Fancy fresh, bold Mediterranean flavors mixed in with cute-as-a-bowtie farfalle pasta? Then you need to try this Greek Pasta Salad—feta, olives, lemon, and red-wine vinegar make this the perfect side for summer!
When I think of Greece, I don’t think of the birthplace of democracy. I don’t think of the great thinkers, nor do I think of the Olympics or the Parthenon (the one in Athens, not Nashville). I think of FOOD! That’s because Greek cuisine is known for its devotion to olive oil, lemon juice, olives, feta cheese, wheat, and wine! They are items that feature in a Mediterranean diet, which, if you look at a map, makes sense! (No, geography was never my forte.)
It was important, then, that I include all the hits when I composed my Greek Pasta Salad. They’re all here, as well as other ingredients I’m sure you’ll enjoy—red onions, cherry tomatoes, shallots, capers, and more. They all come together to make a salad that could only be more Greek if it were made in the shadow of Athena Parthenos herself!
Whether as a light lunch or the side to a souvlaki or moussaka, this salad will satisfy. It’s healthy and easy to put together. The dressing is light and full of flavor. I prefer it to other, heavier dressings like ranch or mayo-based ones. As summer approaches, I’m already making plans to bring this to BBQs and picnics, knowing that, in a world of Caesar salads, my Greek pasta salad will shine!
Mistakes to avoid with your pasta
This recipe is easy to make, but there is always room for mistakes to be made. And, as this is a pasta salad, you want to ensure you get the pasta right most of all. First, cook it al dente. It needs to be firm enough to withstand the vinaigrette and not turn to mush. While cooking it, add salt for flavor. This is your chance to make your pasta more attractive to your palate; don’t waste it. If you want something more exotic than salt, add seasoning. Last, choose the right noodle shape. A short one that can hold the dressing will do nicely. I’ve chosen farfalle but you can use penne, fusilli, orecchiette, or whichever you prefer.
Ingredients
- 8 oz. farfalle (bowtie) pasta
- 1/2 English cucumber, chopped
- 1 green bell pepper, chopped
- 10 oz. cherry tomatoes, halved
- 1 to 2 shallots, chopped (or 1/3 to 1/2 cup chopped red onion)
- 1 cup chopped fresh parsley
- 2 tbsp capers, drained and rinsed
- 1/2 cup pitted Kalamata olives
- 1/3 cup feta cheese, crumbled
- 1 lemon, zested and juiced
- 1 tbsp red wine vinegar
- 2 garlic cloves, minced
- 1 tsp dried oregano
- kosher salt, to taste
- black pepper, to taste
- extra virgin olive oil
How to Make Greek Pasta Salad
Step 1: Boil the pasta in salted water as per package instructions until al dente, about 8 minutes. Drain and let cool slightly.
Step 2: In a large bowl, whisk together lemon juice and zest, red wine vinegar, minced garlic, oregano, and a pinch of salt and pepper. Gradually add about 1/4 cup olive oil, whisking continuously.
Step 3: Add the cooked pasta, cucumber, bell pepper, cherry tomatoes, shallots, parsley, capers, and olives to the dressing. Toss until well coated. Gently fold in the feta cheese.
Step 4: Cover the salad and refrigerate to let flavors blend, at least 30 minutes, or up to 24 hours. Toss again before serving. Enjoy chilled or at room temperature.
FAQs & Tips
You can make this salad ahead of time. I suggest letting the vegetables and other non-pasta ingredients chill out in the fridge in a small amount of the dressing to let them absorb its flavor without turning to mush. About 30 minutes before you serve the salad, add the pasta and the rest of the dressing and stir. You can store the leftover salad in an airtight container for up to 4 days, though the texture may have been compromised by the time you get around to eating it again.
The Greek vinaigrette we make in this recipe is the traditional choice, but it’s by no means the only one. You can try something similar by making a Lemon Herb dressing by combining fresh lemon juice, olive oil, minced garlic, chopped fresh herbs like parsley, dill, and mint, salt, and pepper. Or if you like something creamy, mix Greek yogurt with olive oil, lemon juice, minced garlic, dried dill, salt, and pepper.
For protein, turn to grilled chicken strips, cooked shrimp, or chickpeas, for a vegetarian option. Add some more crunch with toasted pine nuts, slivered almonds, or pumpkin seeds. Like your cheese? Keep the feta company with cubed or shredded mozzarella, Parmesan, or goat cheese. As for vegetables, add some or all of roasted red peppers, artichoke hearts, diced red onion, sliced green olives, marinated sun-dried tomatoes, or roasted eggplant. For more of a ‘salad’ feel, toss in fresh spinach leaves, arugula, or chopped romaine lettuce.
Serving Suggestions
Greek pasta salad is one of my family’s favorites! I love to serve it with baked chicken breasts or baked lemon chicken. The lemon flavor complements the oregano and parsley in the salad. Grilled chicken drumsticks is another great choice. As you can tell, I’m a big fan of matching this Greek salad with chicken, but it’s also great on its own to bring to a potluck.
If you want to have a fully-Greek inspired dinner, then I highly recommend pairing your Greek pasta salad with my oven-baked Greek chicken thighs. Tomatoes, feta, oregano: so many overlapping ingredients. I like to add some tzatziki sauce to my chicken for a more authentic and tasty dinner.
Of course, you can’t go wrong with some spanakopita, a savory spinach pie, on the side. It’s one of my all-time favorite appetizers, and I guarantee is a perfect addition to your Greek pasta salad. As they say in Greece, ‘Opa!’
Greek Pasta Salad
Ingredients
- 8 oz. farfalle bowtie pasta
- 1/2 English cucumber chopped
- 1 green bell pepper chopped
- 10 oz. cherry tomatoes halved
- 1 to 2 shallots chopped (or 1/3 to 1/2 cup chopped red onion)
- 1 cup chopped fresh parsley
- 2 tbsp capers drained and rinsed
- 1/2 cup pitted Kalamata olives
- 1/3 cup feta cheese crumbled
- 1 lemon zested and juiced
- 1 tbsp red wine vinegar
- 2 garlic cloves minced
- 1 tsp dried oregano
- Kosher salt to taste
- Black pepper to taste
- Extra virgin olive oil
Instructions
- Boil the pasta in salted water as per package instructions until al dente, about 8 minutes. Drain and let cool slightly.
- In a large bowl, whisk together lemon juice and zest, red wine vinegar, minced garlic, oregano, and a pinch of salt and pepper. Gradually add about 1/4 cup olive oil, whisking continuously.
- Add the cooked pasta, cucumber, bell pepper, cherry tomatoes, shallots, parsley, capers, and olives to the dressing. Toss until well coated. Gently fold in the feta cheese.
- Cover the salad and refrigerate to let flavors blend, at least 30 minutes, or up to 24 hours. Toss again before serving. Enjoy chilled or at room temperature.
