During the summer months, I make one variation or another of this Greek Pasta Salad at least twice a month, and because I have the basics down, it’s easy to pull together for get-togethers, potlucks and BBQs.
Just like a signature scent, song, and style, every home cook should have a defining mark that sets us apart from the pack. A signature dish. That one recipe to rely on, to go back to, time and time again. A recipe we know like the back of our hand, to pull out of our back pocket at a moment’s notice and feel 100% confident that THIS dish…this dish will deliver.
Friends, meet my signature pasta salad. My loaded Greek pasta salad. It’s ultimately adaptable and flexible depending on the ingredients I have — or don’t have — in the pantry or refrigerator.
What’s in Greek Pasta Salad?
This Greek pasta salad with feta combines a lot of salty, briny flavors with bright, fruity ones. The Kalamata olives are a must for me in this pasta salad, as are the artichoke hearts and white balsamic vinegar.
The rest of the flavorful ingredients needed for this artichoke and cucumber pasta salad include:
- Olive oil
- White balsamic vinegar
- Dry oregano
- Salt and pepper
- Artichoke hearts
- Roasted red bell peppers
- Kalamata olives
- Red onion
- Feta cheese
- Fresh basil
How to Make Greek Pasta Salad
I’ve made this homemade pasta salad so many times I honestly think I could do it with my eyes closed. Simply whisk together a Greek salad dressing, then prep the veggies as instructed. Cook the pasta, and give it a few minutes to cool off before tossing with the rest of the ingredients (you don’t want to melt the feta).
Add all of the pasta salad ingredients to a large bowl and toss to combine. I like to reserve some of the feta cheese to sprinkle on top — it makes the dish look a little more pulled together. You can also garnish this easy pasta salad with slivered fresh basil leaves.
Can I Prep This Pasta Salad in Advance?
I actually think this Greek pasta salad with feta tastes better after it’s had time to sit in the fridge for a bit. The pasta soaks up the extra Greek dressing, making each bite even more flavorful. You can let this pasta salad chill overnight, if needed. Don’t let it sit for more than a day before serving it though, because the pasta will become soggy over time.
What’s the Best Pasta for Pasta Salad?
You can make Greek pasta salad with just about any type of pasta noodle. Use egg noodles, long pasta, short or shell pasta, whole what, gluten-free, or whatever happens to be in the pantry.
Greek Pasta Salad Variations
This is not baking. This is not science. It’s about having the basic ratio and flavor profiles down, and then cooking on the fly, so play with this pasta salad recipe as much as you’d like.
There are plenty of ways to make this pasta salad your own, such as:
- Stick within the Greek flavor mode, and add more vegetables, or less. My husband LOVES the crunch of cucumber so that’s always his number one request but you could toss in zucchini here too. My number one request is artichoke hearts so they nearly always go in, unless I’m out. I usually use artichoke hearts in water rather than in oil, but if that’s all I have on hand, either one works. I used roasted red bell pepper here, but fresh diced bell pepper of any color is delicious too. And pretty much any flavor of olives will do. Other Mediterranean flavor ingredients to add might include avocado, capers, pepperoncini, chickpeas, and sun dried tomatoes instead of fresh cherry tomatoes.
- Play the herb game. I used fresh basil to garnish and flavor this salad but oregano, rosemary, marjoram, parsley, arugula, and thyme all work, too.
- Dress it up. I always use a fruity olive oil for this salad dressing but as long as you keep the same ratios in mind, use your choice of white balsamic, red wine vinegar or lemon juice for tang. If you use regular balsamic vinegar be aware that your dressing will be dark and so will your pasta salad.
More Pasta Salad Recipes:
- Kale Caesar Pasta Salad
- BLT Pasta Salad with Avocado
- Creamy Tuscan Pasta Salad
- Caprese Pasta Salad
- Avocado Pesto Pasta Salad
If you make this recipe, please let me know! Leave a star rating on this recipe below and leave a comment, take a photo and tag me on Instagram with #foodiecrusheats.
Greek Pasta Salad with Cucumbers and Artichoke Hearts
- ½ cup fruity olive oil
- ¼ cup white balsamic vinegar
- 4 cloves garlic , minced or pressed
- 2 tablespoons dry oregano
- 1 teaspoon kosher salt
- 1 teaspoon freshly ground pepper
- 1 pound pasta noodles , cooked, drained and cooled*
- 2 15- ounce cans quartered artichoke hearts in brine , drained
- 1 12- ounce jar roasted red bell peppers slivered or chopped
- 1 8- ounce jar kalamata olives , halved
- 1 hot house cucumber , cut into ⅜" slices
- ¼ red onion , thinly sliced
- 1 cup crumbled feta cheese
- ⅓ cup fresh slivered or chopped basil leaves
- To make the dressing, in a small bowl or a jar fitted with a lid, add the olive oil, vinegar, garlic, oregano, salt and pepper and whisk well to combine. Let sit at room temperature for flavors to blend.
- Add the cooked pasta, artichoke hearts, roasted bell peppers, olives, cucumber, onion, and half of the feta cheese to a large bowl. Pour the dressing over the salad ingredients and toss gently to mix. Taste for seasoning and add more salt and pepper or more olive oil if needed. Add the rest of the feta cheese to the top of the pasta salad and top with more fresh basil if desired. Let the flavors sit for ½ hour before serving or overnight.
More Greek Recipes to Love:
There’s plenty of ways to get thee to the Greek, and here’s just 10 of them. Opa!
- Greek Salad with Avocado
- Greek Turkey Burgers with Tzatziki Sauce
- Greek Kale Salad Recipe from Cookie and Kate
- Pork Souvlaki With Lemon Rice
- One Pan Low-Carb Greek Skillet Chicken from Kalyn’s Kitchen
- Greek Tacos from Taste and Tell
- Greek-Style Panzanella Bread Salad Recipe
- Mediterranean Quinoa Salad
- Greek Stuffed Sweet Potatoes from Two Peas and Their Pod
- Easy Chicken Gyros with Tzatziki Sauce
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Too much oregano! Cut in half!
A favorite delicious salad, filled with goodness.
Penny | SparklingPenny
This was delicious! Thank you. My boys aren’t into salad dishes normally but they loved this one. I’m going to try adding some leftover chicken next time too.
Ashley @ Foodie Crush
Thanks so much Penny! Chicken would be great!
Loved it!! Used tagliatelle pasta and added some grilled chicken. YUM!
Ashley @ Foodie Crush
Yum! Thank you Raylene!
Delicious! I used White Wine Vinegar, and whole wheat orchiette pasta. I am bringing this for my book club tonight!
So glad you enjoyed it Courtney, and yes, you can always use a different pasta :)
This turned out wonderful! I used red wine vinegar because I couldn’t find white balsamic at Trader Joe’s. But it turned out fantastic. It made a lot so I took leftovers to work the next day and everyone really loved it. Thanks for sharing!
Awesome Amber! I love this salad for leftovers too.
So impressed with this recipe! I never comment on recipes but for this one I had to. Simple and delicious. I used cheese tortellini for the pasta, and minced olives. Seriously could eat this everyday. Thanks so much for the recipe!
Ashley @ Foodie Crush
THANK YOU SO MUCH FOR YOUR COMMENT!
How many servings would you estimate this recipe yields?
Ashley @ Foodie Crush
4-8 depending on serving size
This salad is the BOMB! The only changes I made was I used zucchini instead of cucumbers (I love zucchini best), added garbanzo beans and tried Brianna’s Creamy Balsamic dressing (you can get at walmart). I love to keep some type of veggie/bean/pasta salad in the fridge all the time so I’m always looking for new ideas. This will be in our fridge a lot! Thanks for sharing!
This is very similar to the pasta salad I make and everyone loves. One thing I do differently is to use artichokes in oil and use it instead of the olive oil. I love doing lots of veggies too. So yummy.
Laura | Tutti Dolci
Yes please, this is just the salad I need for the holiday weekend!
Sounds like it is a great. Salad
Sara @ Last Night's Feast
Yum is right!!
Oh this looks so good! I’m on a Greek salad kick, so this will be great :)
I am going to eat this all summer long!
I could live off this forever! Thanks for sharing.
Stunning looking recipe! This is right up my street, so colourful and tasty looking.