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A close-up of a vibrant Greek pasta salad with fusilli, feta cheese, tomatoes, olives, and red onion in a glass bowl.

Classic Greek Pasta Salad with Lemon-Herb Vinaigrette

This vibrant Greek pasta salad is bursting with fresh Mediterranean flavors, featuring tender pasta, crisp vegetables, salty feta, and Kalamata olives, all tossed in a zesty lemon-herb vinaigrette. It's perfect as a side dish, light lunch, or potluck contribution.
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Prep Time 20 minutes
Cook Time 12 minutes
Total Time 32 minutes
Servings: 8 servings
Course: Lunch, Salad, Side Dish
Cuisine: Greek, Mediterranean
Calories: 450
Ingredients Equipment Method Notes

Ingredients
  

For the Greek Pasta Salad
  • 12 oz Rotini or Farfalle Pasta or other short pasta shape
  • 1 large Cucumber peeled (optional) and diced
  • 1 pint Cherry Tomatoes halved
  • 1/2 cup Red Onion thinly sliced or finely diced
  • 1/2 cup Kalamata Olives pitted and halved
  • 4 oz Feta Cheese crumbled
  • 1/4 cup Fresh Parsley chopped, for garnish (optional)
For the Lemon-Herb Vinaigrette
  • 1/2 cup Extra Virgin Olive Oil
  • 1/4 cup Fresh Lemon Juice from about 1-2 lemons
  • 2 cloves Garlic minced
  • 1 tsp Dried Oregano
  • 1/2 tsp Salt or to taste
  • 1/4 tsp Black Pepper freshly ground
  • 1 tsp Dijon Mustard optional, helps emulsify

Equipment

  • Large Pot
  • Colander
  • Large Mixing Bowl
  • Small Mixing Bowl
  • Whisk
  • Measuring cups and spoons

Method
 

Prepare the Pasta
  1. Cook the rotini or farfalle pasta according to package directions in a large pot of salted boiling water until al dente. This usually takes 10-12 minutes. Drain the pasta thoroughly using a colander, then rinse with cold water to stop cooking and prevent sticking. Set aside to cool completely.
Prepare Vegetables and Dressing
  1. While the pasta cooks and cools, prepare your vegetables. Dice the cucumber, halve the cherry tomatoes, thinly slice or finely dice the red onion, and pit and halve the Kalamata olives.
  2. In a small mixing bowl, whisk together the extra virgin olive oil, fresh lemon juice, minced garlic, dried oregano, salt, black pepper, and Dijon mustard (if using) until well combined and slightly emulsified.
Assemble the Salad
  1. In a large mixing bowl, combine the cooled pasta, diced cucumber, halved cherry tomatoes, sliced red onion, and halved Kalamata olives.
  2. Pour the prepared lemon-herb vinaigrette over the pasta and vegetable mixture. Toss gently to ensure all ingredients are evenly coated with the dressing.
  3. Add the crumbled feta cheese to the bowl. Gently toss once more, being careful not to break up the feta too much.
Chill and Serve
  1. For best flavor, cover the Greek pasta salad and refrigerate for at least 30 minutes, or up to several hours, to allow the flavors to meld. Garnish with fresh chopped parsley just before serving, if desired.

Notes

For an extra kick, add a pinch of red pepper flakes to the dressing. You can also add grilled chicken or chickpeas to make it a more substantial meal. This salad is great for meal prep and typically tastes even better the next day!