This Greek pasta salad brings big flavor with simple ingredients you probably already have. It’s loaded with juicy tomatoes, crisp cucumber, tangy feta, and plenty of briny olives, all tossed in a zesty lemon-oregano dressing. It’s quick to make, holds up well, and tastes even better after a short chill.

Serve it for lunch, pack it for picnics, or bring it to a potluck and watch it disappear. If you love fresh Mediterranean flavors, this one will become a regular in your rotation. For another bright Greek-inspired idea, check out this soothing Avgolemono Greek Lemon Chicken Soup.

Greek Pasta Salad With Olives - Fresh, Bright, And Perfect For Any Table

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Prep Time 20 minutes mins

Cook Time 10 minutes mins

Total Time 30 minutes mins

Servings: 6 servings

Ingredients Method

Ingredients

  

• 12 ounces short pasta (rotini, bow ties, or penne)
• 1 1/2 cups cherry tomatoes, halved
• 1 medium cucumber, diced (English or Persian preferred)
• 1 small red onion, thinly sliced
• 1 red bell pepper, diced
• 3/4 cup Kalamata olives, pitted and halved
• 1/2 cup pitted green olives (optional), halved
• 6 ounces feta cheese, crumbled
• 1/4 cup fresh parsley, chopped
• 2 tablespoons fresh dill, chopped (optional but lovely)
• 1/3 cup extra-virgin olive oil
• 3 tablespoons red wine vinegar
• 1 tablespoon fresh lemon juice + 1 teaspoon zest
• 1 teaspoon Dijon mustard
• 1 garlic clove, finely grated or minced
• 1 teaspoon dried oregano (or 2 teaspoons fresh, minced)
• 3/4 teaspoon kosher salt, plus more to taste
• 1/2 teaspoon black pepper

Method

 

1. Cook the pasta: Boil in well-salted water until just al dente.Drain and rinse briefly under cool water to stop cooking and remove excess starch.
2. Make the dressing: In a jar, shake together olive oil, red wine vinegar, lemon juice and zest, Dijon, garlic, oregano, salt, and pepper until emulsified.
3. Prep the vegetables: Halve tomatoes, dice cucumber and bell pepper, slice red onion, and chop herbs. Halve the olives.
4. Toss it all: In a large bowl, combine pasta, tomatoes, cucumber, onion, bell pepper, olives, parsley, and dill. Pour over dressing and toss well.
5. Add feta last: Gently fold in feta so it stays chunky and doesn’t smear.
6. Chill and adjust: Refrigerate 20–30 minutes, then taste and add a pinch more salt, pepper, or lemon if needed.

Why This Recipe Works

• Balanced flavors: Salty olives and feta meet fresh veggies and a lemony dressing, so every bite tastes lively, not heavy.
• Great texture: Al dente pasta, crunchy cucumber, and creamy feta create satisfying contrast.
• Meal-prep friendly: The salad stays tasty for days, making it perfect for make-ahead lunches.
• Simple pantry dressing: Olive oil, red wine vinegar, and lemon do the heavy lifting without fuss.

If you enjoy easy noodle dishes, you might also like this fast, flavor-packed Easy Mongolian Ground Beef Noodles Recipe for busy nights.

Ingredients

• 12 ounces short pasta (rotini, bow ties, or penne)
• 1 1/2 cups cherry tomatoes, halved
• 1 medium cucumber, diced (English or Persian preferred)
• 1 small red onion, thinly sliced
• 1 red bell pepper, diced
• 3/4 cup Kalamata olives, pitted and halved
• 1/2 cup pitted green olives (optional), halved
• 6 ounces feta cheese, crumbled
• 1/4 cup fresh parsley, chopped
• 2 tablespoons fresh dill, chopped (optional but lovely)

Dressing:

• 1/3 cup extra-virgin olive oil
• 3 tablespoons red wine vinegar
• 1 tablespoon fresh lemon juice + 1 teaspoon zest
• 1 teaspoon Dijon mustard
• 1 garlic clove, finely grated or minced
• 1 teaspoon dried oregano (or 2 teaspoons fresh, minced)
• 3/4 teaspoon kosher salt, plus more to taste
• 1/2 teaspoon black pepper

Step-by-Step Instructions

1. Cook the pasta: Boil in well-salted water until just al dente.

   Drain and rinse briefly under cool water to stop cooking and remove excess starch.

2. Make the dressing: In a jar, shake together olive oil, red wine vinegar, lemon juice and zest, Dijon, garlic, oregano, salt, and pepper until emulsified.
3. Prep the vegetables: Halve tomatoes, dice cucumber and bell pepper, slice red onion, and chop herbs. Halve the olives.
4. Toss it all: In a large bowl, combine pasta, tomatoes, cucumber, onion, bell pepper, olives, parsley, and dill. Pour over dressing and toss well.
5. Add feta last: Gently fold in feta so it stays chunky and doesn’t smear.
6. Chill and adjust: Refrigerate 20–30 minutes, then taste and add a pinch more salt, pepper, or lemon if needed.

Storage Instructions

• Refrigerate: Store in an airtight container for 3–4 days.
• Refresh before serving: Add a splash of olive oil, a squeeze of lemon, and a pinch of salt to wake up the flavors.
• Keep feta separate: For longer storage, keep feta in a small container and fold in just before serving.

Benefits of This Recipe

• Fast and flexible: Ready in about 30 minutes and easy to scale up for a crowd.
• Nutrient-rich: Veggies, heart-healthy olive oil, and fiber from pasta make it satisfying and balanced.
• Make-ahead hero: Flavors meld beautifully after a short rest.

Pitfalls to Watch Out For

• Overcooked pasta: It turns mushy after chilling.

  Cook to firm al dente.

• Underseasoning: Cold dishes need more punch. Taste after chilling and adjust acid and salt.
• Watery salad: Use firm tomatoes and seed the cucumber if it’s very watery.

Recipe Variations

• Protein boost: Add grilled chicken, chickpeas, or tuna.
• Vegan version: Skip feta or use a plant-based alternative; add capers for extra brine.
• Herb swap: Use mint or basil instead of dill for a different vibe.
• Whole-grain twist: Try whole-wheat pasta or high-protein pasta to keep you fuller longer. For another simple pasta idea with big flavor, see Garlic Butter Spaghetti With Herbs.
• Olive-forward: Mix varieties—Kalamata, Castelvetrano, and Niçoise—for layered briny notes.
• Creamy touch: Add a spoonful of Greek yogurt to the dressing for a tangy, creamy finish.

  Craving something cozy and creamy? Try Creamy Alfredo Pasta With Ricotta Cheese.

FAQ

Can I make this a day ahead?

Yes. In fact, it tastes better after the flavors marry.

Stir in a bit more olive oil and lemon before serving.

What pasta shape works best?

Short cuts with ridges like rotini, fusilli, or penne hold dressing and mix-ins well.

Can I use bottled dressing?

You can, but homemade takes 2 minutes and tastes fresher. The lemon and oregano really shine.

How do I mellow a sharp red onion?

Soak slices in cold water for 10 minutes, then drain and pat dry. It softens the bite.

Is there a gluten-free option?

Use your favorite gluten-free pasta and rinse it well after cooking to prevent sticking.

In Conclusion

This Greek Pasta Salad with Olives delivers bright flavor, satisfying texture, and easy prep—everything you want in a reliable side or light main.

It’s perfect for picnics, potlucks, and busy weekdays. Round out your menu with a crisp, simple soup like this cozy Egg Lemon Greek Chicken Soup, or end on a citrusy sweet note with classic Key Lime Pie Florida Style. Want something creamy and elegant after your salad?

Try this luscious Pistachio Tiramisu. And if you prefer a fruity finish, this bright Lemon Blueberry Cake is always a hit.