If you’re craving a fresh, flavorful dish that’s quick to throw together and perfect for any occasion, you’re in for a treat. This Easy Greek Pasta Salad Recipe has become one of my absolute go-tos when I want something bright, satisfying, and fuss-free. The magic lies in tossing the hot pasta right into the zesty dressing — you’ll be amazed at how every bite bursts with flavor. Whether you’re prepping for a picnic or just want a meal that feels light but filling, this recipe checks all the boxes.
Why You’ll Love This Recipe
- Bursting with fresh flavors: The combination of crisp cucumbers, juicy tomatoes, and tangy feta keeps it vibrant and exciting.
- Simple ingredients, stunning results: You don’t need a mile-long shopping list to create something impressive.
- Quick and fuss-free: From start to finish, it takes under 30 minutes when you multitask smartly.
- Perfect for any occasion: Whether it’s a potluck, lunchbox, or family dinner, this salad shines.
Ingredients You’ll Need
These ingredients come together beautifully to keep the salad fresh yet hearty. I always try to choose ripe cherry tomatoes and a good-quality Greek feta — those little details make a huge difference here!
- Bow tie (farfalle) pasta: Its nooks and crannies hold onto the dressing perfectly, but you can substitute with other short pasta shapes you like.
- Cucumbers: I slice them nice and thin with a mandolin; it keeps the texture delicate and mixes in easily.
- Cherry or grape tomatoes: Their sweetness and juiciness balance the tangy dressing wonderfully.
- Kalamata olives: Roughly chopped for a salty punch — they’re key for that true Greek vibe!
- Greek feta: Cut into batons so it crumbles a bit and melds with everything else.
- Basil leaves: Tearing them by hand releases their aroma straight into the salad; fresh is best here.
- Extra virgin olive oil: Choose a fruity, high-quality one – it makes the dressing sing.
- Apple cider vinegar: It adds a gentle tang without overpowering the other flavors.
- Garlic cloves: Freshly minced for that punch of savory goodness.
- Dijon mustard: I usually toss it in for a subtle depth, but feel free to skip if you’re not a fan.
- Honey: Just enough to balance acidity — I sometimes swap for maple syrup when I’m out.
- Italian herbs mix: Think oregano, thyme, rosemary — these little herbs bring everything together.
- Cooking salt/kosher salt: Essential for seasoning and bringing out all those vibrant tastes.
- Black pepper: Freshly ground to finish with a tiny bit of spice.
Variations
I love that this Easy Greek Pasta Salad Recipe is a fantastic base you can customize according to your mood or what’s in your fridge. I often switch up the herbs or toss in some extras for more texture and flavor.
- Adding roasted red peppers: I tried this one summer, and the smoky sweetness added a beautiful layer.
- Swapping basil with fresh mint: It gives a cool twist, perfect for hot days.
- Using whole wheat or gluten-free pasta: It’s just as delicious and great if you have dietary preferences.
- Adding grilled chicken or chickpeas: For an extra protein boost that turns this salad into a full meal.
How to Make Easy Greek Pasta Salad Recipe
Step 1: Cook the Pasta Perfectly
Bring a large pot of salted water to a boil and cook your bow tie pasta until just al dente (usually about 10 minutes, but check the package). The trick I discovered is to drain the pasta while it’s still hot and immediately toss it with the dressing — this helps the flavors soak right in instead of sitting on the surface. Don’t rinse the pasta afterward; that would wash away all that lovely starch that helps the dressing stick!
Step 2: Prep the Fresh Veggies and Cheese
While the pasta cooks, halve the cherry tomatoes, thinly slice the cucumbers (a mandolin makes this super quick), roughly chop the olives, and cut the feta into batons. Tear those fragrant basil leaves by hand instead of chopping — it keeps them tender and aromatic.
Step 3: Whip Up the Dressing
In a bowl, whisk together the extra virgin olive oil, apple cider vinegar, minced garlic, Dijon mustard, honey, Italian herbs mix, salt, and black pepper until well combined. This dressing is where the magic happens — tangy, slightly sweet, and herby all at once.
Step 4: Combine Everything and Toss
Add the hot drained pasta into the bowl with the dressing and toss well to coat every piece. Then gently fold in the cucumbers, tomatoes, olives, feta, and basil. I like to give it a quick taste here — adjust salt or vinegar if you feel like it needs a little more zing.
Pro Tips for Making Easy Greek Pasta Salad Recipe
- Toss hot pasta in dressing: This is the secret to deep, flavorful pasta salad that impresses every time.
- Don’t rinse pasta after cooking: Rinsing washes away starch that helps the dressing cling to pasta.
- Use fresh herbs torn by hand: It prevents bruising and keeps the salad looking vibrant.
- Adjust salt last: Feta and olives add saltiness, so always taste before over-salting.
How to Serve Easy Greek Pasta Salad Recipe
Garnishes
I love finishing this salad with a few extra basil leaves and a sprinkle of cracked black pepper. Sometimes, I add a dash of smoked paprika or a few slivers of red onion for a little crunch and color contrast — it makes the salad pop visually and flavor-wise.
Side Dishes
This salad pairs beautifully with grilled meats like chicken or lamb, making it a staple at our summer BBQs. For a vegetarian meal, I serve it alongside crispy pita chips or warm, fluffy flatbreads to scoop up every last bit.
Creative Ways to Present
For a party, I’ve served this Easy Greek Pasta Salad Recipe layered in a clear trifle bowl so guests can see all the colors. It’s also great stuffed into hollowed-out bell peppers or tomatoes for adorable, individual servings that always get compliments.
Make Ahead and Storage
Storing Leftovers
I keep leftovers in an airtight container in the fridge, and it stays fresh for up to 3 days. The pasta absorbs more dressing as it sits, so I sometimes add a splash of olive oil and a squeeze of vinegar before serving again to refresh those bright flavors.
Freezing
While I don’t usually freeze this pasta salad because fresh veggies don’t hold up well after thawing, you can freeze just the cooked pasta portion if you want to prep ahead, then toss with fresh veggies and dressing later. Trust me, your salad will thank you!
Reheating
This salad is best served cold or at room temperature, so I don’t reheat it. If you make the pasta ahead, warm it first before mixing in the dressing to help those flavors soak in beautifully.
FAQs
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Can I use a different type of pasta in this Easy Greek Pasta Salad Recipe?
Absolutely! Bow tie pasta (farfalle) is great because of its shape that catches dressing well, but you can swap in penne, rotini, fusilli, or any other short pasta you have on hand. Just make sure to cook it al dente to keep the perfect texture.
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Is there a vegan version of this recipe?
Yes! Simply replace the feta with a plant-based cheese or marinated tofu cubes, and swap honey for maple syrup in the dressing. The olives and herbs still provide plenty of flavor, so you won’t miss a beat.
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How far in advance can I prepare this pasta salad?
You can prepare it up to a day in advance and refrigerate covered. Make sure to toss it gently before serving, and add a little extra olive oil or vinegar if it seems dry after sitting in the fridge.
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Should I rinse the pasta after cooking?
I don’t recommend rinsing because the starch on the pasta helps the dressing cling better, locking in flavor. Just drain it well and immediately toss in the dressing while still warm.
Final Thoughts
I absolutely love how this Easy Greek Pasta Salad Recipe always comes together so effortlessly yet tastes like I spent hours crafting it. It’s fresh, tangy, and perfectly balanced, making it a crowd-pleaser every single time. Give it a go — I promise it’ll become a favorite in your rotation, just like it did for me and my family. Happy cooking, friend!
Print
Easy Greek Pasta Salad Recipe
- Prep Time: 10 min
- Cook Time: 15 min
- Total Time: 25 min
- Yield: 6 servings
- Category: Salad
- Method: Stovetop
- Cuisine: Mediterranean
- Diet: Vegetarian
Description
Nagi’s Big, Easy Pasta Salad is a vibrant and flavorful dish featuring bow tie pasta, fresh cucumbers, cherry tomatoes, Kalamata olives, and creamy Greek feta. Tossed in a tangy apple cider vinegar and dijon mustard dressing with a hint of honey and Italian herbs, this salad is perfect for quick meals or guest gatherings. The secret to its robust flavor is mixing the hot pasta directly into the dressing, allowing it to absorb all the deliciousness.
Ingredients
Pasta and Vegetables
- 500g (1 lb) bow tie pasta (farfalle) or other short/medium pasta
- 2 cucumbers, halved lengthways and finely sliced (~17cm/7″ long, sliced 2mm / 1/16″ thick)
- 3 cups (500g) cherry or grape tomatoes, halved (or 4 regular tomatoes, chopped)
- 1/3 cup roughly chopped Kalamata olives (equivalent to 3/4 cup whole pitted or 1/2 cup sliced, then chopped)
Cheese and Herbs
- 200g (7 oz) Greek feta, cut into 6mm (1/4″) batons
- 1 packed cup basil leaves, torn by hand
Dressing
- 1/2 cup extra virgin olive oil
- 1/3 cup apple cider vinegar
- 2 garlic cloves, minced
- 2 tsp Dijon mustard (optional)
- 2 tsp honey (or substitute with maple syrup or 1 tsp sugar)
- 1 1/2 tsp Italian herbs mix
- 3/4 tsp cooking salt or kosher salt
- 1/4 tsp black pepper
Instructions
- Cook Pasta: Bring a large pot of salted water to a boil and cook the bow tie pasta according to package instructions until al dente. Drain the pasta once cooked.
- Prepare Vegetables: While pasta is cooking, halve and finely slice the cucumbers, halve the cherry tomatoes, and roughly chop the Kalamata olives. Tear the basil leaves by hand for freshness.
- Make Dressing: In a bowl, whisk together the extra virgin olive oil, apple cider vinegar, minced garlic, Dijon mustard, honey, Italian herbs, salt, and black pepper until well combined.
- Toss Pasta in Dressing: Immediately after draining, while the pasta is still hot, transfer it to the bowl with the dressing. Toss thoroughly to ensure the pasta absorbs the flavors deeply.
- Add Vegetables and Cheese: Add the cucumbers, tomatoes, olives, torn basil leaves, and feta cheese to the dressed pasta. Gently fold everything together until evenly combined.
- Serve or Chill: The pasta salad can be served immediately, or chilled in the refrigerator for enhanced flavor. Stir before serving.
Notes
- The trick to exceptional flavor is tossing the hot, freshly cooked pasta directly in the dressing, allowing the pasta to absorb all the delicious flavors.
- This recipe is a great make-ahead salad; chopping vegetables and preparing the dressing while pasta cooks cuts down the active prep time to about 15 minutes.
- Feel free to substitute the basil with mint or parsley if preferred.
- For a vegan option, omit the feta cheese or replace it with a plant-based alternative.
- The honey in the dressing can be swapped with maple syrup or a small amount of sugar as needed.
Nutrition
- Serving Size: 1 serving
- Calories: 617 kcal
- Sugar: 8 g
- Sodium: 915 mg
- Fat: 29 g
- Saturated Fat: 7 g
- Unsaturated Fat: 19 g
- Trans Fat: 0 g
- Carbohydrates: 72 g
- Fiber: 5 g
- Protein: 17 g
- Cholesterol: 30 mg
