What goes in a Greek pasta salad?

A traditional Greek Pasta Salad includes short pasta (like rotini or fusilli), cucumbers, cherry tomatoes, red onions, bell peppers, Kalamata olives, crumbled feta cheese, and a lemon olive oil dressing made with fresh herbs and garlic. Parsley or oregano are common herbs, while salt, pepper, and lemon zest enhance the flavor profile.

What comes on a traditional Greek salad?

A traditional Greek salad, or Horiatiki , usually includes tomatoes, cucumbers, red onions, green bell peppers, Kalamata olives, and a large slice or chunk of feta cheese. It’s dressed simply with olive oil, dried oregano, and sometimes a splash of red wine vinegar — no pasta, lettuce, or creamy dressings involved.

What are the five mistakes to avoid pasta salad?

Overcooking pasta — it becomes mushy when chilled. Using too much or too little dressing — balance is key. Not properly draining or patting dry ingredients — excess moisture ruins texture. Adding strong ingredients (like raw onions) without softening them. Skipping the chill — without rest time, flavors don’t meld.

What is a famous Greek pasta dish?

One of the most famous Greek pasta dishes is Pastitsio — a baked casserole with pasta, cinnamon-laced meat sauce, and creamy béchamel topping. Another is Giouvetsi , made with orzo baked in tomato sauce with lamb or beef. While Greek Pasta Salad is a Western spin, it borrows its spirit from these bold, comforting dishes.

Greek Pasta Salad – Fresh, Flavorful & Full of Mediterranean Goodness

Description

Greek Pasta Salad bursts with bold Mediterranean flavors, fresh veggies, and zesty dressing — perfect for meals, picnics, or make-ahead sides.

Ingredients

For the Lemon Olive Oil Dressing:
- 1/3 cup freshly squeezed lemon juice (about 2–3 lemons)
- 1 tablespoon lemon zest
- 2 garlic cloves, finely minced
- 2 tablespoons chopped fresh parsley
- 1/2 cup olive oil
- 1/2 teaspoon fresh oregano (optional)
- 1/4 teaspoon salt
- 1/4 teaspoon black pepper
For the Pasta Salad:
- 1 pound rotini pasta (or any preferred short pasta)
- 1/2 small red onion, thinly sliced
- 1 red bell pepper, finely diced
- 1 pint cherry tomatoes, halved
- 1/2 cup Kalamata olives, pitted
- 1/2 cup crumbled feta cheese
- 1 large cucumber, quartered and sliced
- 1/4 cup chopped fresh parsley
- Salt and pepper, to taste

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Instructions

Cook the Pasta:
Bring a large pot of salted water to a boil. Add the pasta and cook until al dente, about 8–10 minutes. Drain and rinse under cold water to cool quickly. Set aside.
Soften the Onion:
Place sliced onion in a bowl of cold water with a pinch of salt. Let sit for 10 minutes, then drain well.
Prepare the Dressing:
In a jar or bowl, combine lemon juice, zest, garlic, parsley, olive oil, oregano (if using), salt, and pepper. Shake or whisk well until fully combined. Taste and adjust seasoning as needed.
Assemble the Salad:
In a large bowl, combine the cooled pasta, drained onion, bell pepper, cherry tomatoes, olives, feta, cucumber, and parsley. Pour in about 1/4 cup of the dressing and toss gently to coat. Add more dressing gradually if needed. Season with additional salt and pepper to taste.
Serve or Store:
Serve immediately or refrigerate. This salad tastes great chilled and keeps well for several days.

Prep Time: 20 minutes
Cook Time: 10 minutes
Category: Pasta and Grain Salads
Method: Boiled, Tossed
Cuisine: Mediterranean-Inspired