This cold pasta salad is creamy, fresh, and packed with Mediterranean flavor—perfect for summer lunches, picnics, or easy weeknight meals.
For more easy mediterranean salads, check out our Italian tuna salad, summer pasta salad , Greek pasta salad, and tuna pasta salad.
Cool, Creamy, and Packed with Mediterranean Brightness
Some recipes come together almost by instinct—built from what’s in the fridge, what needs using up, or what your body quietly craves. This one was born from all three.
A container of yogurt, half a block of feta, a cucumber from the back of the fridge, and a craving for something creamy but refreshing. Louise and I made it once, then again the next day, and again for a picnic with friends. It stuck.
What makes this creamy cold pasta salad so special is the dressing: a mix of Greek yogurt and crumbled feta, stirred until it becomes something close to a whipped feta dip.
It clings to every curl of pasta, wrapping each bite in salty, tangy flavor. 🌿 Add crisp cucumber, sun-dried tomatoes, and chickpeas, and you’ve got a vegetarian pasta salad that hits all the right notes—bright, rich, and satisfying.
It’s become our go-to picnic pasta salad, but we also love it straight from the fridge for lunch, no picnic required. 🧺🍋 And the crushed Aleppo pepper top? Totally optional—but if you’re the kind of person who adds heat to everything, you already know what to do. 🔥
Ingredients
For quantities, see recipe card at the bottom of the page.
- Short Pasta: Wheels, fusilli, farfalle, or orecchiette hold the dressing well. Substitute with elbows, shells, or even whole wheat pasta for a fiber boost in your healthy cold pasta salad. For a gluten-free option, try brown rice or chickpea pasta.
- Chickpeas: Canned chickpeas are quick and perfect for a high protein pasta salad. You can swap in white beans, lentils, or even chopped grilled chicken if you're not keeping it vegetarian.
- Cucumber: Adds crunch and freshness. Use Persian or English cucumbers for fewer seeds, or sub with diced zucchini or raw fennel for a twist.
- Sun-Dried Tomatoes: Bring sweet-tart depth. Substitute with cherry tomatoes (fresh or roasted), roasted red peppers, or chopped olives for a briny bite.
- Scallions: Mild and crunchy, scallions add sharpness without overpowering. Sub with chives, red onion, or shallots.
- Crushed Aleppo Pepper: Optional, but we like to add a sprinkle on top for gentle heat and color.
Greek Yogurt Dressing
- Greek Yogurt: Thick and creamy, it makes this a no-mayo dressing that's perfect for a picnic pasta salad. Use labneh or a dairy-free yogurt alternative to keep it plant-based.
- Feta Cheese: Salty and tangy, feta balances the creaminess. Sub with goat cheese, queso fresco, or a vegan feta-style cheese if needed.
- Fresh Herbs (Dill or Parsley): Add brightness. Mint, basil, or chives also work beautifully—mix and match depending on what you have on hand.
- Extra Virgin Olive Oil: Adds body to the yogurt dressing. Avocado oil or walnut oil could work as creative substitutions.
- Lemon Juice and Zest: Brings acidity and brightness. You can use white wine vinegar or a splash of apple cider vinegar in a pinch—just don’t skip the zest if you can help it.
- Garlic: One small clove adds a savory kick. Swap for a pinch of garlic powder or roasted garlic for a softer flavor.
How to Make Cold Pasta Salad
Step 1: Cook the Pasta
Bring a big pot of salted water to a boil. Cook your pasta as per package instructions. Reserve about 1 cup of pasta water, drain it and rinse under cold water for about 10 seconds to cool it down fast. This keeps it from overcooking and helps the dressing cling better.
Step 2: Make the Creamy Yogurt Dressing
In a large bowl, whisk together the Greek yogurt, olive oil, lemon juice and zest, grated garlic, chopped dill, salt, pepper, and a few tablespoons of pasta water until smooth. Crumble in the feta and stir until the dressing is creamy and rich.
Step 3: Marinate the Chickpeas
Add the drained chickpeas to the dressing and stir gently. Let them sit for 5–10 minutes while the pasta finishes cooling. This gives the chickpeas time to soak up that creamy, herby flavor—almost like a built-in marinade.
Step 4: Toss Everything Together
Add the cooked pasta, chopped cucumber, scallions, and sun-dried tomatoes to the bowl. Toss well until everything is coated with the dressing and evenly mixed. You want creamy in every bite. If too thick, add more reserved pasta water.
Spoon the salad onto a serving platter or large bowl. Top with more fresh herbs like mint and dill, plus a sprinkle of crushed Aleppo pepper. Serve cold or at room temperature. This is a perfect make ahead pasta salad—it tastes even better after a little chill time in the fridge.
Tips
- Don’t overcook the pasta: Cook it just right, or al dente if you like it a little chewier like we do here in Italy—overcooked pasta turns mushy in cold salads. A quick rinse under cold water helps stop the cooking and keeps the texture perfect.
- Use thick Greek yogurt: Full-fat Greek yogurt gives this no mayo pasta salad its creamy, tangy base. Avoid runny yogurt or it’ll make the dressing watery.
- Marinate the chickpeas: Tossing chickpeas in the dressing before adding the other ingredients helps them soak up flavor and adds depth to this cold vegetarian pasta salad.
- Salt your pasta water well: It’s the only chance to season the pasta from the inside out—don’t skip it!
- Dice ingredients small and evenly: Small cucumber chunks, chopped sun-dried tomatoes, and crumbled feta make every bite balanced.
- Chill before serving: If you can, let the salad rest in the fridge for 30 minutes. The flavors meld and the dressing clings better—this is key for the best Mediterranean pasta salad experience.
- Double the recipe for parties: This salad holds up beautifully, making it perfect for meal prep, potlucks, or summer picnics.
Frequently Asked Questions
Yes! This is a perfect make ahead recipe. In fact, the flavors get even better after a few hours in the fridge. Just give it a good stir before serving and add any fresh herbs or chili crisp right before eating.
Absolutely. Any short pasta works well—wheels, fusilli, farfalle, rotini, elbows, or even small shells. For a gluten-free version, try brown rice pasta or a legume-based option.
Try goat cheese, queso fresco, or a plant-based feta if you're making a vegan or dairy-free version of this vegetarian pasta salad. The key is something crumbly and tangy.
Use thick, full-fat Greek yogurt, and avoid using cucumbers with a lot of seeds. If your cucumber is watery, scoop out the center before dicing. This keeps your creamy cold pasta salad from becoming runny.
Definitely. It holds up well in the fridge for 2–3 days and makes a great lunch, side dish, or light dinner during the week.
More Easy Mediterranean Recipes
- Greek zucchini fritters
- Greek shrimp orzo
- Tabouli
- Italian stuffed peppers
- Chicken kebab (kabobs)
- Italian tuna pasta
- Tirokafteri (spicy feta dip)
- Mediterranean chicken (sheet-pan with potatoes)
Tried this cold pasta salad recipe? We'd love to hear what you think! Leave a 🌟 star rating and drop a comment below—your feedback helps others and totally makes our day. 💬💛
Recipe
Cold Pasta Salad
Ingredients
- 8 ounces short pasta wheels, lumache, shells, bowties, etc.
- 1 can chickpeas 15 ounces or 240 g net - drained and rinsed, or 1½ cup cooked chickpeas
- 1½ cup cucumber diced
- ½ cup sun-dried tomatoes chopped
- 1 scallion chopped
For the Dressing
- 1 cup Greek yogurt
- 4 ounces feta crumbled
- 2 tablespoons extra virgin olive oil
- 2 tablespoons dill or parsley - chopped
- 1 tablespoon lemon juice
- 1 teaspoon lemon zest
- 1 teaspoon dried oregano or mint
- 1 small clove garlic grated - optional
- ½ teaspoon salt and black pepper to taste - taste before adding as feta is already salty
Instructions
- Cook the Pasta: Boil 8 ounces short pasta in salted water until just al dente. Reserve 1 cup pasta water, drain and rinse under cold water for 10 seconds to stop the cooking.
- Make the Dressing: In a large mixing bowl, combine 1 cup Greek yogurt, 2 tablespoons extra virgin olive oil, 2 tablespoons dill, 1 tablespoon lemon juice, 1 teaspoon lemon zest, 1 teaspoon dried oregano, 1 small clove garlic (grated), ½ teaspoon salt black pepper, and 4 tablespoons pasta water.Crumble in 4 ounces feta and stir to combine.
- Marinate the Chickpeas: Add 1 can chickpeas (drained & rinsed) to the dressing and stir gently. Let them sit for a few minutes while the pasta cools—this helps them soak up the flavor.
- Assemble the Salad: Add the cooked pasta, 1½ cup cucumber, 1 scallion, and ½ cup sun-dried tomatoes to the bowl. Toss everything together until well coated and creamy.Spoon the salad into a serving bowl and top with fresh herbs and a sprinkle of Aleppo pepper. Serve cold or at room temperature.
Notes
- Short Pasta: Wheels, fusilli, or farfalle hold the dressing best. Sub elbows, shells, or whole wheat.
- Chickpeas: Use canned for ease, or swap with white beans, lentils, or grilled chicken.
- Cucumber: Adds crunch! Use Persian or English, or sub with zucchini or fennel.
- Sun-Dried Tomatoes: Sweet and tangy—swap with cherry tomatoes, roasted peppers, or olives.
- Greek Yogurt: Thick and creamy. Sub with labneh or dairy-free yogurt.
- Feta: Tangy and salty. Try goat cheese or a vegan alternative.
- Fresh Herbs: Dill or parsley work great—mint, basil, or chives are also delicious.
- Olive Oil: EVOO adds body. Avocado or walnut oil work too.
- Lemon Juice & Zest: Bright and essential. Sub with vinegar only if needed.
- Garlic: Adds depth. Sub with roasted garlic or garlic powder.
- Aleppo Pepper: Optional, but adds mild heat and beautiful color.
- Don’t overcook the pasta: Al dente is key—cold salads turn mushy with overcooked noodles.
- Use thick Greek yogurt: Full-fat gives the dressing body. Skip anything too runny.
- Marinate the chickpeas: Let them sit in the dressing first to soak up flavor.
- Salt your pasta water: It’s your only shot to season the pasta itself—don’t skip it.
- Dice everything small: Even cuts = balanced bites.
- Chill before serving: 30 minutes in the fridge makes it extra creamy and flavorful.
- Feeding a crowd? Double it! Great for meal prep, potlucks, and summer picnics.
Nancy says
Just made this for a family picnic and it was a huge hit! The creamy feta dressing is next-level—tangy, rich, and totally refreshing. I added a little extra dill and it was perfect. Definitely saving this one for summer meal prep. Thanks, Nico!
Nico Pallotta says
Nancy, that makes me so happy to hear—thank you! 🙏 I’m glad the feta dressing was a hit (extra dill sounds perfect!). Hope it becomes a summer staple for you guys. – Nico ☀️🍋