The Bowl That Tastes Like a Summer Vacation

I made this for the first time after coming back from a trip where I ate Greek salad every single day and desperately needed to bring that bright, salty, sun-soaked flavor back into my everyday kitchen. Tossing those same classic Greek ingredients with rotini and a simple lemon oregano dressing created one of the most refreshing easy pasta salad recipes I have ever had the pleasure of eating cold straight from the fridge at midnight. If you have been looking for easy pasta salad recipes cold simple enough to prep in 20 minutes but vibrant enough to make every lunch feel like a genuine occasion, this Greek version is absolutely the one.

Fresh, Bright, and Impossible to Stop Eating

This sits at the top of my list of lunch ideas for work because it gets better every single day it spends in the refrigerator, making it the most rewarding meal prep pasta salad you can possibly make on a Sunday evening. The combination of salty feta, briny olives, crisp cucumber, and tangy lemon dressing creates a flavor profile that is clean, bold, and deeply satisfying all at once. One of the most naturally healthy and complete easy pasta salad recipes in existence.

What You Will Need

• 400g rotini or penne pasta
• 200g feta cheese, crumbled
• 1 cup cherry tomatoes, halved
• 1 large cucumber, diced
• 1 cup kalamata olives, pitted and halved
• 1 cup roasted red peppers, sliced
• 1 small red onion, thinly sliced
• 80ml extra virgin olive oil
• 3 tablespoons fresh lemon juice
• 1 teaspoon lemon zest
• 1 teaspoon dried oregano
• Salt and freshly cracked black pepper to taste
• Fresh parsley or mint, chopped for garnish

Greek Pasta Salad

---

• Author: danyrecipes
• Total Time: 25 minutes
• Yield: 6 servings
• Diet: Vegetarian

Print Recipe

Description

Greek pasta salad mixes tender pasta with crisp vegetables, feta cheese, and olives in a bright red wine vinaigrette.

---

Ingredients

8 oz rotini or penne pasta

1 English cucumber, diced

1 cup cherry tomatoes, halved

1 red bell pepper, diced

1/2 red onion, thinly sliced

1/2 cup kalamata or black olives, sliced

1/2 cup feta cheese, crumbled

1/4 cup extra-virgin olive oil

1/4 cup red wine vinegar

1 tbsp lemon juice

2 garlic cloves, minced

1 tsp dried oregano

Salt, to taste

Black pepper, to taste

Cook Mode Prevent your screen from going dark

---

Instructions

1. Cook the pasta in salted boiling water until al dente.

2. Drain the pasta and rinse under cold water until fully cooled.

3. Whisk together olive oil, red wine vinegar, lemon juice, garlic, oregano, salt, and black pepper in a small bowl or jar.

4. Place the cooled pasta, cucumber, tomatoes, bell pepper, red onion, olives, and feta in a large bowl.

5. Pour the dressing over the salad and toss until everything is evenly coated.

6. Chill the salad for 20 to 30 minutes, then serve.

Notes

Serve cold.

Store covered in the refrigerator for up to 3 days.

Add more feta or olives before serving if you want a stronger Greek flavor.

• Prep Time: 15 minutes
• Cook Time: 10 minutes
• Method: Boiled
• Cuisine: Greek

Nutrition

• Serving Size: 1 cup
• Calories: 320
• Sugar: 4g
• Sodium: 540mg
• Fat: 20g
• Saturated Fat: 5g
• Unsaturated Fat: 13g
• Trans Fat: 0g
• Carbohydrates: 28g
• Fiber: 3g
• Protein: 8g
• Cholesterol: 20mg

From Pot to Bowl in Simple Steps

1. Bring a large pot of generously salted water to a full rolling boil.
2. Cook the rotini according to package instructions until perfectly al dente.
3. Drain and rinse immediately under cold running water until completely cooled.
4. Shake off excess water and transfer to a large mixing bowl.
5. Add the cherry tomatoes, cucumber, kalamata olives, roasted red peppers, and red onion to the bowl.
6. Whisk together the olive oil, lemon juice, lemon zest, dried oregano, salt, and pepper in a small bowl until combined.
7. Pour the dressing over the pasta and vegetables and toss thoroughly to coat everything evenly.
8. Add the crumbled feta on top and fold gently so it stays in beautiful chunky pieces throughout.
9. Taste and adjust salt, lemon, and oregano to your exact preference.
10. Cover and refrigerate for at least 45 minutes before serving to let all the flavors fully develop.
11. Toss gently once more right before plating and finish with fresh parsley or mint on top.

Delicious Ways to Make It Your Own

• Add grilled chicken strips or chickpeas on top for extra protein and a more filling standalone lunch idea for work
• Toss in a handful of baby spinach or arugula right before serving for a fresh peppery green element
• Add artichoke hearts and sun-dried tomatoes for a deeper, more layered Mediterranean character
• Swap rotini for orzo for a more traditional Greek-inspired texture that feels lighter and more delicate
• Finish with a drizzle of good extra virgin olive oil and a pinch of chili flakes right before serving for extra richness
• Add pepperoncini peppers for a gentle tangy heat that plays beautifully against the salty feta and briny olives

Pro Tips for a Perfect Greek Pasta Salad

• Soak the sliced red onion in cold water for 10 minutes before adding it to the salad to remove the sharp raw bite while keeping all of its beautiful color and mild sweetness
• Add the feta last and fold rather than toss so it stays in satisfying chunky crumbles rather than breaking down into a fine salty powder throughout the salad
• Dress the pasta while it is still slightly warm because warm rotini absorbs the lemon olive oil dressing far more deeply and evenly than completely cold pasta ever will
• Use whole kalamata olives and halve them yourself rather than buying pre-sliced since freshly cut olives have significantly more flavor and a better texture in the finished salad
• Make the dressing with fresh lemon juice rather than bottled because the brightness and aromatic quality of fresh citrus is what makes this stand apart from other easy pasta salad recipes
• Always keep a small amount of extra dressing set aside to refresh the salad right before serving since the pasta absorbs a considerable amount of moisture during refrigeration

Your Quick Questions Answered

Can I make this a full day ahead?
Yes, and it genuinely tastes better the next day once the lemon oregano dressing has fully soaked into every piece. Add extra olive oil and a squeeze of lemon before serving to freshen it up beautifully.

How long does it keep in the refrigerator?
Stored in an airtight container it keeps well for up to four days, making it one of the most practical easy pasta salad recipes for weekly meal prep and daily lunch ideas for work.

Can I use a different cheese instead of feta?
Fresh mozzarella pearls work well for a milder, creamier result, but feta is strongly recommended since its salty, tangy character is what gives this pasta salad its authentic Greek identity and bold flavor.

How do I make the dressing more flavorful?
Add a small clove of grated garlic, a teaspoon of Dijon mustard, and a pinch of sugar to the basic lemon olive oil base. These three small additions round out the dressing into something noticeably more complex and cohesive.

Is this one of the healthier pasta salad options?
Absolutely. With heart-healthy olive oil, fresh vegetables, protein-rich feta, and no processed dressings or heavy mayonnaise, this is one of the most nutritionally wholesome cold pasta salad recipes you can make and eat regularly.

A Cold Bowl That Brings the Mediterranean to Your Table

Greek Pasta Salad is the kind of recipe that makes ordinary weekday lunches feel like something genuinely worth looking forward to, delivering bold Mediterranean flavor in every single forkful without asking very much of you in return. Keep a batch in your refrigerator at all times and you will always have one of the most satisfying and vibrant lunch ideas for work ready and waiting whenever you need it most.

Nagi’s Big Easy Pasta Salad

Budget-Friendly Rotini Pasta Salad

Salami & Mozzarella Pasta Salad