Greek Pasta Salad with Feta: The Ultimate Mediterranean Summer Recipe
Greek Pasta Salad with Feta is the ultimate Mediterranean summer recipe. After making this dozens of times, I’ve perfected the balance of crisp veggies, juicy tomatoes, and creamy feta in a tangy dressing. Jump to Recipe or keep reading for my best tips. If you love recipes like this, you’ll also enjoy Shoepeg Corn Salad with Crisp Bell Peppers and Shimmering Vinaigrette and Marinated Cauliflower Salad: The Ultimate Zesty Make-Ahead Side Dish.
Why This Greek Pasta Salad with Feta: The Ultimate Mediterranean Summer Recipe Is Pure Comfort
- Easy to make ahead for summer cookouts
- Customizable with your favorite veggies and proteins
- Better than store-bought with fresher ingredients
- Perfect for meal prepping and potlucks
What You'll Need for Greek Pasta Salad with Feta: The Ultimate Mediterranean Summer Recipe
Choosing the right ingredients makes a big difference, but this recipe is forgiving enough to work with what you have.
- 1 lb (450g) pasta (like rotini or penne)
- 1 pint (300g) cherry or grape tomatoes, halved
- 1 cucumber, diced
- 1 red bell pepper, diced
- 1 small red onion, finely chopped
- 1 cup (150g) crumbled feta cheese
- 1/2 cup (120ml) olive oil
- 1/4 cup (60ml) red wine vinegar
- 1 tbsp Dijon mustard
- 1 clove garlic, minced
- 1 tsp dried oregano
- Salt and pepper, to taste
- Optional: Chopped fresh parsley
- Optional: Sliced Kalamata olives
- Optional: Crumbled bacon or cooked chicken
- Optional: Crushed red pepper flakes
📝 Ingredient Notes
- Pasta: Any shape works, but rotini or penne hold dressing well.
- Feta: Use a good-quality feta for the best flavor.
🛒 Tools & Equipment I Recommend
- Stainless Steel Salad Spinner — Dries lettuce and veggies quickly for a crisp salad. → See on Amazon
- High-Quality Olive Oil — Makes a big difference in the dressing's flavor. → See on Amazon
How to Make Greek Pasta Salad with Feta: The Ultimate Mediterranean Summer Recipe
- Cook pasta: Cook pasta according to package instructions until al dente. Drain and rinse under cold water.
- Prepare veggies: Halve tomatoes, dice cucumber and bell pepper, and finely chop red onion.
- Make dressing: Whisk together olive oil, vinegar, mustard, garlic, oregano, salt, and pepper.
- Combine: In a large bowl, combine pasta, veggies, feta, and dressing. Toss to coat.
- Chill and serve: Chill for at least 30 minutes before serving. Top with optional toppings.
Cook's Tips for Perfect Greek Pasta Salad with Feta: The Ultimate Mediterranean Summer Recipe
- Common mistake and fix: Don't overcook pasta. It will soak up too much dressing and become mushy.
- Pro tip: For a quicker version, use leftover cooked pasta and make the dressing while veggies are prepping.
- Pro tip: Add protein like grilled chicken or shrimp for a heartier meal.
- Pro tip: Make ahead and store in the fridge for up to 3 days. The flavors meld and improve over time.
Storing & Reheating Greek Pasta Salad with Feta: The Ultimate Mediterranean Summer Recipe
Short-Term Storage
Store in an airtight container in the fridge. Store in an airtight container in the fridge for up to 3 days. Make-ahead tip: Can be made 1 day ahead.
Freezing Greek Pasta Salad with Feta: The Ultimate Mediterranean Summer Recipe
Not recommended for this recipe.
How to Reheat Without Drying It Out
Oven: Not applicable. Microwave: Not applicable.
Recipe Notes
- Chef tip: Use a good-quality feta for the best flavor.
- Best substitution: Substitute pasta with cooked quinoa or couscous for a gluten-free version.
- Make-ahead: Make ahead and store in the fridge for up to 3 days. The flavors meld and improve over time.
- Scaling: Easily double or triple the recipe for larger crowds.
- Troubleshooting: If salad is too dry, add more olive oil and vinegar. If too wet, add more pasta or let it sit to absorb excess dressing.
Want to level up this recipe?
Stainless Steel Salad Bowl — Keeps salad fresh and makes tossing easy. → Check price on Amazon
Greek Pasta Salad with Feta: The Ultimate Mediterranean Summer Recipe
Ingredients
Main Ingredients
- 1 lb (450g) pasta (like rotini or penne)
- 1 pint (300g) cherry or grape tomatoes, halved
- 1 cucumber, diced
- 1 red bell pepper, diced
- 1 small red onion, finely chopped
- 1 cup (150g) crumbled feta cheese
Seasonings
- 1/2 cup (120ml) olive oil
- 1/4 cup (60ml) red wine vinegar
- 1 tbsp Dijon mustard
- 1 clove garlic, minced
- 1 tsp dried oregano
- Salt and pepper, to taste
Optional Toppings
- Chopped fresh parsley
- Sliced Kalamata olives
- Crumbled bacon or cooked chicken
- Crushed red pepper flakes
Instructions
- Cook pasta: Cook pasta according to package instructions until al dente. Drain and rinse under cold water.
- Prepare veggies: Halve tomatoes, dice cucumber and bell pepper, and finely chop red onion.
- Make dressing: Whisk together olive oil, vinegar, mustard, garlic, oregano, salt, and pepper.
- Combine: In a large bowl, combine pasta, veggies, feta, and dressing. Toss to coat.
- Chill and serve: Chill for at least 30 minutes before serving. Top with optional toppings.
Notes
- Chef tip: Use a good-quality feta for the best flavor.
- Best substitution: Substitute pasta with cooked quinoa or couscous for a gluten-free version.
- Make-ahead: Make ahead and store in the fridge for up to 3 days. The flavors meld and improve over time.
- Scaling: Easily double or triple the recipe for larger crowds.
- Troubleshooting: If salad is too dry, add more olive oil and vinegar. If too wet, add more pasta or let it sit to absorb excess dressing.
Storage
- Fridge: Store in an airtight container in the fridge for up to 3 days.
- Freezer: Not recommended for this recipe.
- Oven reheat: Not applicable.
- Microwave reheat: Not applicable.
- Make ahead: Can be made 1 day ahead.
Nutrition Per Serving
- Calories: 450
- Protein: 12g
- Fat: 25g
- Carbs: 45g
- Fiber: 3g
- Sugar: 5g
- Sodium: 600mg
- Cholesterol: 25mg
- Sat. Fat: 6g
Nutritional values are estimates only. Actual values may vary by brand and portion size.
Greek Pasta Salad with Feta: The Ultimate Mediterranean Summer Recipe FAQs
Yes, make ahead and store in the fridge for up to 3 days. The flavors meld and improve over time.
If salad is too dry, add more olive oil and vinegar. If too wet, add more pasta or let it sit to absorb excess dressing.
Not recommended. The pasta and veggies will become soggy upon thawing.
No, this recipe is best made in a large bowl and doesn't require an air fryer.
Grilled chicken, shrimp, or crumbled bacon work well.
A Warm Final Note
I can’t wait for you to try Greek Pasta Salad with Feta: The Ultimate Mediterranean Summer Recipe and see how effortlessly it comes together. When you make it, pop back here and leave a rating or share how it turned out — I love hearing from you!
