Dinner

Greek Pasta Salad Recipe

Name: Greek Pasta Salad Recipe
Prep time: 15 min
Cook time: 10 min
Total time: 25 min
Cuisine: Greek
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; 1 can (15 oz) chickpeas, drained and rinsed (optional); 8 ounces short pasta (casarecce, fusilli, penne, or orzo); 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 or dill, chopped

BySimon Carel October 28, 2025October 28, 2025

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Introduction

Greek Pasta Salad is a vibrant and refreshing dish perfect for warm days or as a flavorful side. Packed with fresh vegetables, tangy feta, and a zesty lemon dressing, it brings the bright flavors of the Mediterranean to your table.

A white plate is filled with a colorful pasta salad consisting of three main visible layers: the bottom layer is short, pale yellow pasta sticks slightly coated in dressing; the middle layer contains light beige chickpeas interspersed throughout; the top layer is a mix of bright green chopped celery and cucumber, dark green herbs, small red cherry tomato halves, and dark brown olives. The ingredients are mixed evenly and lightly coated in a thin dressing that gives a slight shine. The entire dish is sprinkled with black pepper. The plate sits on a white marbled surface with a soft natural light. Photo taken with an iphone --ar 4:5 --v 7

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 and let them marinate while you prepare the rest of the salad.
Step 2: Cook the pasta in salted boiling water until al dente according to package instructions. 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 chickpeas and dressing. Crumble in the feta cheese.
Step 4: Add the cooled pasta to the bowl and toss everything together until well combined. Chill the salad for at least 30 minutes before serving to enhance the flavors.

Tips & Variations

For extra protein, add grilled chicken or shrimp.
Swap parsley for fresh dill for a different herbaceous note.
If you prefer a creamier dressing, stir in a spoonful of Greek yogurt.
Use whole wheat or gluten-free pasta to suit dietary needs.
The salad is even better after resting in the fridge for a few hours, allowing flavors to meld.

Storage

Store the pasta salad in an airtight container in the refrigerator for up to 3 days. The salad may absorb dressing and become softer over time; if needed, refresh with a splash of olive oil or lemon juice before serving. It is best enjoyed cold or at room temperature.