Greek Pasta Salad Recipe

Introduction

This Greek Pasta Salad is a vibrant, refreshing dish perfect for warm days or as a flavorful side. Combining tangy lemon dressing, crisp vegetables, and creamy feta, it’s a simple yet satisfying recipe that’s 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

1. Step 1: Make the dressing by whisking together olive oil, lemon juice, lemon zest, Dijon mustard, honey, dried oregano, salt, and black pepper in a large bowl. Add the chickpeas to the dressing and let them marinate while you prepare the other ingredients.
2. Step 2: Cook the pasta in salted boiling water according to package instructions until al dente. Drain and rinse under cold water to stop the cooking process and cool the pasta.
3. Step 3: Chop the cucumber, cherry tomatoes, green bell pepper, kalamata olives, red onion, and fresh parsley. Add all the chopped vegetables and herbs to the bowl with the marinated chickpeas. Crumble in the feta cheese.
4. Step 4: Toss the cooled pasta into the bowl with the dressing, chickpeas, and vegetables. Mix well to combine all flavors before serving chilled or at room temperature.

Tips & Variations

• For extra protein, add grilled chicken or shrimp.
• Swap parsley for fresh dill or mint for a different herbal note.
• If you prefer a vegan version, omit the feta or use a plant-based alternative.
• Use freshly cooked chickpeas instead of canned for a creamier texture.
• Allow the salad to chill for 30 minutes to let flavors meld before serving.

Storage

Store the salad in an airtight container in the refrigerator for up to 3 days. The flavors will deepen over time, but the pasta may absorb the dressing and soften. Stir gently before serving. If needed, add a splash of olive oil or lemon juice when reheating to refresh the salad.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I make this salad ahead of time?

Yes, this salad actually tastes better if it sits for at least 30 minutes to allow the flavors to meld. It can be made up to a day in advance and stored in the refrigerator.

What pasta works best for this salad?

Short pasta shapes like casarecce, fusilli, penne, or orzo are ideal because they hold the dressing and mix well with the vegetables and chickpeas.

Greek Pasta Salad Recipe

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★★★★★

4.8 from 136 reviews

This Greek Pasta Salad is a vibrant, refreshing dish combining al dente short pasta with marinated chickpeas, fresh vegetables, tangy feta cheese, and a zesty lemon-oregano dressing. Perfect as a light lunch or a side dish, it offers Mediterranean flavors in a simple, easy-to-make recipe.

• Author: mia
• Prep Time: 15 minutes
• Cook Time: 10 minutes
• Total Time: 25 minutes
• Yield: 4 servings 1x
• Category: Salad
• Method: Boiling
• Cuisine: Greek, Mediterranean
• Diet: Vegetarian

Ingredients

Scale 1x2x3x

Dressing and Marinade

• 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

• 8 ounces short pasta (casarecce, fusilli, penne, or orzo)

Salad Ingredients

• 1 can (15 oz) chickpeas (drained and rinsed) or 1½ cups cooked chickpeas (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 cheese, crumbled
• 3 tablespoons fresh parsley, chopped (or dill)

Instructions

1. Make the Dressing: In a large bowl, whisk together 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, and 2 twists of black pepper. Add the drained and rinsed chickpeas to the dressing and let them marinate while you prepare the rest of the salad.
2. Cook the Pasta: Bring a large pot of salted water to a boil. Add 8 ounces of your choice of short pasta such as casarecce, fusilli, penne, or orzo. Cook until al dente according to package instructions. Drain the pasta and rinse under cold water to stop the cooking process and cool it down.
3. Add Veggies and Feta: Chop 1 small cucumber, halve 1½ cups of cherry tomatoes, dice ½ green bell pepper, halve ½ cup kalamata olives (if large), and thinly slice ½ small red onion. Add all these vegetables along with 3 tablespoons of chopped fresh parsley to the bowl with marinated chickpeas. Crumble 1 cup of feta cheese on top.
4. Combine and Chill: Toss the cooled pasta into the salad bowl with the dressing, chickpeas, vegetables, and feta cheese. Mix everything thoroughly to ensure the flavors are well combined. Chill the salad in the refrigerator for at least 30 minutes before serving to enhance the flavors.

Notes

• For a vegan option, omit the feta cheese or substitute with a plant-based alternative.
• To make the salad ahead, keep pasta and dressing separate until ready to serve for best texture.
• Add fresh dill instead of parsley for a slightly different herbal note.
• Use gluten-free pasta to make this salad gluten-free.
• The salad tastes best after chilling for at least 30 minutes but can be served immediately if needed.

Keywords: Greek pasta salad, Mediterranean pasta salad, feta pasta salad, chickpea pasta salad, easy pasta salad recipe, healthy summer salad