Greek Pasta Salad
Bright, crunchy, and full of Mediterranean flavor—this make-ahead pasta salad is tossed with lemon-oregano dressing, crisp veggies, olives, and tangy feta. Perfect for meal-prep, picnics, and hot Arizona days!
Sunshine in a Bowl
We love a good garden-to-table dish, and this Greek Pasta Salad is exactly that. It’s loaded with cool cucumbers, juicy tomatoes, sweet bell peppers, and briny olives—tossed in a lemony oregano dressing that gets even better after a night in the fridge. Serve it as a side or add protein to make it a full meal.
Ingredients
- 12 oz short pasta (rotini, penne, or bowties)
- 1 English cucumber, diced
- 1 pint cherry tomatoes, halved
- 1 red bell pepper, diced
- 1/3 red onion, thinly sliced
- 1/2 cup Kalamata olives, pitted & halved
- 6 oz feta, crumbled (to taste)
- 2–3 tbsp fresh parsley, chopped
- Dressing:
- 1/3 cup extra-virgin olive oil
- 3 tbsp lemon juice (fresh)
- 1 tbsp red wine vinegar
- 1 tsp Dijon mustard
- 1 ½ tsp dried oregano (or 1 tbsp fresh, minced)
- 1 small garlic clove, grated
- 3/4 tsp kosher salt + black pepper to taste
Instructions
- Cook pasta in well-salted water until al dente. Drain, rinse under cool water, and shake dry.
- Whisk dressing: olive oil, lemon juice, red wine vinegar, Dijon, oregano, garlic, salt, and pepper.
- In a large bowl, combine pasta, cucumber, tomatoes, bell pepper, onion, and olives.
- Pour over dressing and toss. Fold in feta and parsley. Taste and adjust salt, lemon, or oregano.
- Chill 30–60 minutes for best flavor. Toss again before serving.
Make-ahead: Keeps 3–4 days in the fridge. If it tightens up, add a splash of olive oil and lemon, toss, and serve.
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See how we prep veggies, cook the pasta perfectly, and toss it for maximum flavor.
Note:
This recipe has been improved since our original YouTube video. If you came here after watching, you’ll notice small tweaks for even better flavor!
Tips & Variations
- Protein-boost: Add grilled chicken, chickpeas, or shrimp.
- Herb swap: Try dill, basil, or mint (amazing in summer).
- No feta? Use mini mozzarella balls or a vegan feta.
- Gluten-free: Use GF pasta (rinse well and toss gently).
- Meal prep: Store dressing separately and toss day-of for extra fresh texture.
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