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Pasta salad in a white bowl with small bowl of oregano and small bowl of feta cheese

Greek Pasta Salad

With briny olives, juicy cherry tomatoes, crunchy cukes, purple pops of red onion, and creamy feta crumbled throughout, this Greek Pasta Salad is as bright and sunny as a warm summer day.
Prep Time 15 mins
Cook Time 15 mins
Total Time 35 mins
Course Salad
Cuisine Greek
Servings 6


  • 3 cups 250g dried fusilli pasta
  • 1 cups of cherry tomatoes
  • 3 mini cucumbers or 1/2 English cucumber
  • 1/4 red onion sliced
  • 1/2 cup kalamata olives pitted
  • 6 oz Greek feta cheese larger crumbles


  • 1/3 cup olive oil
  • 1/2 lemon juiced
  • 2 tbsp red wine vinegar
  • 1 tbsp oregano dried
  • 1 garlic minced
  • 1/2 tsp salt.


  • Prepare pasta. Heat water in a 6qt pot. Once the water has come to a boil add a 1 tbsp of sea salt the water ⏤ Salty like the sea! Add the pasta and boil until al dente (about 9 minutes)
  • Add Vegetables. In a large bowl, add the cherry tomatoes, sliced cucumbers, onions, and olives.
  • Make Dressing: Use a measuring cup to add the olive oil, then the rest of the dressing ingredient. Whisk everything to combine.
  • Pasta is Done. Once the pasta is completely finished cooking drain the water. No need to rinse, just drain allow to cool 5 minutes. Then add to the bowl of vegetables.
  • Add Dressing. Pour the dressing over the vegetables and pasta, mix. Once everything has been mixed, transfer to a large shallow serving bowl.
  • Finishing Touches. Taste the salad Adjust the salt if needed. Now, add the feta cheese to the salad.


Substitutes:  Since it's a salad recipe, the ingredients and measurements are just guidelines though, so feel free to adjust. To make this gluten-free, use any type of gluten-free pasta you'd like, just be sure to cook it al dente.
Keyword Greek recipe, pasta recipe, pasta salad recipe, vegetarian pasta