# Greek Pasta Salad > A bright, make-ahead cold pasta salad with classic Mediterranean flavors — juicy tomatoes, crisp cucumber, briny Kalamata olives and salty feta tossed in a lemon-oregano vinaigrette. Perfect for potlucks, meal prep, or a light summer side that keeps well in the fridge. Canonical URL: https://www.topshelf.recipes/recipes/greek-pasta-salad ## Author Jake Woods https://www.topshelf.recipes/chef/jake-woods Published: June 22, 2026 Last Updated: September 3, 2026 ## About This Recipe Bright, textural and unapologetically Mediterranean, this Greek Pasta Salad is built around contrasts: slippery, al dente pasta meets juicy halved cherry tomatoes, crisp English cucumber and the assertive pop of Kalamata olives and feta. The lemon-oregano vinaigrette keeps the whole salad feeling fresh rather than oily, letting citrus and vinegar brighten the vegetables while oregano and black pepper lend savory backbone. It’s the kind of salad that reads as both a light lunch and a satisfying potluck contribution — colorful, easy to serve at room temperature and visually inviting in a big bowl. What makes this version work is attention to balance and timing. Rinsing the pasta under cold water stops carryover cooking and prevents clumping, while chilling for at least 30 minutes allows the dressing to mellow and flavor to penetrate the pasta. I keep the feta chunky so you taste its creaminess in bites rather than a homogeneous salty mash, and I recommend pitting the olives and trimming cucumber seeds if they’re watery so the salad won’t dilute. It’s a flexible, forgiving recipe that rewards modest tweaks: swap herbs, add a protein, or fold in charred peppers for smoky complexity. ## Recipe Information - Prep Time: 20 minutes - Cook Time: 10 minutes - Total Time: 60 minutes - Servings: 3 - Difficulty: Easy - Category: Salads ## Ingredients ### Cook and cool the pasta - 12 oz Short pasta (penne, fusilli or rotini) - 1 tsp Kosher salt (for boiling and to taste) ### Prepare the vegetables - 2 cups Cherry tomatoes, halved - 1 cup English cucumber, diced (seeds removed if watery) - 1/2 cup Red onion, thinly sliced ### Make the lemon-oregano dressing - 1 batch Lemon-oregano dressing (olive oil, red wine vinegar, lemon juice, dried oregano) ### Toss salad and add cheese, olives, herbs - 3/4 cup Kalamata olives, pitted and halved - 1 cup Crumbled feta cheese - 1/3 cup Fresh flat-leaf parsley, chopped ## Instructions ### 1. Cook and cool the pasta Bring a large pot of water to a rolling boil and add the kosher salt. Add the pasta and cook until just al dente according to package instructions (about 8–10 minutes). Drain, rinse under cold water to stop cooking and cool the pasta, then drain thoroughly and transfer to a large mixing bowl. ### 2. Prepare the vegetables While the pasta cooks, halve the cherry tomatoes, dice the cucumber, and thinly slice the red onion. If the cucumber is very watery, scoop out seeds before dicing to prevent a soggy salad. Add all prepped vegetables to the bowl with the cooled pasta. ### 3. Make the lemon-oregano dressing In a small jar or bowl combine 1/3 cup extra-virgin olive oil, 2 tablespoons red wine vinegar, 1 tablespoon lemon juice, 1 teaspoon dried oregano and a few grinds of black pepper; whisk or shake until emulsified. Taste and adjust acidity or salt if needed — remember the feta and olives add salt later. ### 4. Toss salad and add cheese, olives, herbs Pour the dressing over the pasta and vegetables and gently toss to coat. Add the halved Kalamata olives, crumbled feta and chopped parsley; fold gently to combine so the feta breaks up but doesn’t turn mushy. Adjust seasoning with salt and pepper to taste. ### 5. Chill and serve Cover and chill for at least 30 minutes to let flavors meld (or up to 24 hours for meal prep). Before serving, give the salad a final toss and, if desired, finish with a drizzle of olive oil and extra parsley or crumbled feta. ## Nutrition Estimated nutrition per serving (about 4 cups): - Calories: 260 kcal - Protein: 9.2 g - Carbohydrates: 20.1 g - Fat: 16.5 g - Saturated Fat: 7.6 g - Trans Fat: 0 g - Fiber: 2.2 g - Sugar: 12.2 g - Added Sugars: 0 g - Cholesterol: 48 mg - Sodium: 1876 mg - Potassium: 271 mg - Calcium: 313 mg - Iron: 1.2 mg - Vitamin D: 0.2 mcg ## Tips ### Cook pasta al dente Follow the lower end of the package time so the pasta keeps a slight chew after chilling and doesn’t become gummy. ### Rinse to stop cooking Rinsing under cold water not only cools the pasta quickly but removes excess starch so the dressing clings without turning gluey. ### Reserve a little dressing Hold back a tablespoon of vinaigrette to add just before serving if the pasta absorbs too much and looks dry after chilling. ### Protect the feta texture Add most of the feta at the end and fold gently so you retain distinct chunks that provide creamy contrast to crunchy veggies. ### Adjust salt last Because olives and feta are already salty, taste the tossed salad after adding them before reaching for more kosher salt. ## Variations and Substitutions ### Add grilled chicken Toss in sliced grilled or rotisserie chicken for a protein-forward main; marinate the chicken briefly in lemon and oregano to echo the salad flavors. ### Make it vegan Swap the feta for cubed, firm tofu marinated in lemon and salt or use a store-bought vegan feta; reduce added salt in the dressing accordingly. ### Smoky roasted peppers Fold in roasted red peppers or charred halloumi for a smoky twist that pairs beautifully with the lemon-oregano vinaigrette. ### Grain swap: farro Replace part or all of the pasta with cooked farro or barley for a nutty texture and extra fiber; keep the same dressing ratios. ## Notes This Greek Pasta Salad shines when made a few hours ahead so the flavors meld — it’s reliably crowd-pleasing at picnics and great for grab-and-go lunches. Use good-quality olive oil and Kalamata olives for the most authentic Mediterranean bite. ### Storage and Make-Ahead Store leftovers in an airtight container in the refrigerator for up to 3–4 days; the salad will continue to absorb dressing and soften over time. If it seems dry after storing, toss with a splash of olive oil or reserved vinaigrette to revive texture before serving. Do not freeze, as the cucumber and tomatoes will become watery and limp when thawed. ### Serving Suggestions Serve this salad chilled or at cool room temperature alongside simply grilled fish, lemon-herb chicken or a slab of warm focaccia for contrast. For drinks, a crisp dry rosé or an effervescent mineral water with lemon complements the salad's citrus and brine notes. Garnish with extra chopped parsley and a few whole olives for a pretty bowl presentation. ## Frequently Asked Questions ### Can I use regular pasta shapes? Yes—penne, fusilli or rotini are ideal because they trap dressing and bits of olive/feta, but small shells or farfalle work equally well. ### Should I salt the pasta water? Yes; salt the boiling water generously so the pasta is seasoned from the inside out, but hold off on additional salt until you’ve added olives and feta and tasted the finished salad. ### Why rinse the pasta after cooking? Rinsing stops residual heat from softening the pasta further and washes away excess starch so the dressing coats rather than glues the pieces together. ### How can I prevent the salad from getting soggy? Remove cucumber seeds if watery, drain the pasta thoroughly, and avoid overdressing—add a bit more vinaigrette right before serving rather than all at once if planning to store it. ### Can I make this ahead for a picnic? Yes, make it up to 24 hours ahead and keep chilled; carry the salad in a cooler and give it a quick toss and fresh herbs just before serving to revive brightness. ## Related Recipes and Guides - [Korean Gochujang Coleslaw with Sesame and Quick Pickled Scallions](https://www.topshelf.recipes/recipes/korean-gochujang-coleslaw-sesame-pickled-scallions) - [Strawberry Spinach Salad](https://www.topshelf.recipes/recipes/strawberry-spinach-salad-with-homemade-poppy-seed-dressing) - [Campfire‑Smoked Potato Salad with Mustard‑Bacon Vinaigrette — A Labor Day Grilling Side for Steak](https://www.topshelf.recipes/recipes/campfire-smoked-potato-salad-mustard-bacon-vinaigrette) - [Honey Garlic Chicken Thigh Meal-Prep Bowls with Farro, Greens, and Tahini Drizzle](https://www.topshelf.recipes/recipes/honey-garlic-chicken-thigh-farro-bowls-tahini-drizzle) - [Mango Avocado Tilapia Salad Bowl with Lime Vinaigrette](https://www.topshelf.recipes/recipes/mango-avocado-tilapia-salad-bowl-lime-vinaigrette) - [Miso Glazed Salmon Bowl](https://www.topshelf.recipes/recipes/miso-glazed-salmon-bowl) - [Outdoor Food Safety 101](https://www.topshelf.recipes/articles/outdoor-food-safety-101) - [Gluten-Free Weeknight Grilling Plan](https://www.topshelf.recipes/articles/gluten-free-weeknight-grilling-plan) - [Low-Fat Grill Swaps for Big Flavor](https://www.topshelf.recipes/articles/low-fat-grill-swaps-big-flavor)