A Fresh Mediterranean Meal for Any Time of the Year
When the weather is warm, few dishes are as satisfying as a fresh Greek pasta salad. It’s colorful, light, packed with vegetables, and comes together with simple Mediterranean ingredients that most of us already have in the kitchen.
Unlike creamy pasta salads, the Greek version is dressed with extra virgin olive oil, lemon, herbs, and a splash of vinegar. The result is a bright, refreshing dish that tastes even better after it has rested in the refrigerator for a while, making it perfect for meal prep, picnics, barbecues, or an easy family lunch.

What Makes It Greek?
The secret is using the classic ingredients found in a traditional Greek salad:
Kalamata olives
Crisp cucumber
Sweet cherry tomatoes
Red onion
Creamy feta cheese
Fresh dill or parsley
Good quality extra virgin olive oil
Fresh lemon juice
Dried oregano
These simple ingredients create the fresh flavors that Greek cuisine is known for.

Which Pasta Works Best?
Farfalle (bow-tie pasta) is an excellent choice because it holds the dressing well and mixes beautifully with the vegetables. Penne, fusilli, or rotini are also great options. The pasta should always be cooked al dente so it keeps its texture after chilling.

Tips for the Best Greek Pasta Salad
Salt the pasta water generously.
Cool the pasta before mixing with the vegetables.
Use ripe tomatoes and crisp cucumber.
Add the feta last so it stays in larger pieces.
Let the salad rest for at least 30 minutes before serving so the pasta absorbs the dressing and the flavors develop.

What to Serve With It
Greek pasta salad is delicious on its own, but it also pairs beautifully with:
Grilled chicken
Pork souvlaki
Lamb chops
Grilled shrimp
Fresh crusty bread
It’s equally at home on a summer picnic table or as part of a Mediterranean dinner spread.

Ingredients:

1 box farfalle pasta
2 cucumbers
2 cups cherry tomatoes
1 yellow bell pepper, chopped
1 green bell pepper, chopped
2 tbsp chopped scallions
1/2 cup kalamata olives, pitted
1/2 cup olive oil
2 tbsp Apple cider vinegar
salt & pepper to taste
Feta cheese, crumbled
1 tbsp chopped fresh dill

Directions:

Place a large pot of salted water over high heat; bring to a rolling boil. Add pasta and cook until al dente, 8 to 10 minutes.

While the water comes to a boil and the pasta cooks, prepare the vegetables .

Halve the cucumbers lengthwise and slice into half-moons and set aside.
Slice the cherry tomatoes and olives in half’ set aside.
In a small bowl combine the olive oil, vinegar, salt, and pepper; whisk well to combine.

When the pasta has finished cooking, drain it at once and quickly rinse it under cold water until cool, about 1 minute.

Place cooled pasta in a large mixing bowl.
Add the chopped cucumbers, tomatoes and toss to combine. Add dressing to pasta and toss well to coat.
Sprinkle with your favorite Greek cheese and serve at once, or chill until needed.