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Greek Pasta Salad with Feta and Fresh Vegetables

Greek Pasta Salad

A refreshing, colorful pasta salad packed with Mediterranean flavors—cucumbers, tomatoes, olives, feta, and herbs tossed in a tangy lemon‑oregano dressing. Perfect for picnics, BBQs, or light lunches.
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Prep Time 15 minutes
Cook Time 10 minutes
Chill Time 30 minutes
Total Time 25 minutes
Servings: 6 side‑dish servings
Course: Salad, Side Dish
Cuisine: Greek, Mediterranean
Calories: 260
Ingredients Equipment Method Notes

Ingredients
  

Base
  • 12 oz short pasta rotini, penne, or fusilli
  • 1 cup cucumber diced
  • 1½ cups cherry tomatoes halved
  • 1/2 cup Kalamata olives pitted, halved
  • 1/2 cup red bell pepper diced
  • 1/2 cup red onion thinly sliced
  • 1/2 cup feta cheese crumbled
Dressing
  • 1/4 cup olive oil
  • 3 tbsp red wine vinegar
  • 1 tbsp fresh lemon juice
  • 1 tsp dried oregano
  • 1/2 tsp garlic powder
  • 1/4 tsp salt or to taste
  • 1/4 tsp black pepper
Herbs (optional)
  • 2 tbsp fresh parsley chopped
  • 1 tbsp fresh mint or dill chopped

Equipment

  • Large pot
  • Strainer
  • Mixing bowl
  • Whisk or fork

Method
 

  1. Cook pasta according to package directions until al dente. Drain, rinse under cold water, and let drain thoroughly.
  2. In a large bowl, combine cooked pasta, cucumber, tomatoes, olives, bell pepper, red onion, and feta.
  3. In a small bowl, whisk olive oil, vinegar, lemon juice, oregano, garlic powder, salt, and pepper.
  4. Pour dressing over salad ingredients and toss gently to combine.
  5. Stir in optional fresh herbs, taste and adjust seasoning as needed.
  6. Cover and chill for at least 30 minutes to let flavors meld.
  7. Serve chilled or at cool room temperature. Store leftovers refrigerated up to 3 days.

Notes

Make-ahead tip: Prepare pasta and dressing ahead; toss with vegetables and cheese just before serving to keep textures fresh. Variations: add chickpeas for protein, artichoke hearts, capers, or swap feta for vegan cheese. For gluten-free, use GF pasta.