Greek Pasta Salad is a fresh, light cold pasta salad loaded with cucumbers, tomatoes, red onion, artichoke hearts, and feta cheese in a simple homemade dressing. It’s the kind of easy Mediterranean pasta salad that works for everything from a quick weeknight side to a potluck or summer BBQ.
Greek Pasta Salad
What I love most is that this recipe doesn’t rely on a heavy, creamy dressing. The olive oil and apple cider vinegar keep things bright and fresh, and the feta adds just enough richness without weighing it down. It’s one of those classic pasta salads that tastes even better after it sits in the fridge for a while.
Ingredients & Equipment
- Bow tie pasta noodles
- Cucumber
- Roma tomatoes
- Red onion
- Artichoke hearts
- Feta cheese
- Olive oil
- Apple cider vinegar
- Oregano
- Salt and pepper
Full measurements for each ingredient can be found in the printable recipe card at the bottom of this post.
You’ll also need a few things from your kitchen:
- Measuring cups and spoons
- Cutting board
- Knife
- Large pot
- Colander
- Small bowl
- Whisk
- Large bowl
- Silicone spatula
Step By Step Directions
This recipe makes 8-12 servings. It takes 15 minutes of prep time and 10 minutes of cook time, plus 1 hour of chill time.
Step 1. Chop the vegetables.
Step 2. Cook the noodles according to package directions. Drain, then run under cold water to cool.
Step 3. In a small bowl, whisk together the olive oil, apple cider vinegar, and seasonings.
Step 4. Add the cooled pasta to a large bowl, stir in the dressing.
Step 5. Add the veggies and toss.
Step 6. Chill for 1 hour.
Variations
- Add kalamata olives: Sliced kalamata olives give this an even more authentic Greek flavor and a nice salty bite.
- Toss in some chickpeas: A can of drained chickpeas adds protein and makes this Greek feta pasta salad hearty enough to serve as a meal.
- Use rotini instead of bow ties: Rotini spirals hold onto the olive oil dressing really well if you want to switch up the pasta shape.
- Add fresh spinach: A handful of baby spinach mixed in adds color and nutrients without changing the flavor much.
- Top with grilled chicken: Sliced grilled chicken on top turns this into a filling lunch or dinner. Rotisserie chicken works too if you want to keep things easy.
- Swap the apple cider vinegar for red wine vinegar: Red wine vinegar gives the dressing a more traditional Greek salad flavor.
Leftovers & Storage
Store leftover Greek pasta salad in an airtight container in the refrigerator for up to 3-4 days. This is a great make-ahead recipe because the vegetables hold up really well and the flavors get better the longer everything marinates together. Just give it a good toss before serving and drizzle in a little extra olive oil if the pasta has absorbed the dressing.
Tips & Tricks
- Cut the veggies into larger chunks. This recipe calls for big, chunky pieces of tomato and thick slices of onion, which gives you more texture and makes the salad feel substantial.
- Use good olive oil. Since the dressing is so simple, the quality of your olive oil really matters here. A nice extra virgin olive oil makes a noticeable difference.
- Whisk the dressing well before adding it. You want the oil and vinegar to emulsify so the dressing coats the pasta evenly instead of separating.
- Drain the artichoke hearts well. Extra liquid from the jar will water down the dressing, so give them a good squeeze before adding.
- Crumble the feta on top after tossing. Adding it last keeps the feta in bigger pieces instead of getting mashed into the dressing.
- Give it the full hour of chill time. The flavors really come together after sitting in the fridge. It tastes good right away, but it tastes great after an hour.
Recipe FAQs
Can I make Greek pasta salad ahead of time? Yes, it’s one of the best pasta salads to make ahead. The veggies hold up well and the olive oil dressing doesn’t get absorbed as quickly as creamy dressings do. Make it the night before and it’ll be even more flavorful the next day.
Can I use a store-bought Greek or Italian dressing instead? You can, but the homemade dressing is so quick and tastes so much fresher that I’d recommend sticking with it. If you do use bottled, a Greek vinaigrette or Italian dressing works better than a creamy one.
What kind of feta works best? Block feta that you crumble yourself has the best flavor and texture. The pre-crumbled kind in a container works fine too, it’s just a little drier. Either way, feta is what makes this a Greek pasta salad, so don’t skip it.
Can I add olives to this recipe? Absolutely. Sliced kalamata olives or black olives are both great additions that fit right in with the Greek flavors.
Is this the same as an Italian pasta salad? They’re similar, but Greek pasta salad uses olive oil and vinegar instead of creamy Italian dressing, and feta instead of Italian blend cheese. The artichoke hearts and oregano also give it a more Mediterranean feel compared to a traditional Italian pasta salad.
Can I use a different type of pasta? Bow ties look great in this, but penne, rotini, or orecchiette all work well. Pick something that holds onto the dressing and has enough surface area for the olive oil to coat.
More Pasta Salad Recipes
- Spaghetti Salad
- Bowtie Pasta Salad
- Broccoli Pasta Salad
- Greek Pasta Salad
- Easy Macaroni Salad
- Cucumber Pasta Salad
- Avocado Pasta Salad
- Hawaiian Macaroni Salad
Equipment
Ingredients
- 6 oz bow tie pasta noodles
- 1 cucumber sliced and halved
- 2 Roma tomatoes diced into large chunks
- ½ red onion diced into large slices
- ½ cup artichoke hearts
- ½ cup feta cheese
- ¼ cup olive oil
- 3 tbsp apple cider vinegar
- 2 tsp oregano
- Salt and pepper to taste
Instructions
- Chop the vegetables.
- Cook the noodles according to package directions. Drain, then run under cold water to cool.
- In a small bowl, whisk together the olive oil, apple cider vinegar, and seasonings.
- Add the cooled pasta to a large bowl, stir in the dressing.
- Add the veggies and toss.
- Chill for 1 hour.
Notes
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