Greek Pasta Salad
A bright, crunchy Greek pasta salad with cucumber, bell pepper, tomatoes, olives, spinach and feta in a zesty lemon oregano dressing. Great for potlucks and meal prep.
Greek pasta salad takes everything good about a classic Greek salad, the crisp cucumber, sweet peppers, salty olives and creamy feta, and tosses it with tender pasta so it becomes filling enough for lunch.
The dressing is simple: olive oil, fresh lemon juice, garlic and dried oregano. It soaks into the warm pasta and keeps the salad bright for days, so it is ideal for meal prep and potlucks.
It tastes even better after an hour in the fridge, and there is no mayonnaise, so it holds up well at picnics.
Why You’ll Love This Recipe
- Fresh, crunchy and colorful
- No mayo, so it travels well
- Better after resting in the fridge
- Lasts 4 days for easy lunches
Ingredient Notes
Pasta: Short shapes with ridges, like rotini, fusilli or penne, hold the dressing best.
Feta: Buy a block in brine and crumble it yourself. It is creamier and tangier than pre-crumbled feta.
See the recipe card below for full measurements.
How to Make Greek Pasta Salad
Cook the pasta
Cook the pasta in well-salted boiling water until just al dente, following the package time. Drain and rinse briefly under cold water to stop the cooking, then shake off as much water as you can.
Make the dressing
In a jar or bowl, shake or whisk the olive oil, lemon juice, garlic, oregano, honey, salt and pepper until combined.
Toss
In a large bowl, toss the pasta with about two thirds of the dressing. Add the cucumber, bell pepper, tomatoes, red onion, olives and spinach and toss again.
Finish
Fold in the feta. Chill at least 30 minutes. Just before serving, toss with the remaining dressing and taste for salt and lemon.
Tips for the Best Results
- Dress the pasta while it is still slightly warm; it absorbs more flavor.
- Soak the sliced red onion in cold water for 10 minutes if you want a milder bite.
- Pasta soaks up dressing as it sits, so keep a little back to refresh leftovers.
- Add a can of drained chickpeas for extra protein.
Common Mistakes to Avoid
| Mistake | How to fix it |
|---|---|
| Overcooked pasta | Cook it just al dente; it softens more as it sits in the dressing. |
| Watery salad | Drain the pasta well and seed the tomatoes if they are very juicy. |
| Bland flavor after chilling | Cold dulls seasoning. Taste and add salt and lemon before serving. |
Substitutions
- Kalamata olives: Green olives or capers.
- Feta: Diced fresh mozzarella or a dairy-free feta.
- Spinach: Chopped romaine or arugula.
What to Serve With It
- Garlic butter baked chicken thighs
- Air fryer salmon
- Black bean burgers
- Sheet pan steak bites with potatoes
Storage and Reheating
Fridge: Refrigerate in an airtight container for up to 4 days. Add the spinach on the day you serve it if you want it extra fresh.
Freezer: Not recommended; the vegetables turn watery.
Reheat: Serve cold or at room temperature. Stir in a splash of olive oil and lemon juice to refresh.
Tools That Make This Easier
- Glass meal prep containersPortion the salad for lunches all week.Check price on Amazon
- Salad dressing shakerMixes and stores the dressing in one jar.Check price on Amazon
- Large serving bowlRoom to toss a full batch without spilling.Check price on Amazon
As an Amazon Associate I earn from qualifying purchases, at no extra cost to you.
Greek Pasta Salad
A bright, crunchy Greek pasta salad with cucumber, bell pepper, tomatoes, olives, spinach and feta in a zesty lemon oregano dressing. Great for potlucks and meal prep.
Ingredients
Salad
Lemon oregano dressing
Instructions
- Cook the pasta in well-salted boiling water until just al dente, following the package time. Drain and rinse briefly under cold water to stop the cooking, then shake off as much water as you can.
- In a jar or bowl, shake or whisk the olive oil, lemon juice, garlic, oregano, honey, salt and pepper until combined.
- In a large bowl, toss the pasta with about two thirds of the dressing. Add the cucumber, bell pepper, tomatoes, red onion, olives and spinach and toss again.
- Fold in the feta. Chill at least 30 minutes. Just before serving, toss with the remaining dressing and taste for salt and lemon.
Nutrition (per serving)
- Calories
- 300 kcal
- Protein
- 8 g
- Carbohydrates
- 36 g
- Total Fat
- 14 g
- Saturated Fat
- 4 g
- Fiber
- 3 g
- Sugar
- 4 g
- Sodium
- 430 mg
Nutrition is an estimate per serving without optional sauces, calculated from standard USDA values. It will vary with brands and portion sizes.
Frequently Asked Questions
Can I make Greek pasta salad the day before?
Yes. It keeps well for up to 4 days. Keep a little dressing aside and toss it in just before serving.
Should I rinse pasta for pasta salad?
Yes, a quick rinse in cold water stops the cooking and removes surface starch so the pasta does not clump as it cools.
What pasta is best for pasta salad?
Short shapes with twists or ridges, such as rotini, fusilli, farfalle or penne, hold the dressing and vegetables best.
Is Greek pasta salad healthy?
It is packed with vegetables and uses an olive oil dressing instead of mayonnaise. Use whole wheat pasta for extra fiber.
