Easy Greek Pasta Salad for Potlucks, Lunches & Picnics

There’s something so refreshing about a cold pasta salad—especially when it’s bursting with Mediterranean flavor. This Greek Pasta Salad is one of those dishes that instantly brightens up a table. Whether you’re heading to a picnic, hosting a backyard barbecue, or just looking for a quick and flavorful lunch, this salad is a go-to.

It’s full of crunchy vegetables, briny olives, creamy feta cheese, and tender pasta, all tossed in a tangy lemon-herb dressing that brings everything together beautifully.

One of my favorite things about this recipe is how easy it is to throw together with pantry staples and a few fresh ingredients. It’s colorful, satisfying, and loaded with texture and flavor in every bite.

It’s also a dish that gets better as it sits, making it the perfect make-ahead recipe for busy days or entertaining.

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Why You’ll Love This Greek Pasta Salad

If you’ve ever had a traditional Greek salad, you know how bold and bright the flavors can be. Now imagine those same ingredients tossed with perfectly cooked pasta and a lemony vinaigrette that soaks into every crevice.

This Greek pasta salad is a flavor-packed upgrade to classic pasta salad, and it’s a total crowd-pleaser.

It’s ideal for warmer months because it’s served cold or at room temperature, but I make it year-round for meal prep and easy lunches.

It’s also naturally vegetarian and easily adaptable to be gluten-free or vegan, which means it works for almost any guest or dietary need.

Plus, it’s one of those dishes that makes you feel like you’ve eaten something light and wholesome, while still being totally satisfying.

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Ingredients You’ll Need

You don’t need anything fancy to make this dish—just a handful of fresh vegetables, a few pantry ingredients, and a good-quality olive oil. Let’s break it down:

For the Salad:

• 12 oz rotini pasta – You can also use penne or bow tie, but rotini does a great job of holding onto the dressing and getting that perfect bite in every forkful.
• 1½ cups cherry tomatoes, halved – These add a juicy sweetness that balances the salty feta and olives.
• 1 cucumber, diced – I prefer English or Persian cucumbers because they’re crisp and have thin skins that don’t require peeling. Their refreshing crunch is essential.
• ½ red onion, thinly sliced – Red onion adds a sharp bite and beautiful color contrast. If you’re sensitive to raw onion, soak the slices in cold water for 10 minutes to mellow the flavor.
• ¾ cup Kalamata olives, pitted and halved – These are a staple of Greek salads and bring a briny, rich flavor. Make sure to pit them if they aren’t already.
• ¾ cup crumbled feta cheese – Creamy, salty, and tangy—feta is the star of this dish. I love using block feta and crumbling it myself for the best texture.
• ¼ cup chopped fresh parsley – This is optional, but parsley adds a bright herbal note and makes the whole dish feel even fresher.

For the Dressing:

• ⅓ cup extra virgin olive oil – A good-quality olive oil makes a big difference in the flavor of the final dish.
• 2 tablespoons red wine vinegar – Adds that signature tang and balances the richness of the oil and cheese.
• 1 tablespoon fresh lemon juice – Lemon lifts everything and adds a bit of sunshine to each bite.
• 1 teaspoon dried oregano – A must-have for that traditional Greek flavor.
• 1 garlic clove, minced – Just one clove gives a warm, aromatic depth that really enhances the dressing.
• Salt and black pepper, to taste – Don’t forget to season! Taste and adjust to bring all the flavors into balance.

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How to Make Greek Pasta Salad

This salad is simple to make and doesn’t require any fancy kitchen equipment. Here’s how to bring it all together:

1. Cook the pasta

Begin by cooking your pasta in well-salted water until al dente. You want it to have a little bite, since it will soften slightly as it absorbs the dressing. Once it’s done, drain it and rinse it under cold water. This stops the cooking process and helps cool the pasta quickly so it doesn’t wilt the vegetables later.

2. Prep the veggies

While the pasta is cooking, you can prep the rest of your ingredients. Halve the cherry tomatoes, dice the cucumber, thinly slice the red onion, and halve the olives. If you’re using fresh parsley, give it a rough chop. Set everything aside so it’s ready to mix.

3. Make the dressing

In a small bowl or jar, whisk together the olive oil, red wine vinegar, lemon juice, dried oregano, and minced garlic. Season with salt and freshly ground black pepper to taste. This dressing is simple but so flavorful—it ties everything together without overpowering any of the fresh ingredients.

4. Combine the salad

In a large mixing bowl, add the cooled pasta, cherry tomatoes, cucumber, red onion, olives, crumbled feta, and parsley. Pour the dressing over the top and gently toss everything together until it’s evenly coated. Be careful not to mash the feta too much—you want to keep those little pockets of creamy saltiness throughout the salad.

5. Chill and serve

Once the salad is assembled, cover it and chill it in the refrigerator for at least 30 minutes. This gives the flavors time to meld and makes the salad taste even better. When you’re ready to serve, give it a quick stir and taste to see if it needs a little extra lemon juice, salt, or pepper.

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Tips for Success

• Don’t skip the rinse. Rinsing the cooked pasta under cold water stops it from cooking further and keeps it from clumping together. It also helps keep your salad cool and crisp.
• Use block feta if you can. The flavor and texture of freshly crumbled feta is better than pre-crumbled varieties, which are often drier.
• Chill before serving. This salad is best after sitting for 30–60 minutes in the fridge. It gives the garlic and herbs time to work their magic.
• Taste before serving. After chilling, taste the salad and adjust the seasoning if needed. Sometimes pasta will absorb a bit of the dressing, so a quick drizzle of olive oil or squeeze of lemon just before serving can refresh the flavors.

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Optional Add-Ins and Substitutions

This recipe is incredibly flexible, and you can tweak it to suit your taste or what you have on hand. Here are a few ideas:

• Add chickpeas for extra plant-based protein.
• Swap the parsley for fresh dill or basil for a new herbal twist.
• Toss in some baby spinach or arugula for added greens.
• Add grilled chicken, shrimp, or tofu to turn this into a full meal.
• Include roasted red peppers, artichoke hearts, or sun-dried tomatoes for even more Mediterranean flair.

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What to Serve with Greek Pasta Salad

This pasta salad pairs beautifully with grilled meats and vegetables, or you can serve it on its own as a light main course. Here are some of my favorite pairings:

• Grilled lemon-herb chicken or garlic shrimp
• Lamb burgers or grilled halloumi
• Hummus and pita chips
• Chilled rosé or sparkling water with lemon

It’s a great addition to summer picnics, potluck spreads, or casual weeknight dinners when you don’t feel like turning on the oven.

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How to Store Leftovers

Store any leftover pasta salad in an airtight container in the fridge for up to 4 days. It holds up well and often tastes even better the next day. If the pasta absorbs too much dressing and starts to feel a little dry, just stir in a drizzle of olive oil or a squeeze of lemon juice to refresh it.

This salad is also perfect for packing into lunch containers or mason jars for easy weekday meals.

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