Greek pasta salad is an easy side dish to bring to a cookout or potluck, or to prep ahead for an easy weeknight dinner. Crisp tomatoes and salty feta cheese pairs perfectly with a creamy, herby Greek dressing.

I’ve always been drawn to Greek and Mediterranean flavors and these are ingredients we always have on hand in the fridge and pantry.

Quick Tips

Undercook the pasta just a little. This will keep it from getting mushy when you toss with the veggies and dressing
Serve with grilled chicken or steak for a complete meal
Get creative and add other Mediterranean-inspired vegetables like eggplant or zucchini

It’s wonderful how versatile Greek flavors are, and how by adding a protein like chicken or steak, you can have a complete meal in 30 minutes. As much as we love to experiment in the kitchen, keeping a few easy 30-minute meals in our rotation keep it simple and mindless when school nights get busy (Moms, I know you understand!).

What Veggies Go Into Greek Pasta Salad

The most common flavors in Mediterranean and Greek food are:

Tomatoes
Red Onion
Bell Peppers
Eggplant
Cucumbers
Olives

What’s fun about pasta salads is that you can add whatever vegetables you love the most. Change it up based on what you have readily available – hello! What a great way to reduce waste and be mindful about using the ingredients you already have in the fridge.

How to Make Greek Pasta Salad

Cook the pasta according to the packaging. Gluten-free pasta and chickpea pasta cook slightly different from traditional pasta, so ensuring you don’t overcook it is key. While the pasta cooks, chop the veggies. Combine everything into a mixing bowl and refrigerate for at least 1 hour before serving. Top with feta when serving and enjoy!