Healthy Greek Pasta Salad

This Healthy Greek Pasta Salad is a colorful, fresh, and flavorful dish that blends al dente pasta with crisp veggies, tangy feta cheese, and a zesty homemade dressing. It’s ideal for warm days, meal prep, or as a light side dish that doesn’t sacrifice flavor.

Why You’ll Love This Recipe

I love how quick and satisfying this pasta salad is. It’s full of bright, Mediterranean-inspired flavors and textures that make it super refreshing. Whether I’m prepping lunch for the week or bringing something healthy to a potluck, this recipe always fits. It’s also incredibly versatile—I can toss in extra veggies or protein depending on what I have on hand.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

• 16 ounces short pasta (penne, bowtie, fusilli, etc.)
• 1 English cucumber, diced
• 1 grape tomatoes, halved
• 1 bell pepper, diced (yellow or orange)
• ½ cup pitted Kalamata olives, sliced
• ½ cup red onion, diced
• 3 ounces feta cheese, crumbled

For the Dressing:

• ¼ cup red wine vinegar

• ¼ cup lemon juice
• 1 teaspoon Dijon mustard
• 2 garlic cloves, minced
• 2 teaspoons dried oregano
• 1 teaspoon salt
• ½ teaspoon black pepper
• ½ cup olive oil

Directions

1. Cook the pasta according to package instructions until al dente. I rinse it under cold water to cool and stop the cooking.

2. Chop the vegetables while the pasta cooks—cucumber, tomatoes, bell pepper, olives, and red onion.

3. Whisk the dressing by combining vinegar, lemon juice, Dijon mustard, garlic, oregano, salt, and pepper. I slowly whisk in olive oil until emulsified.

4. Mix everything in a large bowl: pasta, chopped veggies, and feta. I pour the dressing over the top and toss to coat evenly.

5. Chill and serve after letting the salad sit in the fridge for 30 minutes or more. I give it a quick toss again before serving.

Servings and Timing

• Servings: About 6

• Prep Time: 15 minutes

• Cook Time: 10 minutes

• Total Time: 25 minutes

Variations

• Add protein: I like adding grilled chicken, chickpeas, or shrimp for a more filling version.

• Make it vegan: I just skip the feta or swap it for a dairy-free version.

• Try different veggies: I’ll throw in artichoke hearts, spinach, or roasted red peppers for variety.

• Use whole wheat or gluten-free pasta to meet dietary preferences.

• Toss in fresh herbs like basil, parsley, or dill for an herby boost.

Storage/Reheating

• Storage: I keep leftovers in an airtight container in the fridge for up to 4 days.

• Reheating: I usually eat it cold, but it can be gently microwaved if I prefer it warm.

FAQs

What’s the best type of pasta for this salad?

I use short pasta shapes like penne, bowties, or rotini since they hold the dressing well and are easy to eat in a salad.

Can I make it ahead of time?

Yes, I often make it the day before. It gets even better as the flavors have time to blend together in the fridge.

Is it good for meal prep?

Definitely. I divide it into containers for easy lunches during the week. It keeps well and tastes fresh.

How can I make it dairy-free?

I just leave out the feta or substitute with a dairy-free cheese alternative.

Can I freeze this salad?

I don’t recommend freezing it. The fresh vegetables and pasta don’t hold up well after thawing.

Conclusion

This Healthy Greek Pasta Salad is one of those go-to recipes I always keep in my back pocket. It’s fast, adaptable, and packed with flavor. Whether I’m looking for a light lunch, a hearty side, or something fresh to share, this dish never disappoints.

Healthy Greek Pasta Salad

5 Stars 4 Stars 3 Stars 2 Stars 1 Star No reviews

• Author: Mary
• Prep Time: 15 minutes
• Cook Time: 10 minutes
• Total Time: 25 minutes
• Yield: 6 servings
• Category: Salad, Side Dish
• Method: Boiled
• Cuisine: Greek, Mediterranean
• Diet: Vegetarian

Print Recipe

Pin Recipe

---

Description

This Healthy Greek Pasta Salad is a vibrant, Mediterranean-inspired dish made with al dente pasta, crisp vegetables, tangy feta, and a zesty homemade vinaigrette. Perfect for meal prep, potlucks, or a refreshing summer lunch, this easy Greek pasta salad recipe is loaded with fresh flavors and customizable options to suit any diet.

---

Ingredients

• 16 ounces short pasta (penne, bowtie, fusilli, etc.)
  
  1 English cucumber, diced
  
  1 grape tomatoes, halved
  
  1 bell pepper (yellow or orange), diced
  
  ½ cup pitted Kalamata olives, sliced
  
  ½ cup red onion, diced
  
  3 ounces feta cheese, crumbled

For the Dressing:

• ¼ cup red wine vinegar
  
  ¼ cup lemon juice
  
  1 teaspoon Dijon mustard
  
  2 garlic cloves, minced
  
  2 teaspoons dried oregano
  
  1 teaspoon salt
  
  ½ teaspoon black pepper
  
  ½ cup olive oil

Cook Mode Prevent your screen from going dark

---

Instructions

1. Cook pasta according to package directions until al dente. Rinse with cold water to cool.
   While the pasta cooks, chop the cucumber, tomatoes, bell pepper, olives, and red onion.
   In a bowl, whisk together red wine vinegar, lemon juice, Dijon mustard, garlic, oregano, salt, and pepper. Slowly drizzle in olive oil while whisking to emulsify.
   In a large bowl, combine cooled pasta, chopped veggies, and feta. Pour dressing over and toss to coat evenly.
   Chill in the fridge for at least 30 minutes before serving. Toss again before serving.

---

Notes

• Add grilled chicken, shrimp, or chickpeas for extra protein.
• For a vegan version, use dairy-free feta or omit it.
• Optional veggie add-ins: artichoke hearts, spinach, or roasted red peppers.
• Use whole wheat or gluten-free pasta for dietary needs.
• Add fresh herbs like parsley, basil, or dill for extra flavor.
• Best served cold, but can be gently reheated if desired.