Greek Inspired Pasta Salad

Fresh, colorful, and easy to make, this Greek-inspired pasta salad is one of my favorite summer recipes. I make it for family dinners, backyard cookouts, picnics, and easy weekday lunches. It comes together in no time and is always one of the first dishes to disappear.

This recipe takes inspiration from a classic Greek salad. Crisp cucumbers, juicy tomatoes, bell peppers, Kalamata olives, creamy feta, and fresh herbs create a delicious combination. A simple lemon vinaigrette ties everything together without overpowering the fresh ingredients.

One of my favorite parts of summer is spending time in my herb garden. Mint and oregano practically take over my herb garden each summer, so I almost always snip a handful for this salad. Those fresh herbs add incredible flavor and make every bite taste bright and refreshing.

I’ve dreamed of visiting Greece for years, and my family has even talked about making it our home one day. Until then, recipes inspired by the Mediterranean bring a little piece of that dream into my kitchen.

This isn’t a traditional Greek recipe. Instead, it’s my own Greek-inspired pasta salad made with fresh ingredients and simple flavors. I hope your family enjoys it as much as mine does.

A Few Reasons I Keep Coming Back to This Recipe

• Fresh, colorful, and full of flavor.
• Easy enough for busy weekdays.
• Perfect for picnics, potlucks, and summer cookouts.
• Tastes even better after chilling.
• Easy to customize with whatever you have on hand.

Greek-Inspired Recipes You Might Like:

Greek Style Beef Skewers

Stromboli with Greek Inspired Chicken

Easy Crispy Feta Rolls

Sandra’s Tips

• Use block feta instead of pre-crumbled feta for the creamiest texture and best flavor.
• Cook the pasta just until al dente, so it doesn’t become mushy after chilling.
• Let the salad rest in the refrigerator for at least 30 minutes before serving. The flavors only get better.
• If your pasta absorbs too much dressing after chilling, drizzle in a little extra olive oil and a squeeze of fresh lemon juice before serving.
• Fresh herbs make a big difference! If you have mint or oregano growing in your garden, don’t be afraid to use them. If you have mint or oregano growing in your garden, don’t be afraid to use them. There really is something special about stepping outside and picking fresh herbs you’ve grown yourself.

Easy Substitutions

• Pasta: Use farfalle, rotini, fusilli, penne, or gluten-free pasta.
• Kalamata olives: Black olives are a good choice if you prefer a milder flavor.
• Red wine vinegar: Apple cider vinegar is a great substitute.
• Fresh mint: Leave it out or use parsley if you don’t have any.
• Fresh oregano: Use dried oregano instead.
• Feta cheese: Try goat cheese for a creamier twist, though feta gives the salad its signature flavor.
• Bell pepper: Red, yellow, orange, or green all work.

If you make my Green Inspired Greek Saad, I’d love to hear what you think. Leave a comment below and let me know if you made any changes or added your favorite vegetables. Your feedback not only makes my day but also helps other readers.

And if you share your bowl on Instagram, tag me @sandraseasycooking so I can share your creations.

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Yield: 6 to 8 Servings

Greek Inspired Pasta Salad

Prep Time: 15 minutes

Cook Time: 10 minutes

Additional Chill Time: 30 minutes

Total Time: 55 minutes

This Greek-Inspired Pasta Salad is fresh, colorful, and packed with Mediterranean-inspired flavors. Made with tender pasta, crisp vegetables, Kalamata olives, creamy feta cheese, fresh mint, oregano, and a simple homemade lemon vinaigrette, it's the perfect side dish for cookouts, picnics, potlucks, or easy family dinners.

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Ingredients

Pasta Salad

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• 1 pound (16 oz.) farfalle or rotini pasta
• 1 English cucumber, diced
• 1½ cups cherry or grape tomatoes, halved
• 1 green or red bell pepper, diced
• ½ cup Kalamata olives, pitted and halved
• ½ small red onion, finely diced
• 1 cup block feta cheese, cubed or crumbled
• Leaves from 1 sprig fresh mint, chopped
• Leaves from 1–2 sprigs fresh oregano, chopped (optional)

Lemon Oregano Dressing

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• ¼ cup extra virgin olive oil
• 2 tablespoons freshly squeezed lemon juice
• 2 tablespoons red wine vinegar (or apple cider vinegar)
• 1 teaspoon lemon zest
• 1 clove of finely grated garlic
• 1 teaspoon dried oregano
• ¼ teaspoon crushed red pepper flakes (optional)
• ½ teaspoon kosher salt or sea salt
• ¼ teaspoon freshly ground black pepper

Instructions

1. Bring a large pot of generously salted water to a boil. Cook the pasta according to the package directions until al dente.
2. Drain the pasta and rinse briefly under cold water to stop the cooking process. Drain well and let it cool completely.
3. While the pasta cools, dice the cucumber, bell pepper, and onion. Halve the tomatoes and Kalamata olives, cube the feta, and finely chop the fresh mint and oregano.
4. In a small bowl or mason jar, whisk together the olive oil, lemon juice, red wine vinegar, lemon zest, finely grated garlic, dried oregano, crushed red pepper flakes (if using), salt, and black pepper until well combined.
5. Transfer the cooled pasta to a large serving bowl. Add the cucumber, tomatoes, bell pepper, onion, olives, feta cheese, mint, and oregano.
6. Pour the dressing over the pasta salad and gently toss until everything is evenly coated.
7. Refrigerate for at least 30 minutes before serving to allow the flavors to meld.
8. Garnish with extra feta, fresh herbs, or a sprinkle of freshly cracked black pepper before serving, if desired.
   

Notes

• Cook the pasta just until al dente, so it holds its shape after chilling.
• Salt the pasta water generously for the best flavor.
• Block feta has a creamier texture than pre-crumbled feta and adds a richer flavor.
• Fresh mint and oregano brighten the salad and pair beautifully with the lemon dressing.
• Let the salad chill for at least 30 minutes before serving. It tastes even better after a few hours in the refrigerator.
• If the pasta absorbs some of the dressing overnight, drizzle in a little olive oil and a squeeze of fresh lemon juice before serving to freshen it up.

Make It Your Own

• Add grilled chicken, shrimp, or salmon for extra protein.
• Stir in chickpeas for a vegetarian protein boost.
• Add diced avocado just before serving.
• Toss in marinated artichoke hearts or roasted red peppers.
• Use gluten-free pasta if needed.
• Swap red wine vinegar for apple cider vinegar if that's what you have on hand.
  

Nutrition Information

Yield

6

Serving Size

1
Amount Per ServingCalories 397Total Fat 25gSaturated Fat 9gUnsaturated Fat 16gCholesterol 37mgSodium 717mgCarbohydrates 33gFiber 4gSugar 6gProtein 12g

This data was provided and calculated by Nutritionix. Nutrition information isn’t always accurate, but we try our best.

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