Healthy Greek Pasta Salad

This Healthy Greek Pasta Salad is my go-to when I want something light, fresh, and satisfying. It’s packed with crisp vegetables, tangy olives, briny feta cheese, and tossed in a simple yet vibrant homemade dressing. I love how it brings bold Mediterranean flavors together in one easy dish—perfect for lunch, dinner, or even meal prep.

Why You’ll Love This Recipe

I always enjoy how quick and customizable this Greek pasta salad is. Whether I’m bringing it to a picnic or preparing it ahead of a busy week, it holds up well and stays delicious for days. It’s loaded with fiber-rich veggies, protein from the cheese, and heart-healthy olive oil, making it as nutritious as it is tasty. Plus, since it’s served cold, I never have to worry about reheating.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

• Cooked whole wheat or regular pasta (I prefer rotini or penne)

• Cherry tomatoes, halved

• Cucumber, diced

• Red onion, thinly sliced

• Kalamata olives, pitted and halved

• Feta cheese, crumbled

• Fresh parsley, chopped

• Red wine vinegar

• Extra virgin olive oil

• Garlic, minced

• Dried oregano

• Salt and pepper to taste

Directions

1. I start by cooking the pasta according to the package instructions, then drain and rinse it under cold water to cool.

2. While the pasta cooks, I chop the vegetables and set them aside.

3. In a small bowl or jar, I whisk together olive oil, red wine vinegar, garlic, oregano, salt, and pepper to make the dressing.

4. I combine the cooled pasta, tomatoes, cucumber, red onion, olives, and feta in a large bowl.

5. Then, I pour the dressing over everything and toss until evenly coated.

6. I finish by sprinkling fresh parsley on top and chilling the salad for at least 30 minutes before serving for the best flavor.

Servings and timing

This recipe serves about 6 people as a side dish or 4 as a main course. It takes around 15 minutes to prepare, with an additional 10–12 minutes of pasta cooking time. I recommend chilling it for 30 minutes before serving to let the flavors blend perfectly.

Variations

I sometimes switch things up by adding grilled chicken or chickpeas for extra protein. When I want a more colorful version, I throw in chopped bell peppers or artichoke hearts. If I’m in the mood for a creamy twist, I mix in a spoonful of hummus or a dollop of Greek yogurt into the dressing.

storage/reheating

I store this salad in an airtight container in the refrigerator for up to 4 days. It actually tastes better the next day after the flavors meld together. I never reheat this dish since it’s meant to be served cold, but I like to give it a quick stir and maybe a splash of olive oil before eating leftovers.

FAQs

How can I make this pasta salad vegan?

I just leave out the feta or replace it with a plant-based cheese alternative. The salad still tastes amazing with all the other fresh ingredients.

Can I make this Greek pasta salad ahead of time?

Yes, I often make it the day before. It holds up really well and even tastes better after sitting in the fridge overnight.

What type of pasta works best?

I like using short pasta like rotini, penne, or farfalle. Whole wheat pasta adds a nice nutty flavor and extra fiber.

Is this salad gluten-free?

It can be if I use gluten-free pasta. All the other ingredients are naturally gluten-free.

Can I use bottled dressing instead?

While homemade dressing tastes fresher, I’ve used bottled Greek dressing in a pinch, and it still turns out delicious.

Conclusion

This Healthy Greek Pasta Salad is one of my favorite dishes for warm weather, quick meals, or when I need a flavorful side. It’s simple to make, packed with nutrition, and always a crowd-pleaser. I keep coming back to it whenever I want something refreshing, filling, and fuss-free.