Greek Pasta Salad is a fresh, colorful, and Mediterranean-inspired dish combining tender pasta with crisp vegetables, olives, and a tangy vinaigrette. Light, flavorful, and easy to prepare, it’s perfect as a side dish, picnic meal, or a quick lunch. This salad can be made vegan by skipping feta or using plant-based alternatives.
Cook pasta: Boil pasta in salted water according to package instructions. Drain and rinse under cold water to cool.
Prepare vegetables: While pasta cooks, chop cherry tomatoes, cucumber, red onion, and olives.
Mix salad: In a large bowl, combine cooled pasta and vegetables.
Dress salad: Drizzle with olive oil and lemon juice. Add salt, pepper, and dried oregano to taste. Toss gently to coat evenly.
Chill: Refrigerate for 15–20 minutes to let flavors meld (optional).
Serve: Serve chilled or at room temperature. Garnish with feta or vegan feta if desired.
Enjoy: Perfect as a light meal or side dish for summer gatherings.
250 grams pasta (penne, fusilli, or farfalle)
2 tablespoons olive oil
1 cup cherry tomatoes, halved
½ cup Kalamata olives, pitted and sliced
1 cup cherry tomatoes, halved
1 tablespoon lemon juice
½ cup red onion, finely chopped
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