25+ Irresistible Greek Pasta Salad Recipes to Brighten Your Table!

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greek pasta salad recipes

Greek pasta salad is a versatile and vibrant dish that brings the rich flavors of the Mediterranean to your table.

With its mix of fresh vegetables, tangy feta cheese, briny olives, and aromatic herbs, this salad is not just a feast for the taste buds but also a colorful addition to any meal.

Whether you’re preparing a quick lunch, a hearty dinner, or a side dish for a gathering, Greek pasta salad can be tailored to suit your taste and dietary preferences.

In this article, we’ve gathered 25+ delectable Greek pasta salad recipes that range from classic to innovative, ensuring you’ll find the perfect recipe to impress your guests or simply enjoy on a quiet day.

Dive in and discover how these salads can transform your cooking repertoire with their fresh, bold flavors and easy preparation.

25+ Irresistible Greek Pasta Salad Recipes to Brighten Your Table

With over 25 Greek pasta salad recipes at your fingertips, you’re now equipped to elevate your meals with vibrant Mediterranean flavors.

These salads not only offer a refreshing and nutritious option but also provide a canvas for creativity in the kitchen.

From the traditional Greek salad variations to unique twists featuring ingredients like roasted chickpeas, shrimp, and sun-dried tomatoes, there’s a recipe for every palate and occasion.

As you experiment with these recipes, you’ll find that Greek pasta salad is not only a crowd-pleaser but also a convenient and satisfying choice for any meal.

Embrace the versatility of this dish and let these recipes inspire your next culinary adventure!

Greek Pasta Salad with Feta and Kalamata Olives

This Greek Pasta Salad is a delightful blend of fresh vegetables, tangy feta cheese, and briny Kalamata olives, all tossed in a zesty lemon-oregano vinaigrette. It’s perfect for a light lunch, a side dish at a barbecue, or a quick and easy dinner. The combination of Mediterranean flavors and textures makes it a crowd-pleaser that’s both satisfying and refreshing.

Ingredients:

  • 12 oz (340 g) pasta (penne or rotini work well)
  • 1 cup cherry tomatoes, halved
  • 1 cucumber, diced
  • 1/2 red onion, thinly sliced
  • 1/2 cup Kalamata olives, pitted and sliced
  • 1/2 cup crumbled feta cheese
  • 1/4 cup chopped fresh parsley

For the dressing:

  • 1/4 cup extra virgin olive oil
  • 2 tbsp lemon juice
  • 1 tbsp red wine vinegar
  • 1 tsp dried oregano
  • 1/2 tsp garlic powder
  • Salt and pepper to taste

Instructions:

  1. Cook the pasta according to the package instructions. Drain and rinse under cold water to cool.
  2. In a large bowl, combine the cooled pasta, cherry tomatoes, cucumber, red onion, Kalamata olives, feta cheese, and parsley.
  3. In a small bowl, whisk together the olive oil, lemon juice, red wine vinegar, oregano, garlic powder, salt, and pepper.
  4. Pour the dressing over the pasta salad and toss to coat evenly.
  5. Chill in the refrigerator for at least 30 minutes before serving.

This Greek Pasta Salad is an easy and vibrant dish that captures the essence of Mediterranean cuisine. The tangy feta and briny olives enhance the fresh vegetables, creating a balanced and flavorful salad. It’s ideal for meal prep, picnics, or a simple yet elegant side at your next gathering. Enjoy the fresh and lively flavors that will surely be a hit at any table!

Greek Orzo Salad with Sun-Dried Tomatoes

A twist on traditional Greek pasta salad, this Greek Orzo Salad with Sun-Dried Tomatoes combines the tiny pasta with sun-dried tomatoes, olives, and feta for a flavorful and satisfying dish. The sun-dried tomatoes add a touch of sweetness that complements the salty feta and tangy olives, making this salad a delicious side or a stand-alone meal.

Ingredients:

  • 2 cups orzo pasta
  • 1/2 cup sun-dried tomatoes, chopped
  • 1/2 cup black olives, pitted and sliced
  • 1/2 cup crumbled feta cheese
  • 1/4 cup chopped fresh basil

For the dressing:

  • 1/3 cup extra virgin olive oil
  • 2 tbsp balsamic vinegar
  • 1 tbsp lemon juice
  • 1 tsp dried basil
  • 1/2 tsp garlic powder
  • Salt and pepper to taste

Instructions:

  1. Cook the orzo pasta according to the package instructions. Drain and cool under cold water.
  2. In a large bowl, combine the cooled orzo, sun-dried tomatoes, black olives, feta cheese, and basil.
  3. In a small bowl, whisk together the olive oil, balsamic vinegar, lemon juice, dried basil, garlic powder, salt, and pepper.
  4. Pour the dressing over the orzo salad and toss gently to coat.
  5. Refrigerate for at least 1 hour to let the flavors meld.

This Greek Orzo Salad with Sun-Dried Tomatoes is a delightful variation that brings together sweet, tangy, and salty flavors in every bite. The sun-dried tomatoes add an extra depth of flavor that pairs beautifully with the feta and olives. Whether you’re serving it at a summer barbecue or as a hearty lunch, this salad is sure to be a favorite.

Mediterranean Pasta Salad with Artichokes and Roasted Red Peppers

This Mediterranean Pasta Salad features a combination of artichoke hearts and roasted red peppers, which add a rich and smoky flavor to the classic Greek pasta salad. Tossed with a vibrant lemon-herb dressing, this salad offers a burst of Mediterranean taste and is perfect for any occasion, from casual lunches to festive gatherings.

Ingredients:

  • 12 oz (340 g) pasta (farfalle or fusilli work well)
  • 1 cup marinated artichoke hearts, chopped
  • 1/2 cup roasted red peppers, chopped
  • 1/2 cup Kalamata olives, pitted and sliced
  • 1/2 cup crumbled feta cheese
  • 1/4 cup chopped fresh basil

For the dressing:

  • 1/4 cup extra virgin olive oil
  • 3 tbsp lemon juice
  • 1 tbsp Dijon mustard
  • 1 tsp dried thyme
  • 1/2 tsp garlic powder
  • Salt and pepper to taste

Instructions:

  1. Cook the pasta according to the package instructions. Drain and rinse under cold water.
  2. In a large bowl, combine the cooled pasta, artichoke hearts, roasted red peppers, Kalamata olives, feta cheese, and basil.
  3. In a small bowl, whisk together the olive oil, lemon juice, Dijon mustard, thyme, garlic powder, salt, and pepper.
  4. Pour the dressing over the pasta salad and toss well to coat.
  5. Chill for at least 30 minutes before serving to allow the flavors to develop.

This Mediterranean Pasta Salad with Artichokes and Roasted Red Peppers is a flavorful and hearty dish that brings together the best of Mediterranean ingredients. The combination of artichokes, roasted red peppers, and feta creates a satisfying and visually appealing salad. Ideal for any gathering, this salad is sure to be a crowd-pleaser with its robust flavors and vibrant ingredients.

Greek Pasta Salad with Chicken and Avocado

This Greek Pasta Salad with Chicken and Avocado offers a protein-packed twist on the classic Greek salad. Tender chicken breast and creamy avocado chunks are added to the traditional mix of cucumbers, tomatoes, and olives, making it a hearty and satisfying dish. Tossed in a light lemon-dill dressing, this salad is perfect for a nutritious lunch or a flavorful dinner.

Ingredients:

  • 12 oz (340 g) pasta (bow tie or penne)
  • 2 cups cooked chicken breast, diced
  • 1 avocado, diced
  • 1 cup cherry tomatoes, halved
  • 1 cucumber, diced
  • 1/2 cup Kalamata olives, pitted and sliced
  • 1/2 cup crumbled feta cheese
  • 1/4 cup chopped fresh dill

For the dressing:

  • 1/4 cup extra virgin olive oil
  • 3 tbsp lemon juice
  • 1 tbsp Dijon mustard
  • 1 tsp dried dill
  • 1/2 tsp garlic powder
  • Salt and pepper to taste

Instructions:

  1. Cook the pasta according to the package instructions. Drain and rinse under cold water.
  2. In a large bowl, combine the cooled pasta, diced chicken, avocado, cherry tomatoes, cucumber, Kalamata olives, feta cheese, and fresh dill.
  3. In a small bowl, whisk together the olive oil, lemon juice, Dijon mustard, dried dill, garlic powder, salt, and pepper.
  4. Pour the dressing over the pasta salad and toss gently to coat.
  5. Chill in the refrigerator for at least 30 minutes before serving.

This Greek Pasta Salad with Chicken and Avocado is a delicious and filling option that combines the fresh flavors of a Greek salad with the heartiness of chicken and avocado. The creamy avocado and tender chicken add depth and richness, making this salad a complete meal that’s both nutritious and satisfying. Perfect for meal prep or a hearty lunch, it’s sure to impress with its blend of flavors and textures.

Greek Pasta Salad with Roasted Vegetables

This Greek Pasta Salad with Roasted Vegetables is a vibrant and flavorful dish that highlights the natural sweetness of roasted veggies. Combining roasted bell peppers, zucchini, and red onions with a tangy lemon-oregano dressing and feta cheese, this salad is a great way to enjoy the rich flavors of the Mediterranean. It’s perfect as a main course or a side dish.

Ingredients:

  • 12 oz (340 g) pasta (rotini or penne)
  • 1 red bell pepper, diced
  • 1 yellow bell pepper, diced
  • 1 zucchini, sliced
  • 1 red onion, sliced
  • 1/2 cup crumbled feta cheese
  • 1/4 cup chopped fresh oregano

For the dressing:

  • 1/4 cup extra virgin olive oil
  • 3 tbsp lemon juice
  • 1 tbsp red wine vinegar
  • 1 tsp dried oregano
  • 1/2 tsp garlic powder
  • Salt and pepper to taste

Instructions:

  1. Preheat the oven to 400°F (200°C). Toss the diced bell peppers, zucchini, and red onion with a bit of olive oil, salt, and pepper. Spread on a baking sheet and roast for 20-25 minutes, or until tender and slightly charred.
  2. Cook the pasta according to the package instructions. Drain and rinse under cold water.
  3. In a large bowl, combine the cooled pasta, roasted vegetables, and crumbled feta cheese.
  4. In a small bowl, whisk together the olive oil, lemon juice, red wine vinegar, dried oregano, garlic powder, salt, and pepper.
  5. Pour the dressing over the pasta salad and toss to coat.
  6. Chill in the refrigerator for at least 30 minutes before serving.

This Greek Pasta Salad with Roasted Vegetables brings a delightful mix of textures and flavors to the table. The roasted vegetables add a sweet and smoky element that pairs beautifully with the tangy feta and fresh oregano. This salad is a great way to enjoy a nutritious and satisfying meal, whether as a stand-alone dish or a complement to your favorite main course. It’s perfect for summer gatherings and is sure to be a hit with its robust flavors.

Greek Pasta Salad with Spinach and Pine Nuts

This Greek Pasta Salad with Spinach and Pine Nuts adds a touch of elegance to the traditional Greek pasta salad with the addition of fresh spinach and crunchy pine nuts. The combination of the nutty pine nuts with the creamy feta and tangy olives creates a rich and satisfying dish that is both refreshing and hearty. It’s an excellent choice for a sophisticated side or a light yet filling meal.

Ingredients:

  • 12 oz (340 g) pasta (farfalle or penne)
  • 2 cups fresh spinach, chopped
  • 1/4 cup pine nuts, toasted
  • 1/2 cup Kalamata olives, pitted and sliced
  • 1/2 cup crumbled feta cheese
  • 1/4 cup chopped fresh mint

For the dressing:

  • 1/4 cup extra virgin olive oil
  • 2 tbsp lemon juice
  • 1 tbsp red wine vinegar
  • 1 tsp dried mint
  • 1/2 tsp garlic powder
  • Salt and pepper to taste

Instructions:

  1. Cook the pasta according to the package instructions. Drain and rinse under cold water.
  2. In a large bowl, combine the cooled pasta, chopped spinach, toasted pine nuts, Kalamata olives, feta cheese, and fresh mint.
  3. In a small bowl, whisk together the olive oil, lemon juice, red wine vinegar, dried mint, garlic powder, salt, and pepper.
  4. Pour the dressing over the pasta salad and toss well to combine.
  5. Chill in the refrigerator for at least 30 minutes before serving.

This Greek Pasta Salad with Spinach and Pine Nuts is a delightful twist on the classic Greek salad, offering a wonderful combination of fresh and savory flavors. The spinach adds a burst of color and nutrition, while the pine nuts provide a delightful crunch. Whether enjoyed on its own or as a side dish, this salad is a sophisticated and satisfying option that is sure to be a favorite at any meal.

Greek Pasta Salad with Roasted Chickpeas

This Greek Pasta Salad with Roasted Chickpeas adds a crunchy and protein-packed twist to the traditional Greek salad. Roasted chickpeas bring a delightful crunch that complements the creamy feta, tangy olives, and fresh vegetables. Tossed in a zesty lemon-basil dressing, this salad is not only nutritious but also incredibly satisfying, making it an ideal option for a hearty lunch or a side dish at any meal.

Ingredients:

  • 12 oz (340 g) pasta (rotini or fusilli)
  • 1 cup roasted chickpeas (store-bought or homemade)
  • 1 cup cherry tomatoes, halved
  • 1 cucumber, diced
  • 1/2 cup Kalamata olives, pitted and sliced
  • 1/2 cup crumbled feta cheese
  • 1/4 cup chopped fresh basil

For the dressing:

  • 1/4 cup extra virgin olive oil
  • 2 tbsp lemon juice
  • 1 tbsp red wine vinegar
  • 1 tsp dried basil
  • 1/2 tsp garlic powder
  • Salt and pepper to taste

Instructions:

  1. Cook the pasta according to the package instructions. Drain and rinse under cold water.
  2. In a large bowl, combine the cooled pasta, roasted chickpeas, cherry tomatoes, cucumber, Kalamata olives, feta cheese, and fresh basil.
  3. In a small bowl, whisk together the olive oil, lemon juice, red wine vinegar, dried basil, garlic powder, salt, and pepper.
  4. Pour the dressing over the pasta salad and toss well to coat.
  5. Chill in the refrigerator for at least 30 minutes before serving.

This Greek Pasta Salad with Roasted Chickpeas offers a delightful mix of textures and flavors that elevate the traditional Greek salad. The crunchy chickpeas add a satisfying bite, while the fresh vegetables and feta create a balanced and flavorful dish. Ideal for meal prep or a quick lunch, this salad is both nourishing and enjoyable, making it a standout choice for any occasion.

Greek Pasta Salad with Shrimp and Avocado

This Greek Pasta Salad with Shrimp and Avocado combines the succulent taste of shrimp with creamy avocado and traditional Greek ingredients. The addition of shrimp adds a touch of elegance, making this salad perfect for a special lunch or dinner. The light lemon-dill dressing enhances the fresh flavors of the vegetables and shrimp, creating a delicious and satisfying meal.

Ingredients:

  • 12 oz (340 g) pasta (penne or farfalle)
  • 1 lb (450 g) shrimp, peeled and deveined
  • 1 avocado, diced
  • 1 cup cherry tomatoes, halved
  • 1 cucumber, diced
  • 1/2 cup Kalamata olives, pitted and sliced
  • 1/2 cup crumbled feta cheese
  • 1/4 cup chopped fresh dill

For the dressing:

  • 1/4 cup extra virgin olive oil
  • 3 tbsp lemon juice
  • 1 tbsp Dijon mustard
  • 1 tsp dried dill
  • 1/2 tsp garlic powder
  • Salt and pepper to taste

Instructions:

  1. Cook the pasta according to the package instructions. Drain and rinse under cold water.
  2. In a skillet, heat a little olive oil over medium heat. Add the shrimp and cook for 2-3 minutes per side, or until pink and cooked through. Let cool.
  3. In a large bowl, combine the cooled pasta, cooked shrimp, diced avocado, cherry tomatoes, cucumber, Kalamata olives, feta cheese, and fresh dill.
  4. In a small bowl, whisk together the olive oil, lemon juice, Dijon mustard, dried dill, garlic powder, salt, and pepper.
  5. Pour the dressing over the pasta salad and toss gently to coat.
  6. Chill in the refrigerator for at least 30 minutes before serving.

This Greek Pasta Salad with Shrimp and Avocado is a flavorful and elegant twist on the traditional Greek salad. The tender shrimp and creamy avocado make it a satisfying and upscale option, perfect for a light yet indulgent meal. With its fresh and vibrant flavors, this salad is sure to impress guests or become a new favorite for your next lunch or dinner.

Greek Pasta Salad with Artichoke Hearts and Sun-Dried Tomatoes

This Greek Pasta Salad with Artichoke Hearts and Sun-Dried Tomatoes combines the rich flavors of artichokes and sun-dried tomatoes with a traditional Greek salad base. The artichokes add a savory depth, while the sun-dried tomatoes bring a touch of sweetness and tang. Tossed in a garlic-laced vinaigrette, this salad is both flavorful and hearty, making it a perfect addition to any meal or gathering.

Ingredients:

  • 12 oz (340 g) pasta (rotini or fusilli)
  • 1 cup marinated artichoke hearts, chopped
  • 1/2 cup sun-dried tomatoes, chopped
  • 1/2 cup Kalamata olives, pitted and sliced
  • 1/2 cup crumbled feta cheese
  • 1/4 cup chopped fresh parsley

For the dressing:

  • 1/4 cup extra virgin olive oil
  • 2 tbsp red wine vinegar
  • 1 tbsp lemon juice
  • 1 tsp garlic powder
  • 1/2 tsp dried oregano
  • Salt and pepper to taste

Instructions:

  1. Cook the pasta according to the package instructions. Drain and rinse under cold water.
  2. In a large bowl, combine the cooled pasta, chopped artichoke hearts, sun-dried tomatoes, Kalamata olives, feta cheese, and fresh parsley.
  3. In a small bowl, whisk together the olive oil, red wine vinegar, lemon juice, garlic powder, dried oregano, salt, and pepper.
  4. Pour the dressing over the pasta salad and toss well to coat.
  5. Chill in the refrigerator for at least 30 minutes before serving.

This Greek Pasta Salad with Artichoke Hearts and Sun-Dried Tomatoes offers a flavorful and satisfying take on the classic Greek salad. The combination of artichokes and sun-dried tomatoes adds depth and complexity, while the tangy vinaigrette ties everything together. Whether served as a side or a main dish, this salad is sure to be a hit with its rich flavors and vibrant ingredients.

Greek Pasta Salad with Roasted Red Peppers and Goat Cheese

This Greek Pasta Salad with Roasted Red Peppers and Goat Cheese combines the smoky sweetness of roasted red peppers with the creamy tang of goat cheese, creating a delectable twist on the classic Greek salad. The roasted peppers add depth and flavor, while the goat cheese brings a luxurious creaminess. Tossed with a zesty lemon-oregano dressing, this salad is perfect for a gourmet lunch or a side dish at your next gathering.

Ingredients:

  • 12 oz (340 g) pasta (penne or fusilli)
  • 1 cup roasted red peppers, chopped
  • 1/2 cup goat cheese, crumbled
  • 1 cup cherry tomatoes, halved
  • 1/2 cup Kalamata olives, pitted and sliced
  • 1/4 cup chopped fresh oregano

For the dressing:

  • 1/4 cup extra virgin olive oil
  • 3 tbsp lemon juice
  • 1 tbsp red wine vinegar
  • 1 tsp dried oregano
  • 1/2 tsp garlic powder
  • Salt and pepper to taste

Instructions:

  1. Cook the pasta according to the package instructions. Drain and rinse under cold water.
  2. In a large bowl, combine the cooled pasta, roasted red peppers, goat cheese, cherry tomatoes, Kalamata olives, and fresh oregano.
  3. In a small bowl, whisk together the olive oil, lemon juice, red wine vinegar, dried oregano, garlic powder, salt, and pepper.
  4. Pour the dressing over the pasta salad and toss gently to coat.
  5. Chill in the refrigerator for at least 30 minutes before serving.

This Greek Pasta Salad with Roasted Red Peppers and Goat Cheese is a sophisticated and flavorful take on the traditional Greek pasta salad. The smoky roasted red peppers and creamy goat cheese create a rich and satisfying flavor profile that is both fresh and indulgent. This salad is ideal for a special occasion or as a gourmet addition to any meal, showcasing the perfect balance of tangy, creamy, and savory elements.

Greek Pasta Salad with Cucumber and Feta

This Greek Pasta Salad with Cucumber and Feta is a refreshing and light option that highlights the crispness of fresh cucumber and the tanginess of feta cheese. Combined with ripe tomatoes, Kalamata olives, and a simple lemon-dill dressing, this salad offers a burst of Mediterranean flavors in every bite. It’s an excellent choice for a quick lunch or a bright side dish at any meal.

Ingredients:

  • 12 oz (340 g) pasta (bow tie or rotini)
  • 1 cucumber, diced
  • 1 cup cherry tomatoes, halved
  • 1/2 cup Kalamata olives, pitted and sliced
  • 1/2 cup crumbled feta cheese
  • 1/4 cup chopped fresh dill

For the dressing:

  • 1/4 cup extra virgin olive oil
  • 2 tbsp lemon juice
  • 1 tbsp red wine vinegar
  • 1 tsp dried dill
  • 1/2 tsp garlic powder
  • Salt and pepper to taste

Instructions:

  1. Cook the pasta according to the package instructions. Drain and rinse under cold water.
  2. In a large bowl, combine the cooled pasta, diced cucumber, cherry tomatoes, Kalamata olives, feta cheese, and fresh dill.
  3. In a small bowl, whisk together the olive oil, lemon juice, red wine vinegar, dried dill, garlic powder, salt, and pepper.
  4. Pour the dressing over the pasta salad and toss to coat evenly.
  5. Chill in the refrigerator for at least 30 minutes before serving.

This Greek Pasta Salad with Cucumber and Feta is a crisp and flavorful choice that highlights the simplicity and freshness of Greek ingredients. The combination of cucumbers, tomatoes, and feta provides a satisfying and light meal that’s perfect for any time of year. It’s an easy and delicious way to enjoy Mediterranean flavors with minimal effort, making it a go-to recipe for busy days or casual get-togethers.

Greek Pasta Salad with Sun-Dried Tomatoes and Artichoke Hearts

This Greek Pasta Salad with Sun-Dried Tomatoes and Artichoke Hearts combines rich, tangy sun-dried tomatoes with the savory depth of artichoke hearts. The result is a Mediterranean-inspired salad that’s both hearty and flavorful. Tossed in a garlic-herb dressing, this salad is perfect as a main dish or a side, bringing a gourmet touch to any meal.

Ingredients:

  • 12 oz (340 g) pasta (rotini or penne)
  • 1 cup sun-dried tomatoes, chopped
  • 1 cup marinated artichoke hearts, chopped
  • 1/2 cup Kalamata olives, pitted and sliced
  • 1/2 cup crumbled feta cheese
  • 1/4 cup chopped fresh parsley

For the dressing:

  • 1/4 cup extra virgin olive oil
  • 2 tbsp lemon juice
  • 1 tbsp red wine vinegar
  • 1 tsp garlic powder
  • 1/2 tsp dried thyme
  • Salt and pepper to taste

Instructions:

  1. Cook the pasta according to the package instructions. Drain and rinse under cold water.
  2. In a large bowl, combine the cooled pasta, sun-dried tomatoes, artichoke hearts, Kalamata olives, feta cheese, and fresh parsley.
  3. In a small bowl, whisk together the olive oil, lemon juice, red wine vinegar, garlic powder, dried thyme, salt, and pepper.
  4. Pour the dressing over the pasta salad and toss to combine thoroughly.
  5. Chill in the refrigerator for at least 30 minutes before serving.

This Greek Pasta Salad with Sun-Dried Tomatoes and Artichoke Hearts is a flavorful and satisfying dish that brings together the best of Mediterranean cuisine. The sun-dried tomatoes and artichokes add depth and richness, while the fresh herbs and tangy dressing enhance the overall flavor profile. Ideal for a sophisticated side dish or a main course, this salad is a delicious way to enjoy Mediterranean-inspired ingredients with a gourmet twist.

Note: More recipes are coming soon!

Karina Kari

A true culinary enthusiast hailing from the sunny state of California. Passionate, creative, and adventurous in the kitchen, she has carved a remarkable identity as a home chef and a food lover. She believes that cooking is not just about preparing food; it’s an art that allows her to express her creativity and love for her loved ones.