honey, adds an irresistible zing that pulls everything together. I think the dried herbs—oregano, dill, and mint—add a subtle yet distinct depth that makes this salad uniquely Greek and wonderfully vibrant.

Besides the flavors, I love how simple and quick it is to prepare. I can have the pasta boiling while I chop the fresh produce, then just mix everything with the easy homemade dressing. It’s pretty much a one-bowl meal waiting to happen! Whether I’m cooking for a weeknight dinner, a summer picnic, or a potluck with friends, this pasta salad feels right at home on the table. Plus, it’s satisfying enough to be a meal itself or a delightful side.

This recipe stands out because it manages to be both rustic and elegant at the same time. There’s no need for complicated techniques or hard-to-find ingredients, yet the final dish feels special and crafted with care. I always feel confident bringing this to gatherings because it’s a crowd-pleaser that looks stunning on the plate and tastes even better than it looks.

Ingredients You'll Need

The image shows seven small bowls placed on a white marbled surface around a bunch of fresh green parsley. The largest bowl in the center holds uncooked bowtie pasta in pale yellow, with its folded, ridged edges clearly visible. Surrounding this bowl are six smaller bowls: one with bright red halved grape tomatoes, one with dark purple olives, one with light green sliced cucumbers, one with white crumbly cheese, one with finely chopped purple onions, and one with chopped green bell peppers. All bowls are white or transparent, and the parsley adds a fresh green leafy contrast to the colorful ingredients. Photo taken with an iphone --ar 4:5 --v 7

The magic in this recipe lies in using simple, fresh ingredients that each play an essential role. From the chewy bowtie pasta providing the perfect base to the crisp cucumbers and sweet grape tomatoes adding refreshing crunch and juicy pops of color, every ingredient brings something unique to the table.

TIP : You'll find the full list of ingredients and measurements in the recipe card below

Bowtie pasta: I like bowtie for its fun shape and ability to hold onto the dressing beautifully.
Grape tomatoes: Slicing them reveals juicy bursts that add natural sweetness.
Seedless cucumber: Adds crispness and a cool, refreshing contrast.
Bell pepper: Diced for a crunchy texture and vibrant pop of color.
Red onion: Just a little bit brings mild sharpness and depth.
Kalamata olives: These olives pack a delicious briny punch with a unique fruitiness.
Feta cheese: Crumbly and tangy, it melts a bit on your tongue, adding creaminess.
Fresh parsley: Gives a bright herbal note that lifts the flavors.
Olive oil: The base of the dressing, bringing richness and smooth texture.
Red wine vinegar: Adds acidity and sharpness to balance the olive oil.
Lemon juice: Gives the salad a fresh, citrusy zing.
Honey: Just enough sweetness to counterbalance the acid.
Dijon mustard: A subtle kick and emulsifying agent for the dressing.
Garlic: Freshly minced for a punch of savory aroma.
Dried oregano, dill, and mint: Classic Greek herbs that impart earthiness and fragrance.
Sea salt and black pepper: Seasoning to enhance all the flavors.

Directions

Step 1: Bring a large pot of salted water to a rolling boil. Then add the bowtie pasta and cook according to the package directions until it's perfectly al dente—usually about 10 to 12 minutes. Drain the pasta well and rinse under cold water to stop the cooking process and cool it down. This helps keep the pasta bite firm and ready to soak up the dressing.

Step 2: While the pasta is cooking, chop all the vegetables. Slice the grape tomatoes in half, cut the seedless cucumber into half-moon shapes or quarters depending on your preference, dice the bell pepper, and finely chop the red onion. Toss all these into a large mixing bowl along with the drained Kalamata olives. This prep work is my favorite part because the colors are so inviting!

Step 3: Next, it’s time to make the dressing. Combine the olive oil, water, red wine vinegar, lemon juice, honey, Dijon mustard, minced garlic, dried oregano, dried dill, dried mint, sea salt, and freshly ground black pepper into a jar that has a tight-fitting lid. Shake it vigorously until the ingredients come together into a smooth, flavorful vinaigrette.

Step 4: Add the cooled pasta to the bowl with the produce. Sprinkle the crumbled or cubed feta cheese and the chopped fresh parsley over everything. Pour the dressing over the salad, then gently toss to coat all the ingredients evenly. I always use tongs for this to avoid breaking up the delicate feta too much.

Step 5: Give it a taste and adjust seasoning if needed—sometimes I add a little more salt or a splash more lemon juice depending on my mood. The salad can be served right away or refrigerated for thirty minutes to let the flavors meld even more beautifully.

Step 6: If you’ve tried this recipe, I’d love to hear how it turned out! Come back and share your thoughts or any tweaks you made in the comments or recipe rating.

Servings and Timing

This Easy Greek Pasta Salad Recipe comfortably serves 8 people, making it ideal for family gatherings or potlucks. Prep time is about 10 minutes since chopping is straightforward, and cooking the pasta takes around 8 minutes. Overall, you’ll have this delicious salad ready in just 18 minutes. No resting time is strictly needed, but I find chilling it for 30 minutes before serving enhances the flavors wonderfully.

How to Serve This Easy Greek Pasta Salad Recipe

A clear glass bowl filled with visibly separate layers of ingredients, arranged clockwise starting from the top: light yellow farfalle pasta, finely chopped purple onion, fresh cucumber slices, crumbled white cheese centered in the bowl, bright red halved cherry tomatoes, and chopped green herbs alongside diced green bell pepper. A woman's hand is pouring a green-colored dressing from a small glass jar onto the cheese in the center. The bowl is placed on a wooden board over a white marbled surface, with three empty white bowls stacked and one separate white bowl blurred in the background. photo taken with an iphone --ar 4:5 --v 7

When it’s time to serve this pasta salad, I like to pair it with dishes that echo its bright Mediterranean vibe. Grilled chicken, lemony roasted potatoes, or even a hearty pita with hummus complement it beautifully. The salad adds a fresh, crunchy contrast that livens up any meat or vegetable-based meal.

If you want to impress your guests, try garnishing the salad with a sprinkle of extra feta, a few whole Kalamata olives, and some additional chopped parsley just before serving. I love serving it in a large rustic bowl or individual mason jars for a charming presentation. For a beverage pairing, a chilled glass of rosé or a crisp Sauvignon Blanc is fabulous, but even a sparkling water with a slice of lemon feels festive and refreshing.

This salad is best enjoyed chilled or at room temperature, perfect for summer picnics, casual dinners, or holiday spreads. Portion-wise, I usually serve about 1 to 1 ½ cups per person as a side or more if it’s the main dish. It’s endlessly versatile, and every single time I present it, it disappears fast!

Variations

I’ve played around with this Easy Greek Pasta Salad Recipe many times, and it’s so easy to customize. For example, if you want a gluten-free version, simply swap the bowtie pasta for gluten-free pasta or even quinoa for a grain-free option. To make it vegan, omit the feta and replace it with a plant-based cheese or add some roasted chickpeas for extra protein and texture.

You can also experiment with different veggies depending on what’s fresh in season. Sliced radishes or chopped roasted red peppers add interesting texture and sweetness. Swap the Kalamata olives for green olives or capers to tweak the briny note. If you want a little spice, some crushed red pepper flakes in the dressing give a gentle heat that balances the tanginess nicely.

For a slightly different cooking method, I sometimes like to roast the vegetables lightly before tossing them in, especially bell peppers and onions. It adds a smoky depth to the salad that contrasts beautifully with the fresh herbs and bright lemon. This salad recipe really invites creativity while staying delightfully simple.

Storage and Reheating

Storing Leftovers

If you have leftovers, I recommend storing the pasta salad in an airtight container in the refrigerator. I use glass containers to keep the flavors fresh and the salad crisp. It will keep well for up to 3 days, although I find it’s best enjoyed within 24 hours to savor that fresh crunch from the vegetables. Be sure to give it a gentle toss before serving again.

Freezing

Because of the fresh vegetables and the dressing, I don’t recommend freezing this Easy Greek Pasta Salad Recipe. Freezing tends to change the texture of the cucumber, tomatoes, and olives, making them mushy and less appealing. It’s best enjoyed fresh or refrigerated and eaten within a few days.

Reheating

This salad is designed to be served cold or at room temperature, so reheating isn’t necessary. If you prefer it slightly warmer, you can let it sit out for 15 minutes to take the chill off or briefly microwave a small portion, but I always avoid heating it fully since the fresh ingredients lose their crispness. Ultimately, enjoying it chilled is where the flavors shine brightest.

FAQs

Can I use other types of pasta for this salad?

Absolutely! While I love bowtie pasta for this dish because of its shape and texture, you can use penne, rotini, farfalle, or even small shells. Just make sure to cook them al dente so they don’t get mushy when combined with the dressing and veggies.

How far in advance can I make this Easy Greek Pasta Salad Recipe?

You can prepare this salad up to a day ahead of time. I find making it a few hours in advance allows the flavors to marinate beautifully. If preparing a day ahead, store it covered in the fridge and toss gently before serving to redistribute the dressing.

What can I use instead of feta cheese?

If you want to skip or replace feta, goat cheese makes a creamy, tangy substitute. For a vegan alternative, there are many plant-based feta-style cheeses available, or you can sprinkle some toasted nuts or seeds to add texture and flavor.

Is this salad suitable for meal prep lunches?

Yes, it’s fantastic for meal prep! Just pack it in airtight containers and keep refrigerated. To keep the salad fresh, especially if adding any delicate greens, store the dressing separately and toss right before eating for the best texture.

Can I add protein to make this a complete meal?

Definitely! Grilled chicken, shrimp, or chickpeas work wonderfully to turn this into a heartier dish. Tofu or tempeh cubes marinated in lemon and herbs also pair beautifully for a plant-based protein boost.

Conclusion

I truly hope you give this Easy Greek Pasta Salad Recipe a try soon because it’s become one of my absolute favorites for so many reasons. It’s a vibrant, simple, and delicious way to bring a little bit of the Mediterranean into your kitchen. Whether you’re feeding a crowd or craving a quick, nourishing meal, this salad is sure to impress and comfort at the same time. Enjoy every bite as much as I do!