This easy Greek pasta salad is the perfect light and refreshing lunch for warm days! Packed with your favorite Greek-inspired ingredients—like cucumbers, olives, tomatoes, and tangy feta—this dish is satisfying, colorful, and full of fresh Mediterranean flavor. It comes together in under 15 minutes and is great as a cold lunch, meal prep option, or versatile side dish.
I love pairing this pasta salad with creamy hummus, smoky baba ganoush, or other Greek favorites like lemon roasted potatoes and buttery Greek-style beans. It’s delicious on its own but also plays well with so many other dishes!
Why You’ll Love This Greek Pasta Salad
- Quick & Easy: Ready in just 15 minutes
- Perfect for Meal Prep: Stores well and is delicious cold
- Fresh & Flavorful: Bright veggies, herbs, and a zesty homemade dressing
- Balanced: A mix of carbs, healthy fats, and plant-based protein
- Customizable: Easy to swap ingredients to suit your needs
Ingredients You’ll Need
(Exact quantities are in the recipe card at the bottom of the page.)
Here’s a quick overview of what goes into this delicious Greek pasta salad, plus a few substitution tips:
Salad Ingredients
- Fusilli Pasta: Cools quickly and holds the dressing well. Feel free to use penne, rotini, or gluten-free pasta.
- Feta Cheese: I use vegan feta, but regular works too. You can also sub with tofu feta for an extra protein boost.
- Chickpeas: Optional, but they add great texture and protein. Roast them for crunch or add them as-is.
- Veggies: Traditional Greek salad staples—cucumber, cherry tomatoes, red onion, green bell pepper, and kalamata olives. I also toss in a few sun-dried tomatoes for added flavor.
- Fresh Herbs: Parsley adds freshness and color.
Simple Greek Dressing
- Olive Oil
- Red Wine Vinegar
- Lemon Juice + Zest
- Garlic
- Dried Oregano
- Salt & Pepper
Just shake everything together in a jar for a tangy, flavorful dressing that pulls the salad together.
Variations & Substitutions
Want to tweak the recipe? Here are some ideas:
- No Pasta? Swap with quinoa, orzo, couscous, or crispy roasted potatoes.
- More Protein? Add baked tofu, grilled chicken, or your favorite vegan meat substitute.
- Extra Veggies? Roasted zucchini, peppers, or red onion make excellent additions—perfect for a warm variation of this dish.
How to Make Greek Pasta Salad
Step 1: Prep Your Ingredients
Dice your veggies, crumble the feta, and cook your pasta. Rinse pasta under cold water to stop the cooking process and cool it down quickly.
Step 2: Make the Dressing
Add all dressing ingredients to a jar and shake well. Taste and adjust seasoning as needed.
Step 3: Assemble the Salad
Combine pasta, chickpeas, veggies, and feta in a large bowl. Drizzle with dressing and gently toss until everything is evenly coated.
Optional: Top with roasted chickpeas for crunch!
Expert Tips
- For Meal Prep: Store the dressing separately and only toss it in when you’re ready to eat to avoid soggy pasta or wilted veggies.
- Add Feta Last: For the prettiest presentation, crumble feta on top after tossing everything else with the dressing.
- Serve Warm or Cold: This salad is delicious either way. If serving warm, use freshly cooked pasta and roasted chickpeas, but keep in mind the veggies may wilt slightly.
Storage
Store leftovers in an airtight container in the fridge for up to 5 days. Keep the dressing separate if you’re planning to eat it over several days.
How to Serve
This salad is satisfying as a light main course or a hearty lunch, especially when paired with:
- Warm pita or flatbread
- Hummus or baba ganoush
- Lemon roasted potatoes
- Greek-style gyros or roasted veggie wraps
- Grilled or baked protein (tofu, tempeh, or chicken)
FAQs
What’s the best pasta for a pasta salad?
Fusilli, rotini, or penne are great options because they hold dressing well and don’t clump.
Can I serve it warm?
Yes! Just mix the hot pasta with the salad ingredients and enjoy immediately. Keep in mind that heat may soften the vegetables.
What makes it a “Greek” pasta salad?
It’s inspired by traditional Greek salad ingredients: tomatoes, cucumbers, olives, feta, and a lemony oregano dressing. The pasta just makes it more filling!
Greek Pasta Salad Recipe
Servings: 2–3
Prep Time: 10 minutes
Total Time: 15 minutes
Ingredients
- 400g canned chickpeas, drained
- 150g fusilli pasta
- ½ cucumber, diced
- 10 cherry tomatoes, halved
- 1 green bell pepper, diced
- 1 red onion, diced
- 100g vegan feta, crumbled
- 30g kalamata olives, halved or chopped
- 20g fresh parsley, chopped
Dressing
- 3 tbsp olive oil
- 1 tbsp red wine vinegar
- Juice + zest of 1 lemon
- 1 garlic clove, minced
- 1 tsp dried oregano
- 1 tsp salt
- 1 tsp black pepper
Instructions
- Cook pasta according to package instructions. Drain and rinse under cold water.
- Optional: For crispy chickpeas, toss in olive oil and oregano, then air fry at 200°C for 10 minutes.
- Prep veggies: Dice cucumber, onion, pepper, and parsley. Halve tomatoes and olives. Crumble feta.
- Make dressing: Shake all dressing ingredients together in a jar.
- Assemble: In a large bowl, combine pasta, chickpeas, veggies, and feta. Pour dressing over and toss gently.
- Serve immediately, or chill and add dressing just before serving if prepping ahead.