Greek Pasta Salad Recipe
Introduction
Greek Pasta Salad is a vibrant and refreshing dish perfect for warm days or as a flavorful side. Combining tangy feta, crisp vegetables, and a zesty lemon dressing, it’s a crowd-pleaser that’s quick to prepare and easy to customize.
Ingredients
- ¼ cup extra virgin olive oil
- 3 tablespoons lemon juice
- 1 teaspoon lemon zest
- 1 teaspoon Dijon mustard
- 1 teaspoon honey
- 1 teaspoon dried oregano
- ¾ teaspoon salt
- 2 twists black pepper
- 8 ounces short pasta (casarecce, fusilli, penne, or orzo)
- 1 can (15 oz) chickpeas, drained and rinsed (optional)
- 1 small cucumber, diced
- 1½ cup cherry tomatoes, halved
- ½ green bell pepper, diced
- ½ cup kalamata olives, halved if large
- ½ small red onion, thinly sliced
- 1 cup feta, crumbled
- 3 tablespoons fresh parsley, chopped (or dill)
Instructions
- Step 1: Make the dressing by whisking together the olive oil, lemon juice, lemon zest, Dijon mustard, honey, dried oregano, salt, and black pepper in a large bowl. Add the chickpeas to the bowl and let them marinate while you prepare the rest.
- Step 2: Cook the pasta in salted boiling water until al dente. Drain and rinse under cold water to stop the cooking process and cool the pasta.
- Step 3: Chop the cucumber, cherry tomatoes, green bell pepper, kalamata olives, red onion, and parsley. Add all the vegetables and herbs to the bowl with the marinated chickpeas. Crumble in the feta cheese.
- Step 4: Toss the cooled pasta into the bowl and mix everything well to combine. Serve immediately or chill before serving for even better flavor.
Tips & Variations
- For extra protein, add grilled chicken or shrimp to make it a complete meal.
- Swap parsley for fresh dill for a different herbal note.
- Use capers instead of olives for a saltier bite.
- Make it vegan by omitting feta or using a plant-based cheese alternative.
Storage
Store leftover Greek pasta salad in an airtight container in the refrigerator for up to 3 days. The flavors deepen as it chills, but the salad is best enjoyed within this time for freshness. When ready to serve, you can eat it cold or bring it to room temperature. Avoid reheating as the pasta and vegetables are best served chilled or at room temp.
How to Serve
Serve this delicious recipe with your favorite sides.
FAQs
Can I make this salad ahead of time?
Yes, you can prepare the salad a few hours or even the day before. Just keep it refrigerated and toss again before serving. The flavors will blend nicely, but add fresh herbs right before serving for the best taste.
What pasta works best for this salad?
Short, sturdy pasta shapes like casarecce, fusilli, penne, or orzo are ideal as they hold the dressing well and mix easily with the vegetables and feta. Avoid delicate or thin pasta that might get mushy.
Print
Greek Pasta Salad Recipe
- Total Time: 25 minutes
- Yield: 4 servings 1x
- Diet: Vegetarian
Description
A refreshing and vibrant Greek Pasta Salad combining al dente short pasta, marinated chickpeas, crisp vegetables, tangy feta cheese, and a zesty lemon-oregano dressing. Perfect for a light lunch or a flavorful side dish.
Ingredients
Dressing & Base
- ¼ cup extra virgin olive oil
- 3 tablespoons lemon juice
- 1 teaspoon lemon zest
- 1 teaspoon Dijon mustard
- 1 teaspoon honey
- 1 teaspoon dried oregano
- ¾ teaspoon salt
- 2 twists black pepper
Pasta & Beans
- 8 ounces short pasta (casarecce, fusilli, penne, or orzo)
- 1 can (15 oz) chickpeas, drained and rinsed (or 1½ cups cooked chickpeas) – optional
Vegetables & Cheese
- 1 small cucumber, diced
- 1½ cups cherry tomatoes, halved
- ½ green bell pepper, diced
- ½ cup kalamata olives, halved if large
- ½ small red onion, thinly sliced
- 1 cup feta cheese, crumbled
- 3 tablespoons fresh parsley, chopped (or dill)
Instructions
- Make the Dressing: In a large bowl, whisk together the extra virgin olive oil, lemon juice, lemon zest, Dijon mustard, honey, dried oregano, salt, and black pepper. Add the drained and rinsed chickpeas to the dressing and allow them to marinate as you prep the rest of the salad ingredients.
- Cook the Pasta: Bring a pot of salted water to a boil and cook the short pasta until al dente according to package instructions. Drain the pasta and rinse under cold water to stop the cooking process and cool the pasta for the salad.
- Add Veggies and Feta: Chop the cucumber, halve the cherry tomatoes, dice the green bell pepper, halve the kalamata olives if they are large, and thinly slice the red onion. Add all the prepared vegetables and the chopped fresh parsley into the bowl with the marinated chickpeas and dressing. Then crumble in the feta cheese.
- Combine and Chill: Add the cooled pasta to the bowl and toss everything together until well combined. Chill if desired before serving to let flavors meld or serve immediately as a fresh and light salad.
Notes
- Use any short pasta shape you prefer such as penne, fusilli, or orzo.
- Rinsing the cooked pasta with cold water prevents it from sticking and helps cool it for the salad.
- Marinating the chickpeas in the dressing enhances flavor and texture.
- Feel free to substitute fresh dill for parsley for a different herbal note.
- This salad keeps well refrigerated for up to 2 days and can be enjoyed cold or at room temperature.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Category: Salad
- Method: Stovetop
- Cuisine: Greek
Keywords: Greek pasta salad, vegetarian pasta salad, chickpea salad, feta salad, summer salad, Mediterranean salad, easy pasta salad
