Irresistible Greek Pasta Salad Recipe for 8 Hungry Guests

Nothing screams summer cookout to me quite like a big bowl of my Greek Pasta Salad chilling in the fridge, just waiting to be devoured. I swear, this dish has saved me at more potlucks than I can count—it’s always the first thing to disappear! The combination of tangy feta, briny Kalamata olives, and crisp cucumbers tossed with pasta in that garlicky oregano dressing? Absolute magic.

I first fell in love with this Mediterranean flavor bomb at my neighbor’s backyard barbecue years ago. One bite of that chilled pasta salad loaded with fresh veggies and I was hooked. Now it’s my go-to for everything from family reunions to lazy weeknight dinners when I want something refreshing. The best part? It gets even better as it sits, so you can make it ahead and actually enjoy your own party!

Why You’ll Love This Greek Pasta Salad

This isn’t just another pasta salad—it’s your new summer obsession waiting to happen! Here’s why:

• Refreshing crunch: Crisp cucumbers and juicy tomatoes give every bite that perfect summer freshness
• Effortless prep: No cooking required beyond boiling pasta – just chop, whisk, and toss!
• Crowd-pleaser magic: The tangy feta-olive combo disappears fast at every potluck I bring it to
• Customizable: Swap in whatever veggies you have – bell peppers or artichokes work great too
• Make-ahead dream: Actually tastes better after so you so you’re not scrambling last-minute

Trust me, once you try this version, you’ll never go back to those bland mayo-drenched pasta salads again!

Ingredients for Greek Pasta Salad

Here’s everything you’ll need to make my favorite summer salad – and yes, every ingredient matters! I’ve learned through trial and error that the quality of these simple components makes all the difference.

• 8 oz pasta (penne or rotini work best – they hold the dressing perfectly)
• 1 cup cherry tomatoes, halved (the sweeter, the better!)
• 1 cucumber, diced (I leave the peel on for extra crunch)
• 1/2 red onion, thinly sliced (soak in cold water for 5 minutes if you want milder flavor)
• 1/2 cup Kalamata olives, pitted and sliced (don’t skimp – these are the flavor bombs!)
• 1/2 cup feta cheese, crumbled (buy the block and crumble it yourself – so much better)
• 1/4 cup fresh parsley, chopped (trust me, dried just won’t cut it here)

The dressing is where the magic happens:

• 1/4 cup olive oil (use the good stuff – you’ll taste the difference)
• 2 tbsp red wine vinegar (this tang is essential)
• 1 tsp dried oregano (rub between your fingers to wake up the flavor)
• 1/2 tsp salt & 1/4 tsp black pepper (adjust to your taste)

How to Make Greek Pasta Salad

Okay, let’s get to the fun part – making this gorgeous salad! I’ve learned a few tricks over the years that take this from good to “can I get the recipe?” amazing. Follow these simple steps and you’ll have the perfect Greek pasta salad every single time.

Step: Cook: Cook and Cool the Pasta

First things first – cook your pasta al dente (that means with a little bite) according to the package but set but set your timer for 1 minute less than suggested. Nobody wants mushy pasta in their salad! As soon as it’s done, drain it and immediately rinse under cold water to stop the cooking. I like to give it a good shake in the colander to get rid of excess water – soggy pasta is the enemy here.

Step 2: Chop the Vegetables and Cheese

While the pasta cools, prep your veggies. Cut everything into similar bite-sized pieces so you get all the flavors in each forkful. For the feta, I crumble it with my fingers – it gives nicer texture than pre-crumbled cheese. Pro tip: if raw onion is too strong for you, soak those thin slices in ice water for 5 minutes to mellow them out.

Step 3: Whisk the Dressing

Here’s where the magic happens! In a small bowl, whisk together the olive oil and red wine vinegar until they’re fully combined – you’ll see it turn slightly creamy. Then stir in the oregano, salt, and pepper. I always rub the dried oregano between my palms first to release its oils – makes a huge difference in flavor!

Step 4: Combine and Toss

Now for the grand finale! In a big bowl, gently mix the cooled pasta with all your chopped goodies. Pour the dressing over everything and toss lightly – I use two big spoons to keep from breaking up the feta too much. Let it chill for at least 30 minutes before serving (if you can wait that long!) so all those Mediterranean flavors can get to know each other.

Tips for the Best Greek Pasta Salad

After making this salad more times than I can count, I’ve picked up some game-changing tricks! Always use fresh herbs – dried parsley just doesn’t give that bright pop. Taste adjust the adjust the salt after mixing – feta and olives add saltiness, so go easy at first. The real secret? Let it sit for at least 30 minutes (if you can resist!) so all those gorgeous Mediterranean flavors can mingle and deepen.

Oh! And don’t skip rinsing the pasta in cold water – it stops the cooking and prevents that gummy texture. Trust me, these little touches make all the difference between good and “oh my gosh, give me the recipe!” amazing.

Variations for Greek Pasta Salad

One of my favorite things about this salad is how easily you can mix it up! Feeling fancy? Toss in some marinated artichoke hearts or roasted red peppers. Need protein? Grilled chicken or shrimp turn it into a full meal. Avocado adds creamy richness (just add it right before serving). And for my vegetarian friends – chickpeas are a fantastic addition! The possibilities are endless, so have it your it your own.

Serving and Storing Greek Pasta Salad

This salad truly shines when served ice-cold straight from the fridge – I always keep mine chilling until the very last minute! For parties, I’ll transfer it to a pretty bowl and sprinkle extra feta and parsley on top for that “wow” factor. Leftovers? They’ll keep beautifully in an airtight container for up to 2 days (if they last that long in your house!). The flavors actually get better overnight as everything marinates together. Just give it a quick stir before serving again – you might need to drizzle a tiny bit of fresh olive oil to wake up the flavors.

Greek Pasta Salad FAQs

Nutritional Information

Now, I’m no nutritionist, but I do know that this Greek pasta salad is packed with fresh, wholesome ingredients that make me feel good about serving it. The olive oil gives you those healthy fats, the veggies load you up with vitamins, and the whole dish comes together in a balanced way that won’t leave you feeling weighed down.

That said, nutritional values can vary based on the specific brands and amounts of ingredients you use – especially with things like feta cheese and olives where salt content differs. The numbers I’ve seen floating around estimate about 280 calories per generous serving, but honestly? When something tastes this fresh and delicious, I don’t stress too much about counting!

Just remember – this is home cooking, not lab science. Enjoy it in good health and company!</ company!

Share Your Greek Pasta Salad Experience

I’d love to hear how your Greek pasta salad turns out! Did you add any fun twists? Snap a photo and tag me – nothing makes me happier than seeing your kitchen creations. Leave a comment below with your thoughts or questions, and don’t forget to rate the recipe if you loved it as much as I do!

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