This Greek pasta salad is a fresh, easy recipe packed with Mediterranean flavor—perfect for summer lunches, meal prep, or bringing to a backyard gathering.
For more Mediterranean Recipes, check out our Mediterranean Salad, Stuffed Bell Peppers, Spanakopita (Greek Spinach Pie), Greek Salad, and Greek Chickpea Salad.
A Fresh and Reliable Summer Staple
This Greek pasta salad is one of those practical, reliable recipes Louise and I come back to every summer. It’s quick to make, uses simple ingredients, and holds up well in the fridge—perfect for busy weekdays or packing for a picnic lunch.
Why do we call it Greek? Because it includes all the core ingredients of a traditional Horiatiki village salad–just tossed with pasta and our own personal twist.
We start by marinating chickpeas in a lemony olive oil dressing, then toss in cooked pasta, fresh vegetables like cucumber, tomatoes, red onion, and briny olives. A bit of crumbled feta adds creaminess without overcomplicating things. It’s flavorful, filling, and comes together in under 30 minutes.
This vegetarian Greek pasta salad is flexible and no-fuss. You can prep it ahead for lunches, use it as a pasta salad for potluck, or serve it alongside grilled vegetables or tofu. The flavors get even better after a rest in the fridge, making it ideal for batch cooking.
It’s not fancy—just a solid, everyday recipe that works. And for us, that’s exactly what makes it worth sharing.
Ingredients
Find complete ingredient list, quantities, and substitutions in the recipe box at the bottom of the page.
- Short pasta: bite-sized shapes like rotini, shells, or farfalle catch the dressing and mix-ins beautifully. For a gluten-free option, use your go-to GF pasta, or swap in whole wheat for a Mediterranean diet pasta salad.
- Crisp cucumber: brings cool crunch and moisture. Try chopped zucchini or celery sticks if cucumber isn’t on hand.
- Juicy tomatoes: cherry or grape tomatoes are ideal, but chopped Roma or heirloom tomatoes also bring sweetness and color.
- Sweet bell pepper: green is classic in Greek recipes, but red, yellow, or orange bell peppers can offer a sweeter, milder flavor.
- Kalamata olives: rich and salty, they’re essential for that briny kick. Black olives work in a pinch, but try to stick with Kalamata for a true cold Greek pasta salad.
- Red onion: adds boldness and color. Sub with thinly sliced shallots or quick-pickled onions for a gentler bite.
- Feta cheese: tangy and creamy, it’s the signature topping. Use crumbled goat cheese or a plant-based feta to keep it dairy-free.
- Fresh herbs: parsley and dill add herby brightness. Mint or oregano are lovely stand-ins that still fit a picnic pasta salad vibe.
- Extra virgin olive oil: gives body and depth to the dressing—don’t substitute if possible.
- Lemon zest and juice: delivers zing and balance. No lemon? Red or white wine vinegar will bring similar acidity.
- Honey: softens the tanginess of the lemon and mustard. Maple syrup or agave nectar are good plant-based swaps.
- Dijon mustard: helps blend the dressing while adding a mild tang. Whole grain or yellow mustard can stand in.
- Dried oregano: boosts that signature Greek flavor. Fresh oregano or a pinch of thyme can be used instead.
How to Make Greek Pasta Salad
1. Make the Dressing and Marinate the Chickpeas
In a big bowl, whisk together olive oil, lemon juice, lemon zest, Dijon mustard, honey, dried oregano, salt, and black pepper. The dressing should taste zesty, slightly sweet, and full of Mediterranean flavor.
Now, add the drained chickpeas and toss them well in the dressing. Let them sit while you get the rest of your ingredients ready. This step helps the chickpeas soak up all that flavor.
2. Boil the Pasta
Bring a large pot of water to a boil. Add salt, then pour in your short-cut pasta—like fusilli, penne, or shells. Cook it according to the package directions.
When it’s ready, drain the pasta and rinse it under cold water for about 15 seconds. This cools it down quickly, perfect for a make ahead pasta salad that stays fresh and doesn’t get mushy.
3. Chop the Veggies and Cheese
While the pasta cools, cut up the cucumber, cherry tomatoes, bell pepper, olives, and red onion. Keep everything small and easy to eat.
Add the chopped veggies to the bowl with the chickpeas and dressing. If you’re using feta, crumble it in now. Throw in your fresh herbs too—parsley and dill are great, but mint or oregano work just as well.
4. Combine and Chill
Add the cooled pasta to the bowl and mix everything gently but thoroughly. Take your time—some of the feta will melt slightly into the dressing, making it even creamier and more delicious.
It’s refreshing, satisfying, and makes a heart-healthy pasta salad that’s perfect for summer lunches, BBQs, or meal prep.
Tips
- Salt your pasta water well: This is your only chance to season the pasta itself. It makes a big difference in overall flavor.
- Don’t overcook the pasta: Keep it al dente so it holds up well in the salad, especially if you’re making a pasta salad for potluck or prepping ahead.
- Rinse the pasta after cooking: This cools it down quickly and stops the cooking, which is perfect for cold salads.
- Let the chickpeas marinate: Give them at least 10–15 minutes in the dressing to soak up flavor before adding the rest.
- Use fresh herbs: They bring brightness and life to the dish. Parsley and dill are classic, but mint or oregano add a fun twist for summer pasta salad ideas.
- Cut everything bite-sized: Smaller pieces mix better, and every bite will have a bit of everything.
- Crush some feta into the dressing: As you toss everything together, let a bit of feta melt into the mix. It adds creaminess without any mayo.
- Chill before serving: Letting it sit in the fridge for at least 30 minutes helps the flavors meld and the dressing absorb.
- Taste before serving: Give it a quick stir and adjust seasoning if needed—sometimes a pinch more salt or lemon juice does the trick.
- Make it your own: This vegetarian Greek pasta salad is super flexible—swap chickpeas for white beans, add avocado, or throw in roasted veggies for extra flair.
Frequently Asked Questions
Yes! This recipe is perfect for meal prep. In fact, it tastes even better after a few hours in the fridge as the flavors have more time to blend. Just give it a quick stir before serving.
It keeps well for up to 3–4 days in an airtight container. If you’re storing it longer, consider adding the herbs and cheese fresh when serving.
Short pasta shapes like fusilli, penne, or rotini work best. They hold the olive oil dressing and mix-ins well without getting soggy.
Definitely. Simply leave out the feta or use a dairy-free alternative. The salad will still be delicious thanks to the lemony dressing and marinated chickpeas.
White beans, lentils, or even cubed tofu can be good substitutes for chickpeas. They’re all great plant-based protein options.
Yes! This pasta salad with red onion and cucumber is super flexible. You can swap in zucchini, radishes, or cherry peppers—whatever you have on hand or prefer.
Absolutely. It’s fresh, colorful, easy to transport, and holds up well at room temperature, making it a crowd-pleasing choice for gatherings.
More Easy Salad Recipes
- Rice salad
- Orzo salad
- Creamy pasta salad
- Black bean salad
- Pea salad
- Dill potato salad
- Broccoli salad
- Lentil salad
- Quinoa salad
If you tried this Greek Pasta Salad recipe or any other recipe on our blog, please leave a 🌟 star rating and let us know how it goes in the comments. We love hearing from you!
Greek Pasta Salad
Ingredients
For the Dressing
- ¼ cup extra virgin olive oil
- 3 tablespoons lemon juice
- 1 teaspoon lemon zest
- 1 teaspoon Dijon mustard
- 1 teaspoon honey
- 1 teaspoon dried oregano
- ¾ teaspoon salt + 2 twists black pepper
For the Salad
- 8 ounces short pasta casarecce, fusilli, penne, or orzo
- 1 can (15 oz) chickpeas or 1½ cups cooked chickpeas – optional
- 1 small cucumber diced
- 1½ cup cherry tomatoes halved
- ½ green bell pepper diced
- ½ cup kalamata olives halved if large
- ½ small red onion thinly sliced
- 1 cup feta crumbled
- 3 tablespoons fresh parsley chopped, or dill
Instructions
- Make the Dressing: Whisk ¼ cup extra virgin olive oil, 3 tablespoons lemon juice and 1 teaspoon lemon zest, 1 teaspoon Dijon mustard, 1 teaspoon honey, 1 teaspoon dried oregano, ¾ teaspoon salt, and 2 twists pepper in a large bowl.Add 1 can (15 oz) chickpeas (drained and rinsed) and let them marinate while prepping the rest.
- Cook the Pasta: Boil 8 ounces short pasta in salted water until al dente. Drain and rinse under cold water to stop cooking.
- Add Veggies and Feta: Chop 1 small cucumber, 1½ cup cherry tomatoes, ½ green bell pepper, ½ cup kalamata olives, ½ small red onion, and 3 tablespoons fresh parsley. Add them to the bowl with the chickpeas. Crumble in 1 cup feta.
- Combine and Chill: Toss in the cooled pasta and mix well before serving.
Notes
- Short pasta: Use rotini, casarecce, shells, or farfalle. Swap with GF or whole wheat for a twist.
- Cucumber: Adds crunch and freshness. Zucchini or celery work too.
- Tomatoes: Cherry, grape, or chopped Roma bring juicy sweetness.
- Bell pepper: Green is classic, red or yellow are sweeter.
- Kalamata olives: Bold and briny. Sub black olives if needed.
- Red onion: Sharp bite and color. Use shallots or pickled onions for a milder option.
- Feta: Tangy and creamy. Try goat cheese or vegan feta.
- Fresh herbs: Parsley and dill shine. Mint or oregano also work well.
- Olive oil: Use extra virgin for rich, authentic flavor.
- Lemon zest & juice: Adds brightness. Red or white wine vinegar if you’re out.
- Honey: Balances the dressing. Maple syrup or agave are great swaps.
- Dijon mustard: Adds depth and blends the dressing. Whole grain or yellow are fine backups.
- Dried oregano: Key Greek flavor. Use more if fresh, or sub with thyme.
- Salt your pasta water well: It’s the only way to season the pasta from the inside out—don’t skip it.
- Cook the pasta al dente: Soft pasta won’t hold up in a salad, especially for a no mayo pasta salad that sits in the fridge.
- Rinse the pasta after cooking: This stops the cooking process and cools it down fast—essential for cold pasta dishes.
- Let the chickpeas soak in the dressing: Marinate for at least 10–15 minutes so they absorb the lemon vinaigrette fully.
- Use fresh herbs: Parsley, dill, mint, or oregano add bright, herby flavor and keep it fresh.
- Chop everything bite-sized: It helps the salad mix evenly and makes it easier to eat.
- Crush some feta into the dressing: A little melting feta gives the salad a creamy feel—no mayo needed.
- Chill before serving: Rest it in the fridge for at least 30 minutes so the flavors come together.
- Taste and adjust: Always give it a final check for seasoning—lemon, salt, or herbs might need a quick boost.
- Customize as needed: This healthy Greek pasta salad is flexible—add roasted veggies, swap in lentils, or top with avocado.
Nutrition
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Greek salad
Just made this Greek pasta salad for our family BBQ and it was a huge hit! I added some roasted red peppers and used whole wheat pasta—so good and super easy. Love how fresh and light it tastes. This is definitely going into my regular summer rotation!