Greek Pasta Salad

Greek Pasta Salad

FAQ

Chef’s Tips

• Cool pasta quickly: Rinse under cold water to stop cooking and prevent over cooking.
• Arugula: If using, add it just before serving. This will prevent wilting and keep it crisp and fresh
• Mix textures: Toasted pine nuts, sunflower seeds, or croutons add a nice crunch.
• Add protein: Grilled chicken, shrimp, or chickpeas turn this salad into a full meal.

Greek Pasta Salad

Wife with the Knife

This Greek Pasta Salad is like summer in a bowl! Crunchy cucumbers, juicy cherry tomatoes, briny olives, peppery arugula, and creamy feta all tossed in a zingy red wine vinaigrette. Perfect for lunch boxes, picnics, or a quick weeknight side, it’s fresh, flavourful, and so easy you’ll want to make it every week.

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Prep Time 15 minutes mins

Cook Time 10 minutes mins

Chill Time 1 hour hr

Total Time 1 hour hr 25 minutes mins

Course Lunch, Salad, Sides

Cuisine Greek

Ingredients

  

Salad

• 12 oz short pasta rotini, fusilli, penne, or farfalle
• 1 cup cherry tomatoes halved
• 1 cucumber diced
• ½ red onion thinly sliced
• ½ green bell pepper chopped (optional)
• ½ cup Kalamata olives halved or sliced
• ¾ cup crumbled feta cheese
• 2 cups fresh arugula optional
• ¼ cup chopped fresh parsley

Dressing

• ⅓ cup extra virgin olive oil
• 2 tbsp red wine vinegar
• 1 tsp Dijon mustard
• 1 garlic clove minced
• 1 tsp dried oregano
• ½ tsp salt or to taste
• Freshly ground black pepper
• Juice of ½ lemon optional, for brightness

Instructions

 

• Cook pasta in well salted boiling water until al dente. Drain and rinse with cold water to cool.
• Combine olive oil, vinegar, Dijon, garlic, oregano, salt, pepper, and lemon juice whisk in a bowl or shake in a jar.
• Toss pasta with cherry tomatoes, cucumber, onion, bell pepper, olives, and dressing.
• Add feta, parsley, and arugula (if using). Toss gently to combine.

  *Arugula: Add it just before serving to prevent wilting and keep it crisp and fresh.
• Taste and adjust seasoning.
• Serve immediately, or refrigerate for 15–30 minutes for a deeper flavour.
• Enjoy!

Notes

• Chill time: For best flavour, refrigerate the salad for 1–2 hours before serving. If you’re short on time, it can be served immediately, but chilling helps the flavours meld.
• Extra Add-ins: Add a handful of chickpeas for protein or roasted red peppers for a smoky touch.
• Make it colourful: Mix in yellow or orange cherry tomatoes for a fun pop of colour.
• Keep it fresh: Add arugula last to keep it from wilting too much.
• Meal prep & leftovers: Store in an airtight container in the fridge for 2–3 days. For best texture, keep the arugula separate and toss it in just before serving. Give the salad a quick stir before eating to redistribute the dressing.

 

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Keyword Easy Lunch Recipe, Greek Pasta Salad, Greek recipes, Greek Salad, Mediteranean salad, Pasta Sald Recipe, Summer salad

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