Greek Pasta Salad with Feta

Greek pasta salad is my top pick for summer potlucks or easy make-ahead lunches when I want something crisp and satisfying. This version is vibrant with fresh vegetables and tossed with a punchy herby dressing that infuses every bite. It is a colorful crowd-pleaser and always the first dish to disappear at gatherings.

The first time I made this salad for a family picnic, everyone raved about how the flavors kept getting better as it chilled. Now I double the batch because my friends always ask for leftovers.

Ingredients

• Corkscrew pasta: choose a sturdy shape like rotini that holds up to dressing and soaks up flavor
• Cherry tomatoes: fresh and sweet divide them in half so their juice mixes into the salad
• Red bell pepper: adds sweetness and crunch look for firm and shiny skin
• Green bell pepper: for a slight bitterness and extra color choose ones without wrinkling
• Red onion: thinly sliced for sharp bite select onions that are heavy and without bruises
• English cucumber: quartered and thinly sliced for refreshing crunch you want firm cucumbers with no soft spots
• Greek marinated olives or kalamata olives: briny richness they should be glossy and plump
• Crumbled feta cheese: creamy saltiness buy fresh feta and crumble it yourself for best texture
• Fresh parsley: herby pop chop just before adding for brightness
• Italian dressing mix: blends herbs and spices for ease check that the packet is dry not clumpy
• Red wine vinegar: provides tang opt for a good-quality brand with a deep color
• Granulated sugar: balances acidity and rounds out flavor use the smallest amount needed for your taste
• Extra virgin olive oil: smooth body and mouthfeel choose a bottle with a faint fruity aroma
• Black pepper: for mild heat grind it fresh for best flavor

Step-by-Step Instructions

Cook the Pasta:

Boil pasta in a large pot of salted water until al dente soft but still slightly firm this prevents mushiness Drain immediately and let cool to room temperature

Prep the Vegetables:

Slice cherry tomatoes in half Remove seeds and dice both peppers Slice the onion very thinly Quarter and slice cucumber for even pieces

Mix the Salad:

Add drained pasta to a large mixing bowl Top with all prepped vegetables chopped parsley olives and most of the feta cheese Save some feta to sprinkle on top later

Make the Dressing:

Put dry dressing mix sugar and vinegar in a jar with a tight lid Shake vigorously until mostly dissolved Add olive oil and shake again until the mixture looks creamy and blended with no visible separation

Combine and Toss:

Pour the dressing over the pasta and veggies Use a big rubber spatula to gently fold everything together until coated Add remaining feta and a bit of parsley for garnish

Chill the Salad:

Cover the bowl tightly and refrigerate for at least four hours This melds the flavors and keeps the veggies crisp Serve straight from the fridge or let it sit for ten minutes to take the chill off

Save

Storage Tips

Keep Greek pasta salad in an airtight container in the fridge It will last up to four days The flavors develop more after the first day Stir before serving to redistribute dressing If the pasta has soaked up too much dressing add a drizzle of olive oil to refresh before eating

Ingredient Substitutions

You can use any short pasta shape that holds sauce like penne or bowties If feta is not your favorite try goat cheese or mozzarella balls Replace the Italian dressing packet with homemade Greek vinaigrette using oregano garlic and lemon juice Artichoke hearts give a lovely tang and work well for even more Mediterranean flair

Serving Suggestions

This salad pairs beautifully with grilled chicken fish or simple roasted vegetables I often serve it alongside pita bread and hummus for a picnic spread It makes a great main dish for vegetarians and is equally delicious stuffed in a wrap for lunch

Cultural and Historical Context

While not authentically Greek this salad is inspired by the bold colors and flavors of Mediterranean cuisine Italian dressing is sometimes used for convenience but you can swap in a classic Greek vinaigrette The generous use of vegetables herbs and cheese reflects the fresh produce and vibrant tastes of Southern European food traditions

Frequently Asked Questions About Recipes

→ Can I use a different pasta shape?

Absolutely! Penne, rotini, bowtie, or even elbow macaroni work well and absorb the dressing nicely.

→ Are there substitutes for feta cheese?

Yes, you can use crumbled goat cheese or leave out the cheese for a dairy-free version with plenty of flavor.

→ How can I add extra crunch?

Try adding artichoke hearts, diced celery, or pepperoncini for extra texture and zing.

→ Is store-bought Greek dressing suitable?

Store-bought Greek or Italian dressing is a great shortcut, but homemade versions let the flavors shine.

→ How long should the salad chill before serving?

Chill for at least 4 hours. This resting time allows the ingredients to absorb the dressing and meld flavors.

→ What herbs can I use besides parsley?

Fresh oregano or chives are excellent alternatives and add a lovely Mediterranean flair.