Greek Pasta Salad Recipe

Alright, gather ’round, folks, because today we’re diving headfirst into the glorious world of Greek Pasta Salad. You know, the kind of dish that makes you look like you actually put in effort, but in reality, it’s mostly just… assembly. This isn’t your grandma’s bland macaroni salad (unless your grandma was secretly a rockstar with feta cheese, in which case, call me, I have questions). This is vibrant, zesty, packed with all the good stuff, and frankly, it’s the only way I can convince my family that vegetables are, in fact, edible. If you’re looking for something that screams “I’m a competent adult who brought a delicious, homemade dish to the potluck” without, you know, actually being a competent adult for more than 20 minutes, then strap in. This one’s for you.

The last time I made this, my youngest decided that olives were “spicy grapes” and proceeded to meticulously pick every single one out, creating a tiny, tragic olive graveyard on the side of her plate. My husband, bless his heart, saw this as an opportunity. “More for me!” he declared, before accidentally knocking the entire olive graveyard onto the floor. Five-second rule? Not when you’ve got a dog who’s faster than a cheetah with a treat. We spent the next ten minutes yelling “Leave it!” while simultaneously trying to rescue expensive Kalamatas from a very enthusiastic golden retriever. The salad itself? Unscathed, thankfully. The floor? Needed a mop. My sanity? A little frayed, but nothing a large glass of rosé and a bowl of this pasta salad couldn’t fix.

Time-Saving Hacks

• Buy pre-chopped veggies. Yes, it costs more. No, I don’t care. My time spent not dicing a red onion is worth its weight in gold (and tears).
• Use a store-bought Greek dressing. We all know you’re not making your own from scratch unless you’re trying to impress someone. Just make sure it’s a good one.
• Boil the pasta in your largest pot, then immediately use that pot to toss the salad. One less dish, my friend. We’re aiming for efficiency, not kitchen spotless-ness.
• Don’t bother rinsing the measuring cups for the oil and vinegar. They’re going into the same bowl anyway. Just let them get cozy.

Serving Ideas

This salad is basically the culinary equivalent of that friend who’s good at everything: it pairs with just about anything. Serve it up at your next BBQ with some grilled chicken or fish – because proteins are important, or so I hear. It’s also fantastic alongside a juicy burger, or honestly, just by itself with a large spoon if you’ve had one of those days. For drinks, a crisp white wine (if the kids truly drove you nuts) or some sparkling lemonade will do the trick. Or, you know, just water. Don’t overthink it. It’s pasta salad, not a Michelin-star degustation.

What to Serve It With

✔Tips & Mistakes

✔Storage Tips

Store it in the fridge… if there’s any left. Cold midnight leftovers? Sometimes better than fresh.

✔Variations and Substitutions

Swap whatever you want—sugar ↔ honey, soy sauce ↔ tamari, or skip steps and call it “deconstructed.” It still counts.

Frequently Asked Questions

Greek Pasta Salad Recipe

A refreshing Greek Pasta Salad loaded with colorful veggies and feta cheese.

No ratings yet

Rate This Yum Pin This Recipe For Later! Share The Yum On Facebook Print

Prep Time: 15 minutes minutes

Cook Time: 10 minutes minutes

Total Time: 25 minutes minutes

Servings: 6

Calories: 120kcal

Ingredients

 

1x2x3x

Main Ingredients

• ▢ 9 oz fusilli pasta You can use any pasta shape you like.
• ▢ 1.5 cup cherry tomatoes, halved
• ▢ 1 cucumber, diced cucumber
• ▢ 0.75 cup kalamata olives, pitted and sliced Black olives work too.
• ▢ 4 oz feta cheese, crumbled Try a goat cheese for a twist.
• ▢ 0.5 cup red bell pepper, diced For extra crunch.
• ▢ 0.25 cup red onion, finely chopped You can soak in water to reduce sharpness.

Instructions

Preparation Steps

• Cook the fusilli pasta according to the package directions until al dente. Drain and rinse under cold water.
• In a large bowl, mix together the cooked pasta, halved cherry tomatoes, diced cucumber, sliced olives, crumbled feta, diced red bell pepper, and chopped red onion.
• Toss well until combined and the ingredients are evenly distributed.
• Drizzle with olive oil and season with salt and pepper to taste. Mix again.
• Allow to chill in the refrigerator for about 30 minutes before serving to meld the flavors.

Notes

Serve it as a side dish or enjoy it as a light main meal. Feel free to add grilled chicken or shrimp for protein!