Easy Greek Pasta Salad: Quick, Delicious, Healthy Summer Bowl
I still remember the first time I made this salad for a backyard cookout and accidentally dumped the entire jar of olives into the bowl. Oops. It was one of those kitchen disasters that somehow turned into a win — everyone loved it, olives and all. Honestly, that’s when I learned that a Greek pasta salad thrives on personality and a little chaos. To be real, this recipe is my go-to when I want *easy weeknight dinners* that feel like a mini celebration.
The first 100 words of this post have to lure you in, so here it is: I make this for *healthy comfort food* dinners, for *budget-friendly recipes* nights, and when I need *quick family meals* that disappear faster than I can refill the dressing jar. It’s forgiving, colorful, and ridiculously adaptable — perfect for the chaotic kitchen vibes I live for.
If you’re here for a classic flavor bomb that’s also a winner for potlucks, picnics, and those “I forgot to defrost dinner” panic moments, you’ll love this. And if you want a creamy, tangy, herby dressing that coats every bowtie just right, this is it. By the way, I once tried swapping the bowties for rotini after realizing I had no bowties, and it worked — but the bowties do hold the dressing in such a satisfying way. Also, if you’re in the mood for another pasta salad twist, I sometimes peek at a cheesy macaroni version when I want something ultra-comforting.
Why You’ll Love This Recipe — *easy weeknight dinners*
- Fast to pull together — pasta cooks in 10 minutes, and the dressing is a quick jar-shake away.
- Kid- and picky-eater approved — cherry tomatoes and cucumbers keep it familiar.
- Great for leftovers — the flavors mellow overnight and get even better.
- Flexible for meal prep — it’s part salad, part party, part refrigerator MVP.
- Feels like a hug in a bowl — salty feta, bright lemon, and a touch of honey do wonders.
What Makes This Recipe Special?
There are a million pasta salads out there, but two things set this one apart: the dressing and the forgiving nature. The dressing balances acid, sweet, and savory so that even if you over-salt or under-dress, it still comes together. The dried herbs — oregano, dill, and mint — give a nod to Mediterranean flavors without needing a pantry overhaul. And if I’m honest, the Kalamata olives are the unsung heroes. They add briny pops that make each bite interesting.
This dish feels like summer sunlight on the tongue: tangy, bright, and slightly cheeky. It’s the one I bring when I want something that reads casual but tastes like I put in effort, which, to be honest, is a big win for someone who often cooks while distractingly watching a sitcom.
Ingredients
Here’s what you’ll need, and why I use each item — with my usual spoonful of personality and “don’t do this” warnings.
- 8 ounces bowtie pasta — The shape holds dressing and bits of feta. Don’t overcook; al dente is key.
- 1 1/2 cups grape tomatoes — Sweet, small, and juicy; I throw them in whole or halved depending on how chatty my guests are.
- 1 seedless cucumber — I use English cucumber for fewer seeds and less water mess.
- 1 bell pepper — Any color; orange or yellow makes the bowl pop. I once used a green one and regretted nothing but the aesthetics.
- 1/2 small red onion — Sliced thin; if raw onion makes you cry, soak slices in cold water for 5 minutes.
- 1/2 cup Kalamata olives — Pitted, sliced; big briny flavor. I once misread a label and almost used tiny cocktail olives — it’s different, trust me.
- 2/3 cup feta cheese — Crumbled; creamy, tangy, and crucial. I buy block feta and crumble it myself for texture.
- Fresh parsley — For brightness and green confetti vibes.
- 1/2 cup olive oil — Extra virgin for the flavor. Don’t use light-tasting oil if you want that rich mouthfeel.
- 1/4 cup water — Yes, water. It lightens the dressing so it never becomes oily clog-city.
- 3 tablespoons red wine vinegar — Acid backbone. If you accidentally use too much, add another drizzle of honey.
- 2 tablespoons lemon juice — Freshly squeezed, always. Bottled lemon is a fallback, not a plan.
- 2 tablespoons honey — Balances the vinegar. Use agave for a vegan swap.
- 1 teaspoon Dijon mustard — Emulsifies the dressing and gives it a little kick.
- 2 cloves garlic — Minced or grated; for real garlic lovers, add an extra clove.
- 1 teaspoon dried oregano — Classic Greek signature.
- 1 teaspoon dried dill — Adds a subtle lift.
- 1 teaspoon dried mint — Unexpected but lovely; it brightens the whole dish.
- 1/2 teaspoon fine sea salt and 1/4 teaspoon freshly ground black pepper — Adjust to taste.
Personal tips: I avoid pre-crumbled feta since it’s often dry and chalky. Also, don’t rinse the pasta unless you’re making a cold pasta salad — in this recipe you actually will rinse under cold water to stop the cooking and cool it down, but don’t abandon all the starch — a little cling helps the dressing stick. And a don’t-do-this: don’t skip the mustard; it keeps the dressing from separating like a sad little oil slick.
How to Make It Step-by-Step — *quick family meals*
Alright, get your favorite big bowl. I like a deep glass mixing bowl because it gives me room to toss and watch the colors swirl. Start by filling a large pot with water, salt it like the sea, and get it boiling. Toss in the 8 ounces of bowtie pasta and cook until al dente, which is usually 9–11 minutes for most brands. I taste one — don’t be afraid to chew a bowtie mid-cook; it’s the pro move.
Drain the pasta and rinse under cold water until it’s cool to the touch. This shocks the pasta and stops the cooking so you don’t wind up with mushy bows. Pro tip: drain well, then spread the pasta on a baking sheet for a minute to let excess water evaporate if your kitchen is humid.
While the pasta is doing its thing, chop the vegetables into bite-sized pieces. I halve the grape tomatoes, dice the cucumber into jaunty cubes, and slice the bell pepper into thin strips that don’t overwhelm the bowl. Thinly slice half a small red onion — and if you’re worried about raw onion breath, soak those slices in ice water for 5 minutes before draining. Chop a generous handful of fresh parsley; it’s the green spark that keeps things lively.
Time for the dressing. I use a mason jar because I am that person who loves a good shake. Combine 1/2 cup olive oil, 1/4 cup water, 3 tablespoons red wine vinegar, 2 tablespoons lemon juice, 2 tablespoons honey, 1 teaspoon Dijon mustard, 2 cloves of minced garlic, and the dried herbs: oregano, dill, and mint. Add salt and pepper. Screw on the lid and shake like you mean it. The mustard will help emulsify everything, and if you only have a whisk, that’s fine too — just whisk until it looks smooth.
Dump the cooled pasta into your big bowl with the veggies. Add the olives and half the feta. Pour the dressing over and toss gently, making sure each bowtie gets a little love. Taste and adjust — sometimes I add another pinch of salt, sometimes a splash more lemon. Sprinkle the rest of the feta and the parsley before serving.
Small confession: I once left the dressing on the counter while I chopped and came back to find the dog had stolen the jar lid and licked the rim. So if you have pets, keep lids secured. Also, I learned the hard way that dried mint can be potent; measure it, don’t eyeball.
If you want a heartier, protein-rich version for *high protein meals*, add chickpeas, grilled chicken, or even a scoop of tuna. I’ve also been known to stir in a handful of toasted pine nuts for crunch — risky but rewarding.
Tips for Best Results
Make the dressing ahead and store it in the fridge for up to a week. Shake before using because olive oil can solidify a bit in cooler temps. Use fresh lemon juice — the brightness makes a huge difference. If your pasta seems dry after chilling, add a tablespoon or two of olive oil and toss.
Do not overcook the pasta. I cannot stress this enough. Overcooked pasta ruins texture and makes the salad sad. And when mixing, be gentle — you want to keep some texture in the tomatoes and cucumbers rather than turning everything into a mushy, blended blob.
Ingredient Substitutions & Variations — *budget-friendly recipes*
Short on feta? Swap in crumbled goat cheese or a tangy ricotta salata for a similar vibe. Want more protein? Add grilled chicken or canned chickpeas for an easy boost. For a dairy-free version, skip the feta entirely and double the olives or add avocado for creaminess.
Seasonal tweaks work well: in summer, toss in fresh basil instead of mint. In cooler months, roast a red pepper before chopping for smoky depth. If you need a vegan swap, use agave instead of honey and omit the cheese.
For another bold pasta twist that gives a Tex-Mex spin on crowd-pleasing salads, check my notes beside this lively grilled corn pasta salad inspiration — it’s a great reminder that pasta salads can go places.
Directions
Boil salted water in a large pot and cook pasta until al dente; drain and rinse under cold water. Chop vegetables into bite-sized pieces and combine them in a large mixing bowl. In a jar, mix all dressing ingredients; shake well to combine. Add the cooked pasta to the bowl with vegetables along with olives, feta cheese, and parsley; pour dressing over and toss gently. Serve immediately or chill for about 30 minutes before enjoying.
Best Pairings (Drinks, Sides, Desserts)
This salad pairs beautifully with crisp white wine or a citrusy iced tea. If you’re thinking drinks for a crowd, a light sparkling water with lemon is a safe, refreshing choice. For a side, serve with warm pita and hummus or a plate of roasted lemon potatoes. For dessert, something simple like lemon bars or vanilla ice cream keeps the meal bright.
For a movie night or Sunday dinner, this and a rom-com is perfection — low fuss, high comfort. I once ate this with a friend while watching an old classic and we both agreed: salty feta + sappy love story = culinary catharsis.
How to Store and Reheat Leftovers
Store in an airtight container in the refrigerator for up to 4 days. The flavors deepen overnight, so leftovers often taste even better the next day. If the pasta has absorbed too much dressing and feels dry, stir in a splash of olive oil or a squeeze of lemon to revive it.
Don’t microwave unless you’re adding a protein like chicken and want it warm; this salad is best cold or at room temperature. Microwaving can make the veggies soggy and the feta oddly hot — not ideal.
Make-Ahead and Freezer Tips
Make the dressing up to a week ahead. You can cook the pasta and store it separately for 2-3 days; toss together when you’re ready to serve. Freezing is not recommended — those fresh veggies will turn sad and watery after thawing.
Common Mistakes to Avoid
Overcooking the pasta is the top sin here — keep it al dente. Another is over-salting; feta and olives are salty already. And please don’t skip the water in the dressing — it prevents an oily finish. Finally, avoid adding delicate herbs too early; a sprinkle of fresh parsley at the end keeps everything bright.
Frequently Asked Questions (FAQ)
Can I make this gluten-free? Yes — use a gluten-free bowtie or another pasta shape that holds up well.
Is it suitable for meal prep? Definitely. Keep the dressing separate if prepping for several days to prevent sogginess, but it’s fine to toss everything together a day ahead.
How long does it last? Stored properly in the fridge, 3–4 days. If it smells off or the texture is slimy, toss it — life’s too short for sad pasta.
Cooking Tools You’ll Need
- Large pot for pasta
- Colander
- Mason jar or small bowl for dressing
- Large mixing bowl
- Sharp knife and cutting board
Final Thoughts
This Greek pasta salad is my comfort-meets-convenience dish. It’s colorful, forgiving, and honest — like a friend who shows up with groceries and a terrible joke. It’s one of those recipes that lives in rotation: potlucks, lazy lunches, frantic weeknight dinners, and that lunch you pack for a picnic the next day. I hope you make a version that becomes yours — with that one ingredient you always insist on adding.
If you enjoyed this recipe, don’t forget to save it on Pinterest or share it with a friend!
## Conclusion
If you want a few other takes on Greek-style pasta salads to compare notes or get inspired, I like this classic version at Easy Greek Pasta Salad – Spend With Pennies, a lovely community recipe at Greek Pasta Salad Recipe – Kristine’s Kitchen, and a family-favorite spin over at Greek Pasta Salad Recipe (Family Favorite) – Baker by Nature. Thanks for reading, and if you make it, tell me about your olive-to-feta ratio — I promise I won’t judge (much).
Before you go: don’t forget to try little tweaks — maybe a handful of chickpeas for *high protein meals* or an extra drizzle of olive oil for *healthy comfort food* vibes. Happy cooking!
Also, for some pasta salad inspiration with a creamy, buttery twist next time you want to go bold, I regularly reference variations like this creamy chicken pasta twist when I’m feeling decadent.
Easy Greek Pasta Salad
Ingredients
Pasta and Vegetables
- 8 ounces bowtie pasta Cook until al dente.
- 1.5 cups grape tomatoes Can be halved depending on preferences.
- 1 piece seedless cucumber English cucumber preferred.
- 1 piece bell pepper Any color; orange or yellow recommended.
- 1/2 small red onion Soak in cold water for 5 minutes to reduce sharpness.
- 1/2 cup Kalamata olives Pitted and sliced.
- 2/3 cup feta cheese Crumbled; use block feta for better texture.
Dressing
- 1/2 cup olive oil Extra virgin for best flavor.
- 1/4 cup water Lightens the dressing.
- 3 tablespoons red wine vinegar Essential for acidity.
- 2 tablespoons lemon juice Freshly squeezed preferred.
- 2 tablespoons honey Balances acidity; use agave for vegan.
- 1 teaspoon Dijon mustard Emulsifier for the dressing.
- 2 cloves garlic Minced or grated.
- 1 teaspoon dried oregano Classic Greek flavor.
- 1 teaspoon dried dill Add subtle lift.
- 1 teaspoon dried mint Brightens the dish.
- 1/2 teaspoon fine sea salt Adjust to taste.
- 1/4 teaspoon freshly ground black pepper Adjust to taste.
Instructions
Preparation
- Bring a large pot of salted water to a boil.
- Add the bowtie pasta and cook until al dente, about 9-11 minutes.
- Drain the pasta and rinse under cold water until cool.
- Chop your vegetables: halve the grape tomatoes, dice the cucumber, and slice the bell pepper and red onion.
- Chop fresh parsley and set aside.
Dressing
- In a mason jar, combine olive oil, water, red wine vinegar, lemon juice, honey, Dijon mustard, minced garlic, and dried herbs.
- Seal and shake until well combined.
Combine
- In a large mixing bowl, combine the cooled pasta, chopped vegetables, Kalamata olives, and half the feta.
- Pour the dressing over the salad and toss gently to combine.
- Taste and adjust seasoning with additional salt or lemon if needed.
- Serve cold or chilled, garnished with remaining feta and parsley.
