Greek Pasta Salad

This Mediterranean pasta salad bursts with vibrant flavors and textures, creating the perfect balance of tangy, savory goodness in every bite. After traveling through Greece years ago, I recreated this dish to capture those unforgettable coastal flavors, and it has remained a staple at our family gatherings ever since.

I first made this salad when hosting a summer dinner party on our patio. The colorful presentation and bright flavors instantly transported my guests to the Mediterranean, and now it makes an appearance at practically every warm weather gathering we host.

Ingredients

• Pasta: A substantial base that absorbs the dressing beautifully. Cellentani or mini penne work best as their shapes hold the dressing in every curve.
• Cucumber: Adds refreshing crunch. English cucumbers are preferred for their thinner skin and fewer seeds.
• Tomatoes: Grape tomatoes provide sweet pops of flavor without making the salad watery. Always halve them to release their juices into the dressing.
• Red and green onions: The red provides sharpness while green onions add a mild, fresh flavor. The combination creates perfect onion balance.
• Kalamata olives: These bring authentic Greek flavor with their rich, briny taste. Always use pitted for easier eating.
• Fresh dill: The secret ingredient that elevates this salad. Its bright, herbaceous notes make this salad distinctly Mediterranean.
• Feta cheese: Traditional Greek feta made from sheep's milk offers the best tangy, creamy texture. Buy a block and cube it yourself for superior texture.
• Olive oil: The foundation of the dressing. Use good quality extra virgin for best flavor.
• Red wine vinegar and lemon: Provides the perfect acidic balance. Fresh lemon juice is non negotiable here.
• Oregano: A classic Greek seasoning that ties all flavors together. Using dried allows it to fully infuse the dressing.

Step-by-Step Instructions

Prepare the dressing:

Combine olive oil, red wine vinegar, fresh lemon juice, lemon zest, dijon mustard, minced garlic, salt, pepper, sugar, and dried oregano in a jar with a tight lid. Shake vigorously until fully emulsified. The mustard helps everything stay blended beautifully while the lemon zest adds bright notes throughout.

Cook the pasta:

Boil pasta in heavily salted water just until al dente. Be careful not to overcook as the pasta will continue absorbing the dressing. Drain thoroughly but do not rinse. The warmth and starchiness help the dressing cling to each piece.

Dress the warm pasta:

Immediately toss the warm pasta with the prepared dressing in a large bowl. This critical step allows the pasta to absorb all those amazing flavors as it cools. The warm pasta acts like a sponge, soaking up the dressing and becoming infused with flavor from the inside out.

Add vegetables and herbs:

Once the pasta reaches room temperature, add cucumber, tomatoes, red onion, green onions, kalamata olives, dill, and red pepper. Toss gently but thoroughly to distribute everything evenly. The vegetables will begin to slightly marinate in the remaining dressing.

Incorporate feta:

Add the feta cheese last, folding gently to prevent it from breaking down too much. You want those distinct chunks of tangy cheese throughout the salad. Some crumbling is fine, but maintaining larger pieces creates better texture contrast.

Chill and marry flavors:

Cover the salad and refrigerate for at least 4 hours, preferably overnight. This resting period is essential as it allows all the flavors to meld together perfectly. The vegetables release their juices, the herbs infuse the dressing, and everything becomes harmonious.

Final adjustment:

Before serving, toss again and taste. Add more olive oil if the pasta has absorbed too much dressing, or adjust seasonings as needed. A final squeeze of lemon juice can brighten everything up after refrigeration.

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The lemon zest is my secret weapon in this recipe. I learned from my Greek neighbor that using the zest from multiple lemons rather than just one creates an incredible depth of citrus flavor without additional acidity. When my children were younger, they would help zest the lemons, and the kitchen would fill with that incredible aroma that signaled summer had officially arrived.

Make It Ahead

This salad actually improves with time, making it perfect for meal prep or entertaining. Prepare it up to two days before serving for optimal flavor development. The pasta continues absorbing the vibrant dressing while the vegetables slightly pickle in the acidic environment. If making more than a day ahead, reserve half the dressing to refresh the salad before serving. A quick toss with the reserved dressing brings everything back to life beautifully.

Customize Your Greek Pasta Salad

While the classic version is perfect as is, this salad welcomes thoughtful additions. For protein, add grilled chicken, chickpeas, or even sautéed shrimp. Artichoke hearts, roasted red peppers, or sun dried tomatoes introduce new dimensions of flavor. For a spicier version, add crushed red pepper flakes to the dressing or fold in some chopped pepperoncini. The key is maintaining the balance of flavors without overwhelming the dish.

Serving Suggestions

Serve this vibrant salad at room temperature rather than ice cold to fully appreciate the flavors. It pairs beautifully with grilled meats, particularly lamb or chicken souvlaki. For a complete Mediterranean spread, serve alongside hummus, tzatziki, and warm pita bread. This pasta salad also stands alone as a satisfying lunch, especially when served over a bed of crisp romaine for added freshness and texture.

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This pasta salad is the perfect summer dish—easy, vibrant, and bursting with Mediterranean flavor. Give it a try, and let it transport you to the Greek coastline!

Frequently Asked Questions

→ What type of pasta works best for Greek pasta salad?

Short pasta shapes like rotini, penne, or farfalle are ideal because they hold the dressing well and mix easily with vegetables.

→ Can I make Greek pasta salad ahead of time?

Yes, it can be made a day ahead. Store it in the refrigerator and toss with a little extra dressing before serving if needed.

→ What vegetables are commonly used in Greek pasta salad?

Traditional options include cherry tomatoes, cucumbers, red onions, and kalamata olives. You can also add bell peppers or spinach.

→ How long does Greek pasta salad last in the fridge?

It can be stored in an airtight container in the refrigerator for up to 3 days.

→ Can I use bottled dressing?

While homemade dressing offers the freshest flavor, a good quality bottled Greek vinaigrette can be used for convenience.