What kind of pasta is best for pasta salad?

Short pasta shapes like rotini, penne, farfalle (bow ties), or fusilli work best for pasta salad because they hold the dressing well.

How long does Greek pasta salad last in the fridge?

Greek pasta salad with feta will generally last for 3-5 days in the refrigerator, stored in an airtight container.

Can I make Greek pasta salad ahead of time?

Yes, Greek pasta salad is perfect to make ahead! In fact, it often tastes better after the flavors have had time to meld together in the fridge. Prepare it a day or two in advance for best results.

What is Greek salad dressing made of?

A typical Greek salad dressing is made from olive oil, red wine vinegar, lemon juice, dried oregano, garlic, salt, and pepper. Some variations might include Dijon mustard for added emulsification and flavor.

Is Greek pasta salad healthy?

Greek pasta salad with feta can be a healthy option. It includes vegetables, healthy fats from olive oil and feta, and fiber from the pasta. Choose whole-wheat pasta to increase the fiber content and control portion sizes for a balanced meal.

What protein goes with Greek pasta salad?

Grilled chicken, shrimp, or chickpeas are excellent protein additions to Greek pasta salad. They complement the Mediterranean flavors well and add a boost of protein.

Greek Pasta Salad with Feta: Your New Favorite Easy Summer Meal 2026

Name: Greek Pasta Salad with Feta
Prep time: 20 min
Cook time: 10 min
Total time: 30 min
Cuisine: Greek
Ingredients: 1 pound short pasta (like rotini, farfalle, or penne); 1 English cucumber, diced; 1 pint cherry or grape tomatoes, halved; 1 medium red onion, thinly sliced or diced; 1 large bell pepper (any color), diced; 1 (15-ounce) can chickpeas, rinsed and drained; 1 cup Kalamata olives, pitted and halved; 8 ounces block feta cheese, cubed; 1/2 cup fresh parsley, chopped; 1/4 cup fresh dill, chopped; 1/2 cup extra virgin olive oil; 1/3 cup red wine vinegar; 1/4 cup fresh lemon juice (about 1 large lemon); 2 cloves garlic, minced; 1 teaspoon dried oregano; 1/2 teaspoon Dijon mustard; 1/2 teaspoon salt, plus more to taste; 1/4 teaspoon black pepper

Greek Pasta Salad with Feta

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This vibrant Greek pasta salad is a complete, balanced meal packed with fresh vegetables, chickpeas, and creamy feta cheese. Tossed in a zesty lemon-herb vinaigrette, it’s quick to make, endlessly adaptable, and perfect for potlucks or weeknight dinners. It holds up beautifully in the fridge, making it the ultimate champion of summer pasta salad season.

Author: Harmony
Prep Time: 20min
Cook Time: 10min
Total Time: 30min
Yield: 6 servings 1x
Category: lunch
Method: boiling
Cuisine: Greek

Ingredients

Scale

1 pound short pasta (like rotini, farfalle, or penne)
1 English cucumber, diced
1 pint cherry or grape tomatoes, halved
1 medium red onion, thinly sliced or diced
1 large bell pepper (any color), diced
1 (15-ounce) can chickpeas, rinsed and drained
1 cup Kalamata olives, pitted and halved
8 ounces block feta cheese, cubed
1/2 cup fresh parsley, chopped
1/4 cup fresh dill, chopped
1/2 cup extra virgin olive oil
1/3 cup red wine vinegar
1/4 cup fresh lemon juice (about 1 large lemon)
2 cloves garlic, minced
1 teaspoon dried oregano
1/2 teaspoon Dijon mustard
1/2 teaspoon salt, plus more to taste
1/4 teaspoon black pepper

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Instructions

Cook the pasta in a large pot of well-salted boiling water according to package directions until al dente. Drain and rinse briefly under cool water.
While the pasta cooks, make the vinaigrette. In a small bowl or jar, whisk together the olive oil, red wine vinegar, lemon juice, minced garlic, oregano, Dijon mustard, salt, and pepper until well combined.
In a large mixing bowl, combine the cooled pasta, cucumber, tomatoes, red onion, bell pepper, chickpeas, and olives. Pour about three-quarters of the dressing over the salad and toss gently to coat. Let this mixture sit for 10-15 minutes to allow the flavors to meld.
Just before serving, gently fold in the cubed feta cheese and fresh herbs. Drizzle with the remaining dressing, give it a final toss, and serve immediately or chill until ready to eat.

Notes

For best texture, use block feta cheese and cube it yourself instead of pre-crumbled feta. Letting the dressed pasta and vegetable base marinate for 10-15 minutes before adding the cheese and herbs allows the flavors to penetrate deeply. Store leftovers in an airtight container in the refrigerator for up to 4 days.

Nutrition

Serving Size: 6
Calories: 420
Sugar: 6
Sodium: 680
Fat: 22
Saturated Fat: 6
Unsaturated Fat: 14
Trans Fat: 0
Carbohydrates: 45
Fiber: 5
Protein: 12
Cholesterol: 25

Find it online: https://www.homestyletable.com/greek-pasta-salad-feta/