Skip the store-bought options and make a fresh, homemade Greek pasta salad that comes together quickly. Bright, colorful, and full of Mediterranean flavors, this salad features crisp vegetables, feta cheese, olives, artichokes, sun-dried tomatoes, and a tangy homemade Greek dressing that lifts every bite.
Greek Pasta Salad Recipe
This easy Greek pasta salad requires minimal prep and delivers bold, crowd-pleasing flavor. It’s an ideal side for cookouts, potlucks, or a light dinner—especially when served chilled so the dressing can meld with the pasta and vegetables.
The base is al dente pasta tossed with marinated artichokes, kalamata olives, sun-dried tomatoes, fresh tomatoes, red bell pepper, and crumbled feta. Add mini pepperoni or diced chicken for extra protein if desired. Finish with a homemade Greek-style dressing made from olive oil, red wine vinegar, herbs, garlic, and a touch of Dijon mustard for balance.
Greek Pasta Salad Shopping List
Gather your ingredients before you start. For exact amounts, see the recipe card below.
- Tri-colored bowtie (farfalle) pasta
- Marinated artichoke hearts
- Fresh tomatoes (grape or chopped roma)
- Sun-dried tomatoes
- Kalamata olives
- Feta cheese, crumbled
- Homemade Greek-style dressing (olive oil, red wine vinegar, oregano, garlic, salt, pepper, Dijon)
- Red bell pepper
- Mini pepperoni or diced cooked chicken (optional)
How to Make Greek Pasta Salad
Here is a concise overview of the process. Detailed quantities and timings are provided in the recipe card below.
- Cook the pasta. Boil in well-salted water until al dente, then drain and rinse under cold water to stop the cooking.
- Prepare the mix-ins. Chop vegetables and toss them with artichokes, olives, sun-dried tomatoes, feta, and your protein choice if using.
- Toss with dressing. Combine most of the dressing with the salad, reserving a bit to add just before serving so flavors stay bright.
- Chill. Cover and refrigerate for at least 4 hours so the flavors meld.
- Serve. Give a final toss with the reserved dressing immediately before serving to refresh the flavors.
Greek Pasta Salad FAQ
What vegetables work best?
Use fresh, colorful vegetables to make the salad appealing and flavorful. Tomatoes, broccoli florets, red bell pepper, and marinated artichoke hearts add texture and brightness. Fresh garden tomatoes or market-ripe tomatoes really stand out when available, but grape or cherry tomatoes are reliable year-round.
What cheese is best?
Feta is the classic choice for Greek salads—its salty, tangy creaminess pairs beautifully with olives, sun-dried tomatoes, and the dressing. If you prefer, you can omit the cheese or substitute a milder crumble such as ricotta salata or shaved parmesan, but feta provides the most authentic flavor profile.
What pasta shape works best?
There’s no strict rule—use what you like. Tri-colored bowtie (farfalle) looks attractive and holds dressing in its folds, but rotini, shells, or penne work equally well. Choose a shape that will capture bits of vegetables and dressing so every bite is flavorful.
How long will it keep in the fridge?
Storage depends on the ingredients used. In general, this pasta salad keeps well for about 3–5 days refrigerated. The best flavor and texture are usually within the first two days. Discard if any ingredient (like fresh tomatoes or cooked chicken) begins to look or smell off.
Serve this with
Greek pasta salad pairs well with grilled meats and other hearty mains. Try it alongside grilled pork chops, ribs, a grilled steak, or roasted chicken for a complete meal. It also makes a great potluck side or a light main when served with crusty bread.
Greek Pasta Salad
Fresh, colorful, and full of Mediterranean flavors, this Greek pasta salad is simple to prepare and perfect for gatherings. Make ahead and chill to let the flavors develop.
Ingredients
- 1 pound tri-colored bowtie pasta
- 1 ½ cups chopped marinated artichoke hearts
- 1 ½ cups chopped tomatoes
- ½ cup chopped sun-dried tomatoes
- ½ cup chopped kalamata olives
- 1 cup crumbled feta
- 2 cups Greek-style dressing (olive oil, red wine vinegar, oregano, garlic, Dijon)
- ½ cup diced red bell pepper
- 1 bag mini pepperoni or 4 cups diced cooked chicken (optional)
Instructions
- Boil pasta in well-salted water until al dente. Drain and rinse with cold water to cool.
- Toss pasta with artichokes, tomatoes, sun-dried tomatoes, olives, bell pepper, feta, and protein if using. Add most of the dressing, reserving about ½ cup.
- Cover and refrigerate for at least 4 hours so flavors meld.
- Before serving, toss with the reserved dressing and adjust salt and pepper to taste.
Nutrition Information
Yield: 8 | Serving Size: 1
Calories: 355 • Total Fat: 18g • Saturated Fat: 6g • Cholesterol: 80mg • Sodium: 532mg • Carbohydrates: 25g • Fiber: 3g • Sugar: 4g • Protein: 24g
Nutrition data provided here is an estimate.