Greek Pasta Salad
Servings: people (as a main)
This bright and simple Mediterranean pasta salad is one of our go-to summer recipes—fresh, easy to make, and perfect for lunch, picnics, or dinner on the terrace.
Ingredients
- 8 ounces short pasta casarecce, fusilli, penne, or orzo
- 1 can (15 oz) chickpeas or 1½ cups cooked chickpeas - optional
- 1 small cucumber diced
- 1½ cup cherry tomatoes halved
- ½ green bell pepper diced
- ½ cup Kalamata olives
- ½ small red onion thinly sliced
- 1 cup crumbled feta or more to taste
- 3 tablespoons fresh parsley chopped, or dill
For the Dressing
- ¼ cup extra virgin olive oil
- 3 tablespoons lemon juice
- 1 teaspoon lemon zest
- 1 teaspoon Dijon mustard
- 1 teaspoon honey
- 1 teaspoon dried oregano
- ¾ teaspoon salt + 2 twists black pepper
Instructions
- Marinate the Chickpeas: Whisk ¼ cup extra virgin olive oil, 1 teaspoon lemon zest, 3 tablespoons lemon juice, 1 teaspoon Dijon mustard, 1 teaspoon honey, 1 teaspoon dried oregano, ¾ teaspoon salt, and 2 twists pepper in a large bowl.Toss in 1 can (15 oz) chickpeas - drained and rinsed - and let them marinate while you prep everything else.
- Cook the Pasta: Boil salted water, cook 8 ounces short pasta until al dente, then rinse under cold water for 15 seconds to stop the cooking.
- Prep the Veggies: Add 1 small cucumber (diced), 1½ cup cherry tomatoes (halved), ½ green bell pepper (diced), ½ small red onion (thinly sliced), ½ cup Kalamata olives, 3 tablespoons fresh parsley (chopped) and 1 cup crumbled feta to the chickpeas. Give it a quick toss.
- Toss and Serve: Add the cooled pasta and mix gently until everything is coated and creamy. Refrigerate for 30 minutes before serving for best flavor. Cool, fresh, and perfect for summer.
Notes
SUBSTITUTIONS
- Pasta: Use casarecce, fusilli, penne, or orzo. Gluten-free or whole grain work too.
- Cucumber: Adds crunch. Swap with zucchini or celery.
- Cherry tomatoes: Sweet and juicy. Grape or diced tomatoes also work.
- Green bell pepper: Classic crunch. Use red, yellow, or orange for more sweetness.
- Kalamata olives: Bold and briny. Sub with Italian black olives if needed.
- Red onion: Sharp and colorful. Try shallots or pickled onions for a milder bite.
- Feta cheese: Creamy and salty. Goat cheese or vegan feta are fine swaps.
- Fresh herbs: Parsley and dill are great. Mint or oregano work too.
- Olive oil: Go for extra virgin for the best flavor.
- Lemon juice & zest: Bright and zippy. Sub with white or red wine vinegar.
- Honey: Balances the tang. Maple syrup or agave also work.
- Dijon mustard: For depth and emulsion. Yellow or whole grain are fine.
- Dried oregano: Classic Greek and Italian flavor. Use more if using fresh, or swap with thyme.
- Salt the water: Season your pasta well—it’s your only shot.
- Quick rinse: Cool pasta under cold water for 15 sec. Slightly warm is perfect.
- Dress warm: Toss pasta with some dressing while warm for max flavor.
- Use the good stuff: Extra virgin olive oil + fresh lemon juice + zest = magic.
- Chop small: Bite-sized pieces mix better and eat easier.
- Feta in brine: Way creamier and tastier than pre-crumbled.
- Kalamata = best: Or use Taggiasche, Gaeta, or Castelvetrano olives.
- Chill it: Let it sit 30 min in the fridge so the flavors come together.
- Herbs last: Add parsley or dill just before serving to keep them fresh.
- Make ahead: Keeps great for 1–2 days—perfect for prep or packed lunches.
