This Greek pasta salad is fresh, flavorful, and packed with all the Mediterranean favorites. Tossed in a tangy homemade dressing, it’s perfect for make-ahead meals or a crowd-pleasing side.
The Best Greek Pasta Salad
Pasta salad is one of those things I like to have in the fridge, especially when I want something easy to grab for lunch or dinner. This Greek pasta salad checks all the boxes – it’s hearty enough to keep me full, loaded with chickpeas, feta, and olives, and holds up well for days. The homemade dressing ties everything together, soaking into the pasta and making the flavors even better over time.
It’s a great option for meal prep because it doesn’t get soggy, and the ingredients stay fresh and flavorful. The pasta holds onto the dressing, the cucumbers stay crisp, and the feta adds just the right amount of saltiness. I also like that it works as a side dish or a light meal on its own, depending on what I need.
Once the pasta is cooked and cooled, everything just gets tossed together and chilled. The dressing does all the work, and there’s nothing left to do when it’s time to eat. Whether it’s packed up for lunches or served alongside something off the grill, it’s always a solid choice.
Why I Love This Recipe
- It’s great for meal prep and tastes even better after sitting in the fridge.
- The dressing soaks into the pasta, so every bite is full of flavor.
- It works as a side or a light meal, making it super versatile.
Ingredients
Here’s what goes into this Greek pasta salad and how each ingredient plays its part:
- Extra virgin olive oil – The base of the dressing, giving it richness and helping coat everything evenly.
- Red wine vinegar – Adds a tangy kick to balance the olive oil and brighten the flavors.
- Fresh lemon juice – A touch of fresh acidity to keep the dressing vibrant.
- Granulated sugar – Just enough to round out the acidity without making it sweet.
- Dried parsley – Adds a mild, herby flavor that blends well with the other seasonings.
- Dried oregano leaves – A must-have for that classic Greek-inspired taste.
- Finely minced fresh garlic – Brings a bold, aromatic bite to the dressing.
- Table salt – Enhances all the flavors without overpowering.
- Coarse ground black pepper – Adds a little sharpness and warmth.
- Orecchiette pasta – The perfect shape for catching all the dressing and mix-ins.
- Chickpeas – Adds a hearty, creamy texture and soaks up the dressing well.
- English cucumbers – Crisp and refreshing, without any pesky seeds.
- Grape tomatoes – Juicy and slightly sweet, sliced to spread the flavor throughout.
- Red onion – Brings a sharp bite and a pop of color.
- Feta cheese – Cubed straight from a block for the best texture and creamy, salty flavor.
- Kalamata olives – Briny and bold, giving the salad its signature Mediterranean touch.
- Artichoke hearts – Marinated for extra flavor and chopped if they’re too big.
- Fresh oregano leaves – A final garnish for a pop of fresh, herby flavor.
How to Make Greek Pasta Salad
Find the complete recipe with measurements in the recipe card at the bottom of the post.
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Step One: Mix Up the Dressing
Add all the dressing ingredients to a quart-size mason jar and give it a good shake until everything’s combined. Let it sit for at least two hours so the flavors come together. You can also make it ahead and keep it in the fridge for up to two days. -
Step Two: Cook and Cool the Pasta
Boil the pasta in salted water following the package directions. Drain it well, then rinse under cold water to cool it down and keep the shells from sticking together. -
Step Three: Toss Everything Together
Once the pasta is cool, move it to a large bowl and toss it with the dressing until it’s fully coated. Add the chickpeas, cucumbers, tomatoes, red onion, feta cheese, olives, artichoke hearts, and oregano leaves. Give everything a good toss so the flavors mix evenly. -
Step Four: Chill and Serve
Cover the bowl with plastic wrap and refrigerate for at least four hours or up to 24 hours if you’re making it ahead. When it’s time to serve, top it off with a few fresh oregano leaves for a little extra flavor.
Recipe Tips
Here’s how to get the best flavor and texture out of this Greek pasta salad:
- Let the dressing sit for at least two hours so the flavors come together.
- Rinse the pasta under cold water to cool it down and keep it from sticking.
- Use block feta instead of pre-crumbled for better texture and flavor.
- Give it time to chill – four hours is ideal, but overnight is even better.
- Toss it again before serving to make sure everything is evenly coated.
- If you prefer a dressing without sugar, use my Greek salad dressing recipe instead.
Leftovers and Storage
This pasta salad holds up well in the fridge, making it great for leftovers. Here’s how to store it:
- Keep it in an airtight container in the fridge for up to 4 days.
- Give it a good toss before serving since the dressing settles at the bottom.
- If it seems a little dry, add a small splash of olive oil or lemon juice to freshen it up.
- Not freezer-friendly – pasta and fresh veggies don’t hold up well after thawing.
Frequently Asked Questions
- Can I use a different pasta shape?
Yes, but choose one that holds dressing well, like rotini, bowtie, or penne. - Do I have to rinse the pasta?
Yes, rinsing cools it down quickly and prevents it from sticking together. - Can I use fresh oregano instead of dried in the dressing?
Dried oregano works best in the dressing, but fresh is great for garnish. - What if I don’t like olives?
You can leave them out or swap them for something else, like roasted red peppers. - Can I add protein to make it a full meal?
Yes. Grilled chicken, shrimp, or even canned tuna work well.
More Pasta Salad Recipes
If you love a good pasta salad, here are more recipes to mix up your routine:
- Italian Pasta Salad
- Sweet Potato Pasta Salad
- Pepperoni Pasta Salad
- Bacon Ranch Tortellini Salad
- Rainbow Macaroni Salad
- Chicken Pesto Pasta Salad
- Horseradish Macaroni Salad
- Chicken Ranch Pasta Salad
- Deviled Egg Pasta Salad
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Greek Pasta Salad
Equipment
- measuring cups and spoons To measure out the dressing ingredients accurately.
- mixing bowls Where everything gets tossed together and coated with the dressing.
- mason Jar For shaking up the dressing until it’s fully combined.
- Knife For chopping the cucumbers, tomatoes, red onion, and feta.
- Cutting board For prepping the cucumbers, tomatoes, red onion, and feta.
- large pot To cook the pasta in salted water.
- Colander For draining and rinsing the pasta to cool it down.
Ingredients
Dressing:
- 1 cup extra virgin olive oil
- 2/3 cup red wine vinegar
- 1/8 cup fresh lemon juice
- 2 tbsps. granulated sugar
- 2 tsps. dried parsley
- 2 tsps. dried oregano leaves
- 2 cloves finely minced garlic
- 1 tsp. table salt
- 1 tsp. coarsely ground black pepper
Salad:
- 24 oz. dry orecchiette pasta
- 1 (14.5 oz.) can chickpeas drained and rinsed
- 3 cups chopped English cucumbers (these are seedless cucumbers)
- 30 (approx.) grape tomatoes halved lengthwise
- 1/3 cup finely chopped red onion
- 7 oz. block of feta cheese cubed
- 9 oz. jar kalamata olives drained
- 1-1/4 cups artichoke hearts marinated in oil halved and quartered
- 2 tbsps. fresh oregano leaves
Instructions
- For the dressing, add all ingredients to a quart-size mason jar and shake until fully combined. Let it sit for at least two hours so the flavors meld. It can also be made up to two days in advance and stored in the refrigerator.1 cup extra virgin olive oil, 2/3 cup red wine vinegar, 1/8 cup fresh lemon juice, 2 tbsps. granulated sugar, 2 tsps. dried parsley, 2 tsps. dried oregano leaves, 2 cloves finely minced garlic, 1 tsp. table salt, 1 tsp. coarsely ground black pepper
- Cook the pasta in salted water according to package directions. Drain and rinse well, making sure it’s completely cooled and the shells aren’t sticking together.24 oz. dry orecchiette pasta
- Once the pasta has cooled, transfer it to a large bowl and toss it with the dressing until fully combined. Add the chickpeas, cucumbers, tomatoes, red onion, feta cheese, olives, artichoke hearts, and oregano leaves. Toss everything together until evenly mixed.1 (14.5 oz.) can chickpeas, 3 cups chopped English cucumbers, 30 (approx.) grape tomatoes, 1/3 cup finely chopped red onion, 7 oz. block of feta cheese, 9 oz. jar kalamata olives, 1-1/4 cups artichoke hearts marinated in oil
- Cover the bowl with plastic wrap and refrigerate for at least four hours or up to 24 hours. Garnish with fresh oregano leaves before serving.2 tbsps. fresh oregano leaves
Video
Notes
Nutrition
Have you tried this recipe? Share your experience in the comments below and let me know how it turned out.
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Claudia says
I can’t WAIT to try this!!!
Cathy says
You will love it.
Joyce says
I too had an encounter with “Greek Salad” that changed my view of Kalamata olives and Feta! About 30 years ago someone dropped off a “Greek Salad” to a reception I was hostessing. I don’t know about the rest of the room, but I loved it. I had the forethought to get the recipe before the donor left. Mine calls for tri-color corkscrew pasta mixed with regular shells. It also called for a package of “Giant Food” brand garlic-herb dressing.” All was well until one day I could no longer find the package dressing. I recently started looking for an oil and vinegar based “Greek” dressing, but have not been satisfied with what I found. This looks delicious!! I am going to make it tomorrow!! I also love the addition of artichoke hearts and the beans; makes it much healthier!! (not that i choose healthy over tasty any time.) THANK YOU, Cathy, for posting this recipe!
Cathy says
I hope this fits the bill!
Kristin says
This has my boyfriend written all over it. He loves pasta and loves Greek salads! Plus, he’s on a new heart healthy diet so this fits the bill. We will be trying it soon!
Cathy says
Enjoy it.
Susan says
Loved how fresh and flavorful this was! The mix of feta, olives, and chickpeas gave it great texture, and it worked as both a side and a meal on its own.”
Emily Wilson says
This Greek pasta salad was a hit! The dressing soaked into the pasta perfectly, and the flavors just got better the longer it sat. Definitely making this again!
Stephanie @ The Glamorous Gourmet says
I looooove Greek salad but have never made it with pasta! Thanks for sharing this delicious recipe – Cheers:)
Anna @ Crunchy Creamy Sweet says
My oldest loves to make pasta salad! It’s so easy and they fill it up with veggies. Loving this Greek version!
Des @ Life's Ambrosia says
I am loving this salad Cathy! I’ve always been a fan of Greek salads and kalamata olives. I love adding them to my bruschetta too 🙂
Ashley says
This looks AMAZING! I’m adding it to my menu this week! I think I’ll add some grilled chicken breasts, too. <3
Donna says
OPA……what a great Greek salad….a little ouzo an it would be complete!!!
Lydia L. says
Mmmm, I would love a big cold plate of it right now ! I make a salad much like this quite often , especially in the summer. I add bell peppers , usually green and red or orange, celery and green beans to. I also make it with couscous instead of pasta sometimes just for a bit of change. It is delicious either way . .I will have to try it with the artichoke hearts, I have never had them. Thank you so much . Can’t wait to check out some of the other recipes on here !!
Kara Kiernan says
Sorry for dumb question but where in grocery store are the artichoke hearts I’ve never had them and can’t recall ever seeing them at grocery store! What aisle would it be in and is it canned?
Cathy says
In the condiment aisle with olives, pickled peppers…that kind of stuff.
Ashley says
In my local stores, they’re with the canned mushrooms, pimentos, etc. 🙂
Judith Gamm says
I MADE THIS GREEK SALAD AS AN APPETIZER FOR A NEW YEARS EVE PARTY AND IT WAS THE HIT OF THE NIGHT
I WILL BE MAKING THIS OFTEN
THANK YOU SOOOOOOOO MUCH FOR POSTING THIS RECIPE
Judith Gamm says
I used splenda for the dressing
sugar is the secret to cut the vinegar
it worked for me
I also cut in zucchini & squash
anything could be added to this
just a great recipe
Cathy Cathey says
This sounds delightful! I love everything in it. I think I will add some chopped rotisserie chicken to it; then it’s dinner.
Cyndi Shannon says
I just made this and it was amazing! It does make ALOT, so you can always cut the recipe in half. I brought about half of it to work and put it out at lunch time and it disappeared so fast. Will definitely make this again and again!
Joanne says
Can you omit the sugar?
Cathy says
You can, it’s there to provide balance so you’ll have to taste and decide.
Judith Gamm says
I used splenda
sugar is the secret to cut the vinegar
it worked for me
Lisa says
it looks delicious and i want to make it asap. I am not a huge fan of the garbanzo bean and not sure what the kids would think but for some reason fresh corn looks like it would be good? Have you ever tried with corn or can you recommend substituting something else for the garbanzo bean? I may add some to try it but would love an idea of another substitution. JUST in case
Susan says
It looks like a recipe that you can pretty much doctor up as long as you use that delicious sounding dressing.
Lauren Yung says
I am wanting to make this for my batch meals this week! How many days will this stay good? (Only the 24 like the recipe says?) Thanks for an awesome recipe!
Cathy says
It keeps great for several days.
Anita C says
I’m putting this together and just wanted to double check..does it really take 2 -12 oz boxes of pasta? Seems like a LOT of pasta but if that’s correct then that’s what I’ll toss in!
Cathy says
yes.
judy says
i used only one box of pasta
Mairead says
That’s a lot of dressing. Dies everyone use all of it?
Brenda says
I only used half of it. I’ll see if it needs more after sitting in the refrigerator for 4 hours. I can use any leftover dressing for our garden salad. It is delicious, that’s for sure!!
Dida says
Allow me to share this with my friends and family. Its delicious.
Arthur says
This looks Stunning! I’m adding it to my menu this week!
Donna Reale says
As to the amount of pasta, you have to remember that the orecchiette she used are a heavy pasta so they have less volume than say a box of rotini of the same weight.
Jessica says
Have you at any point attempted with corn or would you be able to prescribe substituting something unique for the garbanzo bean? I may add some to attempt it yet would love a thought of another substitution. In the event that something goes wrong…
Cathy says
Corn could work, but the salad will lose a lot of its flavor.
Terry says
My family loves this salad. Easy to make and last several days in refrigerator.
Leona Maxwell says
Made this salad, was delicious, will be making again….Thanks
Cathy says
Glad you loved it.
Diane says
I would use Romano or any similar bean instead of the garbanzo beans