10 Simple Greek Pasta Salad Recipes for Quick Meal Prep

When it comes to meal prep, Greek pasta salads are my go-to. They’re quick, easy, and packed with flavor. From fresh veggies to zesty dressings, these salads have it all. Each recipe offers something unique and satisfying. Ready to elevate your meal prep game with these delightful dishes?

Classic Greek Pasta Salad

Classic Greek Pasta Salad is a vibrant and invigorating dish that brings the flavors of the Mediterranean right to your table. This salad is a perfect combination of al dente pasta, crisp vegetables, tangy feta cheese, and a zesty dressing, making it an ideal choice for picnics, barbecues, or as a light meal on its own. Its colorful ingredients not only make it pleasing to the eye but also provide a nutritious balance of carbohydrates, vitamins, and healthy fats.

The beauty of this Greek Pasta Salad lies in its versatility. You can easily adapt the ingredients based on what you have on hand or your personal preferences. Whether you prefer a little extra crunch with some olives or wish to add grilled chicken for protein, this salad can accommodate your culinary creativity. Serve it chilled or at room temperature, and it’s sure to be a crowd-pleaser!

Ingredients (Serves 4-6):

• 12 ounces of rotini or penne pasta
• 1 cup cherry tomatoes, halved
• 1 cucumber, diced
• 1 bell pepper (red or yellow), diced
• 1/2 red onion, finely chopped
• 1/2 cup Kalamata olives, pitted and halved
• 1 cup feta cheese, crumbled
• 1/4 cup fresh parsley, chopped
• 1/4 cup olive oil
• 2 tablespoons red wine vinegar
• 1 tablespoon lemon juice
• 1 teaspoon dried oregano
• Salt and pepper to taste

Cooking Instructions:

1. Cook the Pasta: Begin by bringing a large pot of salted water to a boil. Add the rotini or penne pasta and cook according to the package instructions until al dente, usually about 8-10 minutes. Stir occasionally to prevent sticking. Once cooked, drain the pasta in a colander and rinse under cold water to stop the cooking process. This will also cool the pasta down for the salad.
2. Prepare the Vegetables: While the pasta is cooking, wash and chop all your vegetables. Dice the cucumber, bell pepper, and red onion, and halve the cherry tomatoes. Place all the chopped vegetables in a large mixing bowl.
3. Combine Ingredients: Once the pasta has cooled, add it to the mixing bowl with the vegetables. Toss in the Kalamata olives and crumbled feta cheese. Gently mix the ingredients to combine everything evenly.
4. Make the Dressing: In a small bowl, whisk together the olive oil, red wine vinegar, lemon juice, dried oregano, salt, and pepper. Taste the dressing and adjust the seasoning if needed.
5. Dress the Salad: Pour the dressing over the pasta and vegetable mixture. Toss everything together until the pasta and vegetables are well coated with the dressing. Be gentle to avoid breaking the feta cheese too much.
6. Chill and Serve: Cover the salad with plastic wrap or transfer it to an airtight container and refrigerate for at least 30 minutes to allow the flavors to meld together. Before serving, give it a good toss and garnish with fresh parsley.

Extra Tips:

For the best flavor, allow the pasta salad to marinate in the refrigerator for a couple of hours before serving. This will enhance the taste as the dressing seeps into the pasta and vegetables.

Feel free to customize the salad with additional ingredients like artichoke hearts, sun-dried tomatoes, or even grilled chicken for a heartier version. Additionally, to keep the salad fresh for longer, consider adding the feta cheese just before serving to prevent it from becoming too soft. Enjoy your delicious Classic Greek Pasta Salad!

Mediterranean Orzo Salad

Mediterranean Orzo Salad is a delightful and invigorating dish that perfectly embodies the vibrant flavors of the Mediterranean. This salad combines the tender, small pasta known as orzo with a medley of fresh vegetables, herbs, and a tangy dressing, making it an ideal choice for picnics, potlucks, or light family dinners.

It’s not only quick to prepare but is also a versatile recipe that can be customized to suit your taste preferences or whatever ingredients you have on hand. This salad is packed with nutritious ingredients, making it a wholesome option that can stand alone as a meal or serve as a perfect side dish alongside grilled meats or seafood.

The combination of olives, feta cheese, and a zesty vinaigrette brings a burst of flavor to every bite. Whether you’re a fan of Mediterranean cuisine or simply looking to add a new dish to your repertoire, this Mediterranean Orzo Salad is sure to become a favorite.

Ingredients (Serves 4-6):

• 1 cup orzo pasta
• 1 cup cherry tomatoes, halved
• 1 cucumber, diced
• 1 bell pepper (any color), diced
• ½ red onion, finely chopped
• ½ cup Kalamata olives, pitted and sliced
• ½ cup feta cheese, crumbled
• ¼ cup fresh parsley, chopped
• ¼ cup olive oil
• 2 tablespoons red wine vinegar
• 1 teaspoon dried oregano
• Salt and pepper to taste

Cooking Instructions:

1. Cook the orzo: Begin by bringing a large pot of salted water to a boil. Add the orzo pasta and cook according to package instructions, usually about 8-10 minutes, until al dente. Stir occasionally to prevent sticking.
2. Drain and cool: Once the orzo is cooked, drain it in a colander and rinse it under cold water to stop the cooking process and cool it down. This will help maintain the pasta’s texture.
3. Prepare the vegetables: While the orzo is cooling, chop the cherry tomatoes, cucumber, bell pepper, and red onion into bite-sized pieces. Place them in a large mixing bowl.
4. Add olives and feta: Slice the Kalamata olives and add them to the bowl along with the crumbled feta cheese. This will enhance the Mediterranean flavor of the salad.
5. Mix the dressing: In a small bowl, whisk together the olive oil, red wine vinegar, dried oregano, salt, and pepper. Adjust the seasoning to taste.
6. Combine everything: Once the orzo has cooled, add it to the bowl with the vegetables, olives, and feta. Pour the dressing over the salad and gently toss everything together until well combined.
7. Finish with parsley: Finally, fold in the fresh parsley for an extra burst of flavor.
8. Chill and serve: For the best taste, let the salad chill in the refrigerator for at least 30 minutes before serving to allow the flavors to meld together.

Extra Tips:

For an even more robust flavor, consider adding additional ingredients like artichoke hearts, sun-dried tomatoes, or roasted red peppers.

You can also customize the dressing by incorporating lemon juice or fresh herbs like basil or dill for a different twist. This salad can be made a day in advance, making it a great option for meal prep or gatherings. Just be sure to give it a good toss before serving, as the ingredients may settle.

Greek Chicken Pasta Salad

Greek Chicken Pasta Salad is a vibrant and nutritious dish that brings together the fresh flavors of Mediterranean cuisine. This salad is perfect for a light lunch, a potluck, or a family dinner. With tender chicken, colorful vegetables, and a tangy dressing, it’s both satisfying and easy to prepare.

The combination of pasta and protein makes this salad hearty enough to serve as a main dish, while the bright flavors of feta cheese, olives, and herbs create a revitalizing experience that can brighten any meal.

This recipe allows for flexibility; feel free to add or substitute ingredients based on your preferences or what you have on hand. The dressing, made with olive oil and lemon juice, complements the ingredients beautifully, tying the dish together.

Whether served chilled or at room temperature, Greek Chicken Pasta Salad is sure to delight your taste buds and impress your guests.

Ingredients (Serves 4-6)

• 8 oz. penne or rotini pasta
• 2 cups cooked chicken breast, shredded or diced
• 1 cup cherry tomatoes, halved
• 1 cucumber, diced
• 1 bell pepper, chopped (any color)
• 1/2 red onion, finely chopped
• 1/2 cup Kalamata olives, pitted and sliced
• 1/2 cup feta cheese, crumbled
• 1/4 cup fresh parsley, chopped
• 1/4 cup olive oil
• 3 tbsp red wine vinegar
• 1 lemon, juiced
• 1 tsp dried oregano
• Salt and pepper to taste

Cooking Instructions

1. Cook the Pasta: In a large pot, bring salted water to a boil. Add the pasta and cook according to package instructions until al dente. Once cooked, drain the pasta and rinse it under cold water to stop the cooking process. This also helps cool the pasta down for the salad.
2. Prepare the Chicken: If you haven’t already, cook the chicken breast by baking, grilling, or poaching until fully cooked. Allow it to cool slightly before shredding or dicing it into bite-sized pieces. This adds protein to your salad and makes it more filling.
3. Chop the Vegetables: While the pasta and chicken are cooling, wash and chop all the vegetables. Halve the cherry tomatoes, dice the cucumber, chop the bell pepper, and finely chop the red onion. This adds a colorful and crunchy texture to your salad.
4. Make the Dressing: In a small bowl, whisk together the olive oil, red wine vinegar, lemon juice, dried oregano, salt, and pepper. Adjust the seasoning according to your taste. This dressing is key to enhancing the flavors of the salad.
5. Combine the Ingredients: In a large mixing bowl, combine the cooked pasta, chicken, chopped vegetables, olives, feta cheese, and parsley. Pour the dressing over the top and toss everything together gently until well combined. Make sure all the ingredients are evenly coated with the dressing.
6. Chill and Serve: Cover the bowl with plastic wrap or a lid and refrigerate the salad for at least 30 minutes to allow the flavors to meld together. Serve chilled or at room temperature, and enjoy your delicious Greek Chicken Pasta Salad!

Extra Tips

When preparing Greek Chicken Pasta Salad, consider using whole grain pasta for added fiber and nutrients. You can also customize this salad by adding other ingredients such as artichoke hearts, sun-dried tomatoes, or even spinach for extra greens.

If you have leftovers, store them in an airtight container in the refrigerator; this salad can last for up to three days, although the pasta may absorb some of the dressing over time.

Spinach and Feta Pasta Salad

Spinach and Feta Pasta Salad is a revitalizing and vibrant dish that perfectly embodies the flavors of the Mediterranean. This salad isn’t only easy to prepare but also packed with nutrients, making it a great option for a light lunch or a side dish for dinner. The combination of fresh spinach, tangy feta cheese, and al dente pasta creates a delightful texture and taste that will impress your family and friends.

This pasta salad is versatile and can be customized according to your preferences. Add in some cherry tomatoes for sweetness, olives for a briny kick, or a squeeze of lemon juice for brightness. Perfect for potlucks, picnics, or as a make-ahead meal, this Spinach and Feta Pasta Salad is sure to be a hit on any occasion.

Ingredients (Serves 4-6):

• 8 oz. rotini or penne pasta
• 4 cups fresh spinach, chopped
• 1 cup feta cheese, crumbled
• 1 cup cherry tomatoes, halved
• 1/2 cup red onion, finely chopped
• 1/2 cup Kalamata olives, pitted and sliced
• 1/4 cup olive oil
• 2 tbsp red wine vinegar
• 1 tsp dried oregano
• Salt and pepper to taste

Cooking Instructions:

1. Cook the Pasta: Bring a large pot of salted water to a boil. Add the rotini or penne pasta and cook according to the package instructions until al dente. Drain the pasta and rinse it under cold water to stop the cooking process. Set aside to cool completely.
2. Prepare the Vegetables: While the pasta is cooling, chop the fresh spinach, halve the cherry tomatoes, and finely chop the red onion. If using whole olives, pit and slice them. Set the prepared vegetables aside for later use.
3. Make the Dressing: In a small bowl, whisk together the olive oil, red wine vinegar, dried oregano, salt, and pepper. This vinaigrette will add flavor to the pasta salad, so make sure to mix it well until combined.
4. Combine the Ingredients: In a large bowl, add the cooled pasta, chopped spinach, crumbled feta cheese, halved cherry tomatoes, red onion, and sliced olives. Pour the dressing over the salad and gently toss all the ingredients together until everything is well coated in the dressing.
5. Taste and Adjust: Before serving, taste the salad and adjust the seasoning if necessary. You can add more salt, pepper, or lemon juice to enhance the flavors according to your preference.
6. Chill and Serve: For best results, cover the salad with plastic wrap and refrigerate for at least 30 minutes to allow the flavors to meld together. Serve chilled or at room temperature.

Extra Tips:

For added texture and flavor, consider incorporating toasted pine nuts or walnuts into the salad. You can also substitute the spinach with arugula for a peppery kick, or use different types of pasta based on your preference.

Additionally, this recipe can easily be doubled or halved to accommodate different serving sizes, making it a flexible option for any gathering.

Greek Quinoa Pasta Salad

Greek Quinoa Pasta Salad is a revitalizing and nutritious twist on traditional Greek pasta salad. Combining the nuttiness of quinoa with the delightful flavors of Mediterranean ingredients, this salad is perfect for warm days, potlucks, or as a side dish for grilled meats. The vibrant colors of fresh vegetables and herbs paired with a zesty dressing make it not only delicious but also visually appealing.

This dish isn’t only vegetarian but can also easily be made vegan by omitting feta cheese or using a plant-based alternative. The combination of protein-rich quinoa and whole grain pasta guarantees that you’ll be satisfied and energized.

Whether you’re enjoying it as a main course or a side, Greek Quinoa Pasta Salad is sure to become a favorite in your recipe collection.

Ingredients (serves 4-6):

• 1 cup quinoa
• 8 oz whole grain pasta (penne or fusilli)
• 1 cup cherry tomatoes, halved
• 1 cucumber, diced
• 1 bell pepper (red or yellow), diced
• 1/2 red onion, finely chopped
• 1/2 cup Kalamata olives, pitted and sliced
• 1/2 cup feta cheese, crumbled (optional)
• 1/4 cup fresh parsley, chopped
• 1/4 cup olive oil
• 2 tablespoons red wine vinegar
• 1 tablespoon lemon juice
• 1 teaspoon dried oregano
• Salt and pepper to taste

Cooking Instructions:

1. Cook the Quinoa: Rinse the quinoa under cold water to remove any bitterness. In a medium saucepan, combine the rinsed quinoa with 2 cups of water. Bring to a boil, then reduce the heat to low, cover, and simmer for about 15 minutes or until all the water is absorbed. Once cooked, fluff with a fork and let it cool.
2. Cook the Pasta: In a large pot, bring salted water to a boil. Add the whole grain pasta and cook according to package instructions until al dente. Drain and rinse under cold water to stop the cooking process. Allow it to cool completely.
3. Prepare the Vegetables: While the quinoa and pasta are cooling, chop the cherry tomatoes, cucumber, bell pepper, and red onion. Place them in a large mixing bowl along with the sliced Kalamata olives and crumbled feta cheese (if using).
4. Make the Dressing: In a small bowl, whisk together the olive oil, red wine vinegar, lemon juice, dried oregano, salt, and pepper. Adjust seasoning to your taste.
5. Combine Ingredients: Once the quinoa and pasta have cooled, add them to the bowl with the vegetables. Pour the dressing over the mixture and toss gently to combine, making sure everything is evenly coated.
6. Chill and Serve: Let the salad chill in the refrigerator for at least 30 minutes to allow the flavors to meld together. Before serving, give it a quick toss and garnish with fresh parsley.

Extra Tips:

For an added layer of flavor, consider marinating the Kalamata olives in herbs or garlic before adding them to the salad.

You can also customize this salad by adding grilled chicken, chickpeas, or other seasonal vegetables. To keep the salad fresh, store any leftovers in an airtight container in the refrigerator for up to 3 days. The flavors will continue to develop, making it an excellent make-ahead option!

Roasted Vegetable Greek Pasta Salad

Roasted Vegetable Greek Pasta Salad is a vibrant and nutritious dish that perfectly combines the hearty flavors of roasted vegetables with the tangy essence of Greek ingredients. This salad isn’t only visually appealing but also packed with nutrients, making it an excellent option for a light lunch, a side dish for dinner, or a picnic treat.

The medley of roasted vegetables lends a sweet and smoky flavor, while the feta cheese and olives add a delightful brininess, all tossed together with pasta and a zesty dressing. Making this salad is straightforward and enjoyable, as it allows for creativity with your choice of vegetables. You can customize the roasted vegetable selection based on what you have on hand or what’s in season, ensuring a fresh and delicious dish every time.

Serve it chilled or at room temperature, and you’ll have a flavorful, satisfying meal that everyone will love.

Ingredients (Serves 4-6):

• 8 oz. of pasta (such as penne or fusilli)
• 1 medium zucchini, diced
• 1 red bell pepper, diced
• 1 yellow bell pepper, diced
• 1 red onion, chopped
• 1 cup cherry tomatoes, halved
• 3 tablespoons olive oil
• Salt and pepper to taste
• 1 teaspoon dried oregano
• 1 teaspoon garlic powder
• ½ cup Kalamata olives, pitted and halved
• ½ cup crumbled feta cheese
• ¼ cup fresh parsley, chopped
• Juice of 1 lemon

Cooking Instructions:

1. Preheat the Oven: Begin by preheating your oven to 425°F (220°C). This high temperature is essential for roasting the vegetables, allowing them to caramelize and develop rich flavors.
2. Prepare the Vegetables: In a large mixing bowl, combine the diced zucchini, red and yellow bell peppers, chopped red onion, and halved cherry tomatoes. Drizzle with 2 tablespoons of olive oil, then season with salt, pepper, dried oregano, and garlic powder. Toss everything together until the vegetables are evenly coated with the oil and seasonings.
3. Roast the Vegetables: Spread the seasoned vegetables in a single layer on a baking sheet. Roast in the preheated oven for about 25-30 minutes, or until the vegetables are tender and slightly caramelized, stirring halfway through for even cooking.
4. Cook the Pasta: While the vegetables are roasting, bring a large pot of salted water to a boil. Add the pasta and cook according to package instructions until al dente. Drain the pasta and rinse it under cold water to stop the cooking process. Set aside.
5. Combine Ingredients: In a large serving bowl, combine the cooked pasta, roasted vegetables, Kalamata olives, and crumbled feta cheese. Drizzle with the remaining tablespoon of olive oil and the lemon juice. Gently toss all the ingredients together until well mixed.
6. Finish and Serve: Finally, sprinkle the chopped fresh parsley over the salad for a burst of color and flavor. Taste and adjust the seasoning with additional salt, pepper, or lemon juice if desired. Serve the salad chilled or at room temperature.

Extra Tips:

For added flavor, consider marinating the olives in a bit of olive oil and herbs before adding them to the salad. You can also substitute the feta cheese with a vegan alternative if you’re looking for a dairy-free option.

For a heartier salad, feel free to add grilled chicken or chickpeas for extra protein. This salad can be made a day in advance and stored in the refrigerator, allowing the flavors to meld beautifully overnight. Enjoy!

Shrimp and Feta Pasta Salad

Shrimp and Feta Pasta Salad is a delightful dish that combines the fresh flavors of the Mediterranean with the satisfying texture of pasta. This vibrant salad is perfect for summer gatherings, picnics, or as a light dinner option. The union of succulent shrimp, tangy feta cheese, and crisp vegetables makes for a colorful and nutritious meal that can be enjoyed cold or at room temperature.

This recipe isn’t only quick to prepare but also offers a great way to incorporate healthy proteins and fresh produce into your diet. The zesty dressing ties all the ingredients together, providing a burst of flavor in every bite. Whether you’re serving it at a barbecue or enjoying it on a quiet evening at home, this Shrimp and Feta Pasta Salad is certain to impress.

Ingredients (serving size: 4-6 people)

• 8 ounces of rotini or penne pasta
• 1 pound of medium shrimp, peeled and deveined
• 1 cup of cherry tomatoes, halved
• 1 cucumber, diced
• 1/2 red onion, finely chopped
• 1 cup of feta cheese, crumbled
• 1/4 cup of fresh parsley, chopped
• 1/4 cup of olive oil
• 2 tablespoons of red wine vinegar
• 1 tablespoon of lemon juice
• 1 teaspoon of dried oregano
• Salt and pepper, to taste

Cooking Instructions

1. Cook the Pasta: In a large pot of salted boiling water, add the rotini or penne pasta. Cook according to package instructions until al dente, usually about 8-10 minutes. Once cooked, drain the pasta in a colander and rinse under cold water to stop the cooking process. This will help cool the pasta and prevent it from becoming mushy.
2. Sauté the Shrimp: In a large skillet, heat 1 tablespoon of olive oil over medium heat. Add the peeled and deveined shrimp to the skillet. Season with salt and pepper, and cook for about 2-3 minutes on each side, or until the shrimp turn pink and opaque. Remove from heat and let cool slightly.
3. Prepare the Vegetables: While the shrimp is cooling, chop the cherry tomatoes, cucumber, and red onion. Place them in a large mixing bowl along with the crumbled feta cheese and chopped fresh parsley. These fresh ingredients add a variety of textures and flavors to the salad.
4. Make the Dressing: In a small bowl, whisk together the remaining olive oil, red wine vinegar, lemon juice, dried oregano, and a pinch of salt and pepper. This zesty dressing will enhance the flavors of the salad and bring all the ingredients together.
5. Combine Everything: Once the pasta and shrimp have cooled, add them to the bowl with the vegetables and feta. Pour the dressing over the salad and gently toss everything together until well combined. This guarantees that all the ingredients are coated with the dressing.
6. Chill and Serve: Once mixed, cover the salad with plastic wrap or a lid and refrigerate for at least 30 minutes to allow the flavors to meld. Serve the salad chilled or at room temperature, and enjoy your delicious Shrimp and Feta Pasta Salad!

Extra Tips

For added flavor, consider marinating the shrimp in a mixture of olive oil, lemon juice, garlic, and herbs for about 30 minutes before cooking. Additionally, feel free to customize the salad by adding other ingredients like bell peppers, olives, or avocados to suit your taste.

This dish also keeps well in the refrigerator, making it great for meal prep or leftovers. Just be sure to toss it gently before serving, as the ingredients may settle.

Greek Pesto Pasta Salad

Greek Pesto Pasta Salad is a delightful twist on traditional pasta salads, combining the vibrant flavors of Greek cuisine with the aromatic goodness of basil pesto. This dish isn’t only invigorating and colorful but also incredibly versatile, making it perfect for summer barbecues, picnics, or as a side dish for your favorite grilled meats.

The combination of fresh vegetables, tangy feta cheese, and hearty pasta guarantees that each bite is packed with flavor, making it a crowd-pleaser for gatherings or family dinners.

In this recipe, we’ll guide you through the process of creating a delicious Greek Pesto Pasta Salad that serves 4-6 people. With its bright colors and robust flavors, this salad isn’t just easy to prepare but also looks stunning on any table.

The creamy pesto dressing ties everything together beautifully while the addition of olives and sun-dried tomatoes imparts a rich Mediterranean flair. Let’s plunge into the ingredients and cooking instructions!

Ingredients

• 12 oz (340g) rotini or penne pasta
• 1 cup fresh basil pesto
• 1 cup cherry tomatoes, halved
• 1 cucumber, diced
• 1 cup Kalamata olives, pitted and halved
• 1 cup crumbled feta cheese
• 1/2 red onion, finely chopped
• 1/4 cup sun-dried tomatoes, chopped (optional)
• Salt and pepper to taste
• Fresh basil leaves for garnish (optional)

Cooking Instructions

1. Cook the Pasta: Begin by boiling a large pot of salted water. Once the water reaches a rolling boil, add the rotini or penne pasta. Cook according to package instructions until al dente, usually about 8-10 minutes. Stir occasionally to prevent the pasta from sticking together.
2. Drain and Cool the Pasta: Once the pasta is cooked, drain it in a colander and rinse it under cold water for about 30 seconds. This will stop the cooking process and help cool the pasta down quickly. Allow the pasta to drain well while you prepare the other ingredients.
3. Prepare the Vegetables: While the pasta is cooling, wash and chop the cherry tomatoes, cucumber, and red onion. If you’re using sun-dried tomatoes, chop them as well. Place all the chopped vegetables in a large mixing bowl.
4. Combine Ingredients: Add the cooled pasta to the bowl of chopped vegetables. Then, pour in the fresh basil pesto and gently toss everything together until the pasta and vegetables are well-coated in the pesto.
5. Add Feta and Olives: Gently fold in the Kalamata olives and crumbled feta cheese. Be careful not to break the feta too much; you want to keep some larger pieces for texture. Season with salt and pepper to taste.
6. Chill and Serve: Cover the salad with plastic wrap or a lid and refrigerate for at least 30 minutes to allow the flavors to meld. When ready to serve, give the salad a gentle toss and garnish with fresh basil leaves if desired.

Extra Tips

For an added depth of flavor, consider roasting the cherry tomatoes before adding them to the salad. Simply toss them in a bit of olive oil, salt, and pepper, and roast them in the oven at 400°F (200°C) for about 20 minutes until they’re blistered.

Additionally, feel free to customize this salad by adding grilled chicken or shrimp for a protein boost, or swap in your favorite vegetables. This Greek Pesto Pasta Salad is best enjoyed fresh but can be stored in an airtight container in the fridge for up to 3 days, making it a great make-ahead dish!

Black Olive and Chickpea Pasta Salad

This Black Olive and Chickpea Pasta Salad is a vibrant and hearty dish that brings together the flavors of Greek cuisine in a delightful way. Packed with protein from the chickpeas and a rich, briny taste from the black olives, this salad isn’t only satisfying but also incredibly easy to prepare.

Perfect for summer barbecues, potlucks, or a light lunch, this salad is sure to impress with its bold flavors and colorful presentation. The combination of pasta, fresh vegetables, and a zesty dressing makes this dish a revitalizing option.

You can customize it by adding other ingredients like feta cheese or cherry tomatoes to enhance the overall flavor profile. Enjoy it chilled or at room temperature, making it a versatile choice for any occasion.

Ingredients (Serves 4-6)

• 8 oz (about 2 cups) rotini or penne pasta
• 1 can (15 oz) chickpeas, drained and rinsed
• 1 cup black olives, pitted and sliced
• 1/2 cup red bell pepper, diced
• 1/2 cup cucumber, diced
• 1/4 cup red onion, finely chopped
• 1/4 cup fresh parsley, chopped
• 1/4 cup olive oil
• 2 tablespoons red wine vinegar
• 1 teaspoon dried oregano
• Salt and pepper to taste
• Optional: 1/2 cup feta cheese, crumbled

Cooking Instructions

1. Cook the Pasta: Bring a large pot of salted water to a boil. Add the rotini or penne pasta and cook according to package instructions until al dente. Drain and rinse under cold water to stop the cooking process, then set aside in a large mixing bowl.
2. Prepare the Chickpeas and Vegetables: In a separate bowl, combine the drained chickpeas, sliced black olives, diced red bell pepper, diced cucumber, and finely chopped red onion. Toss gently to mix the ingredients evenly.
3. Make the Dressing: In a small bowl, whisk together the olive oil, red wine vinegar, dried oregano, salt, and pepper. Adjust the seasoning according to your taste preferences.
4. Combine Ingredients: Add the chickpea and vegetable mixture to the bowl with the cooled pasta. Pour the dressing over the top and gently toss all the ingredients together until well coated.
5. Add Fresh Herbs: Finally, fold in the chopped parsley and, if using, the crumbled feta cheese. Mix until everything is evenly distributed.
6. Chill and Serve: Cover the salad and refrigerate for at least 30 minutes before serving. This allows the flavors to meld together. Serve chilled or at room temperature.

Extra Tips

For an added crunch, consider incorporating some toasted pine nuts or sunflower seeds into the salad.

If you’re looking to make this dish ahead of time, prepare the pasta and dressing separately, then combine them with the other ingredients just before serving to maintain the freshness of the vegetables.

Feel free to experiment with different vegetables or herbs based on your preferences—this salad is very adaptable!

Zesty Lemon Greek Pasta Salad

If you’re seeking a revitalizing and vibrant dish that embodies the flavors of the Mediterranean, search no further than Zesty Lemon Greek Pasta Salad. This delightful salad combines al dente pasta with a medley of fresh vegetables, briny feta cheese, and a zesty lemon dressing that ties everything together. It’s perfect for picnics, potlucks, or as a side dish for a summer barbecue. Not only is it packed with flavor, but it also offers a burst of color that will brighten any table setting.

The best part about this salad is its versatility. You can easily customize the ingredients based on your preferences or what you have on hand. Whether you want to add grilled chicken for extra protein or swap out the veggies for your favorites, this Zesty Lemon Greek Pasta Salad is a fantastic base to work from. With the bright flavors of lemon and fresh herbs, this dish will soon become a staple in your recipe collection.

Ingredients (Serves 4-6):

• 8 oz. fusilli or rotini pasta
• 1 cup cherry tomatoes, halved
• 1 cucumber, diced
• 1 bell pepper (red or yellow), diced
• 1/2 red onion, finely chopped
• 1 cup Kalamata olives, pitted and halved
• 1 cup feta cheese, crumbled
• 1/4 cup fresh parsley, chopped
• 1/4 cup olive oil
• 1 lemon, juiced and zested
• 1 teaspoon dried oregano
• Salt and pepper to taste

Cooking Instructions:

1. Cook the Pasta: Begin by bringing a large pot of salted water to a boil. Add the fusilli or rotini pasta and cook according to the package instructions until al dente. Once cooked, drain the pasta and rinse it under cold water to cool it down quickly. This will help prevent the pasta from becoming mushy and sticking together.
2. Prepare the Vegetables: While the pasta is cooking, prepare the vegetables. Halve the cherry tomatoes, dice the cucumber and bell pepper, and finely chop the red onion. Place all the prepared vegetables in a large mixing bowl, ensuring they’re well combined.
3. Make the Dressing: In a separate small bowl, whisk together the olive oil, lemon juice, lemon zest, dried oregano, salt, and pepper. This zesty dressing will enhance the flavors of the salad and provide a revitalizing kick.
4. Combine Ingredients: Once the pasta has cooled, add it to the bowl with the chopped vegetables. Pour the dressing over the pasta and vegetables, and gently toss until everything is evenly coated.
5. Add Feta and Olives: Finally, fold in the Kalamata olives and crumbled feta cheese. Be gentle while mixing to avoid breaking the feta into smaller pieces.
6. Chill and Serve: For the best flavor, cover the salad and refrigerate it for at least 30 minutes before serving. This allows the flavors to meld together beautifully. Serve chilled or at room temperature.

Extra Tips:

To elevate your Zesty Lemon Greek Pasta Salad, consider adding grilled chicken or shrimp for protein, or mix in additional vegetables like artichokes or spinach for extra nutrition.

If you prefer a more robust flavor, let the salad sit in the refrigerator for a few hours or even overnight, as this will enhance the taste even further.

Finally, feel free to adjust the lemon juice and zest to your preference for tanginess, and don’t hesitate to experiment with fresh herbs like basil or dill for a unique twist. Enjoy!