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Greek Pasta Salad

Greek pasta salad with classic Mediterranean toppings (cucumber, tomato, Kalamata olives, and feta) tossed in a bright lemon-oregano dressing. Chilled for at least 2 hours so the pasta fully absorbs the flavors for a tangy, refreshing side.
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Prep Time 20 minutes
Cook Time 10 minutes
chilling 2 hours
Total Time 2 hours 30 minutes
Servings: 10 servings
Course: Side Dish
Cuisine: Greek
Ingredients Equipment Method Notes

Ingredients
  

Pasta base
  • 1 lb penne or rotini pasta Use the shape you like; whole wheat works too.
  • 2 cup cherry tomatoes, halved
  • 1 large cucumber, diced
  • 1 cup Kalamata olives, pitted and halved
  • 0.5 cup red onion, thinly sliced
  • 8 oz feta cheese, crumbled Reserve some for topping before serving.
Lemon-oregano dressing
  • 0.25 cup olive oil
  • 3 tbsp lemon juice
  • 2 tbsp red wine vinegar
  • 2 clove garlic, minced
  • 1 tbsp fresh oregano (or 1 teaspoon dried) Fresh is ideal; dried is fine.
  • Salt and pepper to taste

Equipment

  • 1 sheet pan

Method
 

Cook and prep
  1. Cook penne or rotini pasta according to package directions, then drain and rinse with cold water.
  2. Halve cherry tomatoes, dice the cucumber, thinly slice the red onion, pit and halve Kalamata olives, and crumble the feta.
Make the dressing
  1. Whisk olive oil, lemon juice, red wine vinegar, garlic, oregano, salt, and pepper until the dressing looks evenly combined and fragrant.
Assemble and chill
  1. Combine pasta, cherry tomatoes, cucumber, Kalamata olives, red onion, and most of the feta in a large bowl.
  2. Pour the lemon-oregano dressing over the salad and toss gently until everything is coated.
  3. Refrigerate the Greek pasta salad for at least 2 hours to let the flavors meld.
  4. Top with the remaining feta before serving.

Notes

Pro tip: Rinsing the pasta in cold water stops cooking and helps the dressing cling without turning gummy. Refrigerate in a covered container up to 4 days; the texture is best within 2–3 days. Freezing isn’t recommended because cucumbers and feta can soften after thawing. For a lighter option, use part-skim feta and reduce the olive oil to 2 tbsp while keeping the lemon juice and vinegar the same.