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When you need a really quick and healthy lunch to feed a crowd, make this easy Greek pasta salad. Light, zesty and delicious! The lemon vinaigrette is an easy marinade too!
I have to say I am super excited to share this Greek Pasta Salad recipe with you. I am a huge fan of Greek Salads and I am also a huge pasta person, even though I try to cut back on the carbs. So to have a combination of both in one place makes my tummy super happy!
IF you are looking for other delicious pasta salads, why not try my Taco Ranch Pasta Salad or Shrimp Fajita Pasta Salad.
Why this Greek Pasta Salad recipe is so good!
- Perfect for feeding a crowd. You can make a big batch of this delicious pasta, it’ll keep everyone happy!This is the perfect recipe to bring to cookouts or family parties.
- A delicious homemade vinaigrette. This is a light and zesty dressing that also doubles as a great marinade.
- Easy to make. My favorite kinds of recipes are the ones that require very little preparation and thought. Only a few staple ingredients needed, this is on the table in less than 15 mins.
Ingredient you’ll need
- Pasta – Use any type of pasta that you like. Rotini, macaroni, or farfalle are all popular for pasta salads.
- Cucumber – Any type of cucumber works in this salad.
- Tomato – I used grape tomatoes and cut them in half. Cherry tomatoes or even large tomatoes can work. Just make sure and cut out the seeds.
- Onions – I used purple pearl onions for the salad because it tastes less bold.
- Feta Cheese – Feta cheese is used in Greek dishes. Ricotta or goat cheese are excellent substitutes.
- Fresh Parsley – Don’t use dried parsley. The fresh parsley has a better flavor.
Lemon Vinaigrette Dressing
- Lemon – Use fresh lemon. It has a bolder and almost sweeter flavor.
- Olive Oil – Olive oil is more authentic for Greek dishes, but you can use avocado oil too.
- Dijon Mustard – If you don’t have dijon mustard, spicy brown mustard can work too.
- Oregano – I used dried oregano, but fresh oregano would taste amazing.
- Garlic – Use fresh garlic. If you use garlic powder, use a bit less.
How to make this Greek Pasta Salad
- Slice all your veggies and add in a bowl. Add the pasta and feta cheese as well.
- Prepare the marinade and add to the bowl with all your ingredients.
- Toss everything together until they are well coated.
- Serve and enjoy.
Recipe notes and tips
- You can use this as a marinade for chicken and pork.
- Prepare the pasta as directed. Do not overcook the pasta as it will become too tough.
- Stick with dried pasta instead of fresh. It can be served chilled or at room temperature, and holds up well when tossed with dressing and other ingredients.
- Use pasta shapes, with plenty of nooks and crannies — like fusilli, farfalle, rotini, and penne.
- Toss the pasta with about two-thirds of the dressing while it’s still warm, and add the remainder before serving. The warm pasta will absorb the dressing a lot easier.
Frequently asked questions
Should I serve this pasta salad warm or cold?
It’s much better to serve the pasta at room temperature, which helps the pasta have a more appealing texture and lets the flavors loose.
How to store this Greek Pasta Salad
If you decide to make this Greek Pasta Salad, I recommend you make enough for that day. I don’t like leaving cucumbers in salads for the next day because they get soggy and I am no fan of soggy cucumbers.
If you want to take it to work the next day, you can prepare everything the night ahead and add the dressing when you are ready to eat it at work the next day. Same for meal prep, keep the dressing on the side until you are ready for it. This will make your salad ingredients last longer and stay fresh and crispy.
Can I make this gluten free?
If you want to make this a gluten-free salad, you can just replace the pasta with your favorite chopped lettuce. Add in some red and green peppers for extra color and crunch.
Other delicious salad recipes
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Greek Pasta Salad
Ingredients
- 2 cups pasta, cooked
- 1 large English cucumber, sliced
- 1 1/2 cup grape tomato, sliced
- 1/4 purple pearl onions, sliced
- 1/2 cup of feta cheese, crumbled
- 1/4 cup fresh parsley, chopped
MARINADE:
- 3/4 tsp. salt
- 1 whole lemon, squeezed
- 2 tbsps. olive oil
- 2 tbsps. Dijon mustard
- 2 tsp. dried oregano
- 1 tbsp. ground black pepper
- 1 tsp garlic, minced
Instructions
- Slice all your veggies and add in a bowl. Add the pasta and feta cheese as well.
- Prepare the marinade and add to the bowl with all your ingredients.
- Toss everything together until they are well coated.
- Serve and enjoy.
Video
Notes
- You can use this as a marinade for chicken and pork.
- Prepare the pasta as directed. Do not overcook the pasta as it will become too tough.
- Stick with dried pasta instead of fresh. It can be served chilled or at room temperature, and holds up well when tossed with dressing and other ingredients.
- Use pasta shapes, with plenty of nooks and crannies — like fusilli, farfalle, rotini, and penne.
- Toss the pasta with about two-thirds of the dressing while it’s still warm, and add the remainder before serving. The warm pasta will absorb the dressing a lot easier.
