Summer Pasta Salad Greek Style

On a bright July afternoon a neighbor slid a bowl of this pasta salad onto my counter and the sharp scent of red wine vinegar and oregano cut through the heat in the best way; I asked for the recipe before dessert arrived

I once doubled this for a rooftop dinner and watched it disappear while neighbors debated whether the parsley or the dill made it sing

Ingredients

• Pasta 250 g: Short shapes like penne fusilli or farfalle hold the dressing and bits of vegetable so every forkful feels complete
• Salt for the pasta water: Salting the water is your first season it is key to flavorful pasta
• Cucumber 1 medium diced: Use a firm cucumber and seed if watery to avoid a soggy salad
• Cherry tomatoes 200 g halved: Sweet juicy tomatoes add acidity and pop when fresh
• Red onion 1 small thinly sliced: Soak briefly in cold water if you want a milder bite
• Red bell pepper 1 diced: Adds crunch and a sweet note
• Kalamata olives 100 g pitted halved: Their briny depth is a backbone for the classic flavor
• Feta 120 g crumbled: Choose a block style feta for better texture and crumble with your hands
• Capers 2 tablespoons optional: Add extra tang sparingly
• Extra virgin olive oil 4 tablespoons: A good quality oil makes the dressing glow
• Red wine vinegar 2 tablespoons: Balances the oil with bright acidity
• Dried oregano 1 teaspoon: A little goes a long way and it pairs beautifully with feta
• Garlic 1 clove minced: Fresh garlic keeps the dressing lively
• Sea salt half teaspoon: Start light and adjust after tossing
• Black pepper quarter teaspoon freshly ground: Freshly ground gives the best aroma
• Fresh parsley 2 tablespoons chopped: Adds herbaceous lift
• Fresh dill 2 tablespoons chopped optional: Dill brings a cool aromatic note when you want it

Instructions

Cook the pasta:

Bring a large pot of well salted water to a boil then add the pasta and cook until al dente according to the package; drain and rinse under cold water to stop cooking

Prep the vegetables:

While the pasta cooks dice the cucumber halve the tomatoes thinly slice the onion and dice the pepper so everything is ready to toss

Make the dressing:

Whisk together the olive oil red wine vinegar oregano garlic salt and pepper until the mixture smells bright and cohesive

Combine everything:

Add the cooled pasta to a large bowl with the vegetables olives and capers then pour the dressing over and toss gently so nothing falls apart

Fold in the cheese and herbs:

Gently fold in the crumbled feta parsley and dill tasting as you go to adjust seasoning

Chill briefly:

Let the salad rest in the fridge for at least 15 minutes so the flavors marry then serve cold or at room temperature

Save to Pinterest

Save to Pinterest

At a small summer birthday this salad became the thing guests asked to bring home and suddenly it was part of the party rather than just a side dish

Serving Suggestions

Serve this pasta salad alongside grilled fish or skewers or let it live on a buffet with slices of crusty bread and a crisp white wine

Variations to Try

Stir in chickpeas for a vegetarian protein boost or add grilled chicken for extra substance and try vegan feta for a dairy free option

Storage and Make Ahead

This salad keeps well in the fridge for up to two days and often tastes better after a few hours as the flavors blend

• Store in a sealed container to keep the vegetables crisp
• If the salad dries out add a splash of olive oil or a little vinegar and toss
• Avoid freezing as the texture of the vegetables and cheese will change

Save to Pinterest

Save to Pinterest

Make this one when the tomatoes are at their peak and let it be the effortless dish everyone reaches for

Common Questions

→ What pasta shape works best?

Short shapes like penne, fusilli or farfalle hold the dressing and bits of vegetable well. Choose a shape with twists or ridges to catch the olive oil and herbs; cook to al dente so the salad keeps texture when chilled.

→ How do I prevent the salad from getting soggy?

Drain and rinse pasta under cold water to stop cooking and remove excess starch. Toss cooled pasta with a little olive oil before combining with vegetables, and add dressing shortly before serving if storing for more than a few hours.

→ Can I make this ahead of time?

Yes. Assemble and chill up to a day ahead for best flavor. If making earlier, dress the pasta lightly and add most of the dressing and salt closer to serving to preserve vegetable crunch and feta texture.

→ What are good dairy-free or vegan swaps?

Use a vegan feta alternative or omit cheese and add chickpeas or toasted nuts for creaminess and protein. A splash more olive oil and a pinch of nutritional yeast can add richness.

→ How long will leftovers keep?

Stored in an airtight container in the refrigerator, the salad keeps 2–3 days. Vegetables may soften and herbs lose brightness over time; refresh with a squeeze of vinegar or extra herbs before serving.

→ How should I adjust the seasoning?

Taste after tossing and adjust salt and acid. If it tastes flat, add a little more red wine vinegar or a squeeze of lemon. Balance salt with pepper and a touch more oil if needed.

→ What are good serving suggestions?

Serve chilled or at room temperature as a side or light main. It pairs well with grilled meats, seafood, or a crisp white wine such as Sauvignon Blanc. Top with extra herbs for brightness just before serving.