If you are longing for a vibrant, refreshing dish that bursts with Mediterranean charm and is perfect for any gathering or weeknight meal, then this Greek Pasta Salad Recipe has got you covered. Combining tender mini bowtie pasta with crisp cucumbers, sweet cherry tomatoes, tangy kalamata olives, and creamy feta cheese, all tossed in a zesty homemade dressing, this salad is a delightful symphony of flavors and textures. It’s super simple to make, colorful to serve, and endlessly satisfying—truly one of those recipes that quickly becomes a beloved staple.
Ingredients You’ll Need
Gathering the right ingredients is key, and with this Greek Pasta Salad Recipe, each component is straightforward but essential. From crisp vegetables to the tangy olives and crumbly feta, every element adds to the dish’s irresistible taste and vibrant appearance.
- 3 cups mini bowtie pasta: The perfect bite-sized shape that holds dressing beautifully and keeps the salad light and fun.
- 1/2 cup kalamata olives: Adds a rich, briny punch essential to authentic Greek flavors.
- 1/3 cup red onion, diced: Provides a gentle sharpness that balances the freshness of the other veggies.
- 2 cups Persian cucumbers, cut into half moons: These are crisp, refreshing, and visually appealing—perfect for textural contrast.
- 2 cups cherry tomatoes, halved: Bursting with natural sweetness and juiciness for a summery vibe.
- 1 green bell pepper, diced: Adds a subtle crunch and mild sweetness that complements the Mediterranean palette.
- 1/4 cup finely chopped flat-leaf parsley: Brings a bright herbal note that lifts the entire salad.
- 1/2 cup feta cheese, crumbled or cubed: Creamy and salty, it’s the soul of this Greek-inspired dish.
- 1/4 cup + 2 tablespoons olive oil: Use a good-quality extra virgin for smooth richness and a fruity aroma.
- 1 1/2 tablespoons lemon juice: Freshly squeezed for that lively citrus zing.
- 1 1/2 tablespoons honey: Balances acidity with a touch of natural sweetness.
- 1 1/2 tablespoons Dijon-style mustard: Adds a gentle tang and silky texture to the dressing.
- 1 teaspoon minced garlic: For a fragrant depth that ties flavors together.
- 1 1/2 teaspoons dried oregano: Classic Mediterranean herb that enhances authenticity.
- 3 tablespoons red wine vinegar: Provides sharp acidity to brighten the salad.
- 3/4 teaspoon salt: Essential for bringing out the natural flavors.
- 1/2 teaspoon pepper: Adds mild heat and complexity.
How to Make Greek Pasta Salad Recipe
Step 1: Cook the Pasta
Start by bringing 12 cups of water to a rolling boil in a large pot. Add 1 tablespoon of salt to enhance the pasta’s flavor, then toss in the mini bowtie pasta. Cook it al dente according to package instructions so it holds just the right amount of bite. Once cooked, drain and rinse the pasta briefly in cold water to stop the cooking process and cool it down. Shake off any excess water and set the pasta aside to cool completely before assembling your salad.
Step 2: Prepare the Dressing
The dressing is where the magic happens, so take a moment to combine all the ingredients in a mason jar or small bowl. Add the olive oil, freshly squeezed lemon juice, honey, Dijon mustard, minced garlic, dried oregano, red wine vinegar, salt, and pepper. Seal the jar tightly and shake vigorously until the honey is fully blended with the olive oil and no longer clinging to the bottom. Refrigerate the dressing until you’re ready to pour it over the salad.
Step 3: Chop and Prep the Veggies
While the pasta is cooling, wash and chop all the fresh vegetables—the kalamata olives, red onion, Persian cucumbers, cherry tomatoes, green bell pepper, and parsley. This is the part that adds layers of color and crisp texture, making the Greek Pasta Salad Recipe so enticing to the eyes and palate alike.
Step 4: Assemble the Salad
In a large salad bowl, add the cooled pasta first, then layer the chopped veggies evenly on top. Give your dressing one last good shake to ensure it’s well mixed, then drizzle it evenly over the salad ingredients. Finally, sprinkle the crumbled or cubed feta cheese on top. Give everything a gentle toss if you like or serve it decoratively layered to impress your guests. Taste and adjust the seasoning if needed, then get ready to enjoy every vibrant bite.
How to Serve Greek Pasta Salad Recipe
Garnishes
To elevate your Greek Pasta Salad Recipe, sprinkle some extra fresh parsley or a few slivers of thinly sliced red onion on top just before serving. A final drizzle of high-quality olive oil can also add beautiful shine and flavor to the dish. These little touches make all the difference when presenting.
Side Dishes
This salad stands well on its own but pairs beautifully with grilled chicken, lamb skewers, or even a crusty loaf of garlic bread. Lighter fare like grilled fish or pita bread with hummus also complements the Mediterranean flavors of the pasta salad delightfully.
Creative Ways to Present
For a fun twist, try serving the Greek Pasta Salad Recipe in individual clear cups or small mason jars for parties. You could also use hollowed-out tomatoes or bell peppers as edible bowls to impress your guests and add a festive feel to your table. Presentation is all about showcasing the salad’s rich colors and fresh textures.
Make Ahead and Storage
Storing Leftovers
Greek Pasta Salad Recipe tastes even better after resting, so store any leftovers in an airtight container in the refrigerator. It keeps well for up to 3 days, allowing the flavors to meld more deeply. Just give it a gentle stir before serving again.
Freezing
Because of the fresh vegetables and dressing, freezing this pasta salad is not recommended as the texture and flavors can suffer when thawed. It’s best enjoyed fresh or within a few days of making.
Reheating
This salad is designed to be served cold or at room temperature, so reheating is unnecessary. If you’d like, let it sit out for about 15 minutes before serving to take the chill off for optimal flavor and texture.
FAQs
Can I use other types of pasta for this Greek Pasta Salad Recipe?
Absolutely! While mini bowtie pasta works great for holding the dressing and mixing well, you can substitute with rotini, penne, or farfalle depending on what you have on hand. Just make sure to cook it al dente.
How do I keep the veggies crisp in the salad?
To keep veggies like cucumbers and bell peppers crisp, drain any excess water after washing and slice them just before assembling. Tossing the salad just before serving also helps maintain their crunch.
Is this Greek Pasta Salad Recipe suitable for meal prep?
Yes, it’s an excellent meal prep option! Just keep the dressing separate until ready to eat to avoid soggy pasta and veggies. Combine and toss when you’re ready to enjoy.
Can I make the dressing ahead of time?
Definitely. The dressing can be made up to a week in advance and stored in the refrigerator. Just give it a good shake before using to recombine the ingredients.
What can I substitute for feta cheese if I’m allergic to dairy?
If you’re avoiding dairy, you can try a vegan feta alternative or simply omit the cheese. Adding toasted pine nuts or chickpeas can provide extra texture and protein instead.
Final Thoughts
There is something truly joyful about the Greek Pasta Salad Recipe that makes it a go-to for any occasion—whether a family picnic, a weeknight dinner, or a potluck with friends. The balance of fresh veggies, savory feta, and that perfectly tangy dressing means every bite sings with flavor. So why not dive in and create this sunny, colorful dish? I promise it will brighten your meal rotation and become a fast favorite in your kitchen.
Print
Greek Pasta Salad Recipe
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Total Time: 30 minutes
- Yield: 6 servings
- Category: Salad
- Method: Stovetop
- Cuisine: Greek
- Diet: Vegetarian
Description
This vibrant Greek Pasta Salad combines tender mini bowtie pasta with fresh Mediterranean ingredients like kalamata olives, cucumbers, cherry tomatoes, and crumbled feta cheese. Tossed in a tangy and slightly sweet dressing made from olive oil, lemon juice, honey, Dijon mustard, garlic, oregano, and red wine vinegar, this salad is perfect for a quick, refreshing meal or a crowd-pleasing side dish.
Ingredients
Pasta
- 3 cups mini bowtie pasta
- 1 tbsp salt (for cooking pasta)
Vegetables & Herbs
- 1/2 cup kalamata olives
- 1/3 cup red onion, diced
- 2 cups Persian cucumbers or English cucumber, cut into half moons
- 2 cups cherry tomatoes, halved (about 1 pint)
- 1 green bell pepper, diced
- 1/4 cup finely chopped flat-leaf parsley
Cheese
- 1/2 cup feta cheese, crumbled or cubed
Dressing
- 1/4 cup + 2 tablespoons olive oil
- 1–1/2 tablespoons lemon juice (freshly juiced)
- 1–1/2 tablespoons honey
- 1–1/2 tablespoons Dijon-style mustard
- 1 teaspoon minced garlic
- 1–1/2 teaspoon dried oregano
- 3 tablespoons red wine vinegar
- 3/4 teaspoon salt
- 1/2 teaspoon pepper
Instructions
- Cook Pasta: Bring 12 cups of water to a rolling boil in a large pot. Add 1 tablespoon of salt to the water, then add the mini bowtie pasta. Cook the pasta according to the package instructions until al dente. Drain the pasta and rinse it under cold water for about 20 seconds to stop the cooking process. Shake off any excess water and set the pasta aside to cool completely.
- Make Dressing: While the pasta is cooking, combine all dressing ingredients—olive oil, freshly squeezed lemon juice, honey, Dijon mustard, minced garlic, dried oregano, red wine vinegar, salt, and pepper—in a mason jar. Seal the jar tightly and shake vigorously to ensure the honey dissolves and the dressing emulsifies. Refrigerate the dressing until ready to use.
- Prep Veggies: Meanwhile, dice the red onion, slice the cucumbers into half moons, halve the cherry tomatoes, dice the green bell pepper, and finely chop the flat-leaf parsley to prepare for assembling the salad.
- Assemble Salad: Place the completely cooled pasta into a large bowl. Top the pasta with all the prepped vegetables and olives. Give the dressing a good shake once more before drizzling it evenly over the salad. Finally, sprinkle the crumbled or cubed feta cheese on top. Taste and adjust the seasoning, if necessary, then serve immediately or chill until ready to enjoy.
Notes
- Note 1: To mellow the sharpness of the red onion, you can soak the diced onion in cold water for 10 minutes before adding it to the salad.
- Note 2: Persian cucumbers are preferred as they have fewer seeds and a thinner skin, but English cucumbers make a great substitute.
- Note 3: Adding salt to the pasta water seasons the pasta from within for better flavor.
- Note 4: It’s best to add the dressing just before serving to prevent the salad from becoming soggy.
