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Greek Pasta Salad

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
Cook Time 10 minutes
Chill Time 1 hour
Total Time 1 hour 25 minutes
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