This easy Greek pasta salad is the ideal refreshing meal for summer. Ready in under 15 minutes, it’s packed with classic Greek flavors and offers a great balance of carbs, protein, and fats. Perfect for meal prep or serving cold alongside other dishes, it’s a versatile salad you’ll love all season long.
What’s in This Greek Pasta Salad?
The salad combines tender fusilli pasta with fresh veggies like cucumber, cherry tomatoes, green pepper, and red onion. Kalamata olives and parsley add authentic Mediterranean flavor, while plant-based feta and chickpeas boost protein and creaminess. The simple dressing of olive oil, red wine vinegar, lemon juice, garlic, oregano, salt, and pepper ties everything together beautifully.
Ingredient Tips & Substitutions
- Pasta: Fusilli is perfect for salads but swap for your favorite shape. Quinoa, couscous, or orzo are great gluten-free alternatives.
- Feta: Use plant-based or regular feta. For extra protein, try homemade tofu feta.
- Chickpeas: Add protein and texture by tossing in chickpeas straight or roasted for a crunch.
- Veggies: Stick to traditional Greek salad staples or add roasted peppers, zucchini, or tomatoes for a warm twist.
- Dressing: Simple and flavorful—no need for extra fuss.
How to Make Greek Pasta Salad
- Prep Ingredients: Cook pasta, drain and rinse under cold water. Chop veggies and crumble feta.
- Make Dressing: Shake olive oil, vinegar, lemon juice, garlic, oregano, salt, and pepper in a jar. Adjust to taste.
- Combine: Toss pasta, veggies, chickpeas, and feta in a large bowl. Drizzle dressing and mix gently.
- Serve: Enjoy immediately or keep dressing separate if prepping ahead.
Pro Tips
- For meal prep, add dressing just before eating to keep the salad fresh and crisp.
- Add feta after tossing with dressing to keep it from breaking down.
- You can enjoy this salad warm by tossing in hot pasta and crispy chickpeas but eat immediately to avoid wilting.
Storage
Store leftovers without dressing in an airtight container in the fridge for up to 5 days. Add dressing when ready to eat.
Serving Suggestions
Serve as a standalone lunch or as a side alongside Greek dishes like:
- Baba ganoush or creamy hummus with flatbreads
- Lemon roasted potatoes
- Greek fries or baked feta orzo
- Vegetarian gyros
FAQs
Best pasta for salad?
Use your favorite pasta shape, just rinse after cooking to cool quickly.
Can I eat it warm?
Yes, but eat right away as the veggies may wilt.
What makes a Greek salad?
Tomatoes, cucumber, onion, olives, feta, and a simple oregano-lemon vinaigrette.
Enjoy this vibrant, fresh Greek pasta salad all summer long—easy to make, delicious, and perfect for any meal!
Greek Pasta Salad Recipe
Serves: 2-3
Prep Time: 10 minutes
Total Time: 10 minutes
Ingredients
- 150g fusilli pasta
- 1 x 400g can chickpeas, drained
- ½ cucumber, diced
- 10 cherry tomatoes, halved
- 100g vegan feta cheese, diced (or regular feta)
- 1 green pepper, diced
- 30g kalamata olives, chopped
- 1 red onion, diced
- 20g fresh parsley, chopped
For the dressing:
- 3 tbsp olive oil
- 1 tbsp red wine vinegar
- Zest and juice of 1 lemon
- 1 tsp dried oregano
- 1 garlic clove, minced
- 1 tsp salt
- 1 tsp black pepper
Instructions
- Cook pasta according to package instructions. Drain and rinse under cold water to cool.
- Optional: For crispy chickpeas, toss chickpeas with a little olive oil and oregano, then roast at 200°C (400°F) for 10 minutes.
- While pasta cooks, dice cucumber, cherry tomatoes, green pepper, red onion, and chop parsley. Crumble or dice feta.
- In a jar, combine olive oil, red wine vinegar, lemon zest and juice, oregano, garlic, salt, and pepper. Shake well.
- In a large bowl, combine pasta, chickpeas, vegetables, olives, parsley, and feta.
- Pour dressing over salad and toss gently to coat everything evenly.
- Serve immediately or store dressing separately for later.
Storage
Keep salad in an airtight container in the fridge up to 5 days. Add dressing just before serving if prepping ahead.