Greek pasta salad
- Preparation 20 min
- Refrigeration 30 min
- Servings 4
- Freezing I do not suggest
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🥗 Greek Pasta Salad: Colorful, fresh, and perfect for summer (or honestly, anytime)
If you’re looking for a Greek pasta salad recipe that’s as bold in flavor as it is in color, this is it. Packed with fresh ingredients and tossed in a creamy homemade Greek pasta salad sauce, this salad is a guaranteed hit at summer BBQs, buffets, or even weekday lunches. It checks all the boxes: easy to make, full of texture, protein-packed, and seriously delicious.
In this version, I’m tossing together al dente rotini (but feel free to swap in orzo for a more classic Greek pasta salad orzo twist), red kidney beans for a protein boost, grape tomatoes, crunchy cucumber, Kalamata olives, diced feta, and a bit of garlic for that extra kick. It’s all tied together with a creamy yet tangy dressing made with mayo, olive oil, red wine vinegar, dried oregano, and a handful of fresh parsley. This salad slaps.
More than just a side dish, this Greek pasta salad can easily turn into a full meal—just add grilled chicken, chickpeas, or even tuna. It keeps beautifully in the fridge and gets even better after a few hours. Perfect for summer meal prep (but we won’t say it out loud).
Bottom line: if you like your food simple, fresh, and loaded with flavor, this Greek pasta salad recipe is about to be your new go-to. Get ready to impress. 😎
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🧊 Chill before serving
Let the salad rest in the fridge for at least 30 minutes before serving. It gives the flavors time to blend and makes everything taste even better.
🍝 Cook your pasta al dente
Don’t overcook the rotini — it will keep absorbing the dressing as it sits. Al dente keeps it firm and perfect in texture.
🧄 Tame the raw garlic and onion
If you want a milder bite, soak the red onion and garlic in a splash of vinegar for 5–10 minutes before adding them to the salad.
🥄 Adjust the creaminess
Add more or less mayo depending on how creamy you like it. For a lighter twist, swap in some Greek yogurt or half-and-half with the mayo.
🌿 Add freshness
A big handful of fresh parsley gives the salad a clean, herbaceous lift. You could also toss in fresh dill or basil for a twist.
🧺 Storage
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Fridge: Keeps well for 3 to 4 days in an airtight container.
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Freezer: Not recommended — the texture of the tomatoes, cucumbers, and dressing won’t hold up.
💡 Variations to Try
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Make it a full meal: Add grilled chicken, tuna, hard-boiled eggs, or chickpeas.
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Switch up the pasta: Try orzo, penne, or farfalle for a different look and bite.
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Change the flavor: Use tzatziki or a lemony vinaigrette instead of mayo for a Mediterranean spin.
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Boost the veggies: Toss in bell peppers, zucchini ribbons, or spinach for extra crunch and color.
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Add a kick: Sprinkle in red pepper flakes or drizzle with chili oil if you like a little heat.
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Greek pasta salad
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410 g cooked rotini, al dente, rinsed under cold water and well drained
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540 ml canned red kidney beans, rinsed and drained
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200 g feta cheese, cut into small cubes
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1 pint (283 g) grape tomatoes, halved
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375 ml pitted Kalamata olives, halved
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1 English cucumber, diced
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½ cup red onion, very thinly sliced
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2 garlic cloves, finely minced
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⅓ cup mayonnaise (or more, to taste)
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A splash of red wine vinegar
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1 tbsp dried oregano
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A drizzle of olive oil
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Salt and freshly ground black pepper, to taste
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A small handful of chopped fresh parsley
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Preparation
- In a large bowl, combine all the ingredients, then season with salt and pepper. Adjust the mayo or seasoning to taste.
- Refrigerate for at least 30 minutes before serving to allow the flavors to meld.
Traditional Greek salad includes tomatoes, cucumbers, red onions, Kalamata olives, feta, and oregano—no lettuce or legumes. Mediterranean salad, on the other hand, is more flexible and varied: it may include grilled vegetables, grains, legumes, or different types of cheese.
Yes! Crumbled fresh goat cheese, bocconcini, or even homemade marinated cheese are all great alternatives.
Absolutely. You can replace it with a pinch of garlic powder or leave it out altogether. For a milder flavor, soak the chopped garlic in a little vinegar for a few minutes before adding it to the salad.
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