This Greek pasta salad is a fresh and flavorful side dish! In this Greek pasta salad recipe, tomatoes, chickpeas, veggies, pasta and fresh dill are tossed in a delicious homemade dressing for healthy salad, perfect for pot lucks & BBQs.
This Greek pasta salad is practically perfect in every way. Loaded with fresh veggies, fiber, protein and bursting with flavor, it will become a go-to side dish to serve with your favorite Mediterranean recipes like Greek meatballs, chicken kebabs etc.
This Greek pasta salad recipe is a true flavor explosion. Pasta is tossed with Kalamata olives, chickpeas, fresh dill, red onion, feta cheese, veggies and a delicious homemade greek dressing for a side that is as bold as it is beautiful.
It’s an absolute crowd-pleaser, perfect for parties, BBQs, etc.
Greek Pasta Salad: Ingredients & Substitutions
- Fusilli pasta. You really can use any pasta shape to make this recipe – just be sure to use 16 oz. Some suggestions include (but are not limited to), penne, farfalle (bowties), gemelli, and rotelle (wheels).
- Cucumber. I suggest using peeled cucumbers. Removing this seeds is not mandatory, but it does help reduce the water in the recipe.
- Red Onion. choose your favorite onion variety, I suggest green onions, and sweet white or yellow onion in place of the red if desired.
- Cherry Tomatoes. You can substitute any tomato including heirloom, Roma, etc., diced small.
- Chickpeas. You can use a different bean, if you’d like, or omit the chickpeas. Chickpeas are definitely my favorite choice. You can even roast them and use this crispy roasted chickpea recipe.
- Fresh Dill. Freeze-dried dill works well too.
- Kalamata Olives. You can substitute your favorite olive variety, but kalamatas give the most authentic Greek flavor.
- Feta Cheese. Goat cheese, parmesan cheese, etc. are good substitutes for feta.
- Olive oil. Avocado oil works well.
- Red wine vinegar. white wine vinegar and balsamic vinegar are great substitutes.
- Dijon mustard. Any mustard variety can be used in place of Dijon.
- Dried oregano. fresh oregano or your favorite Greek spice blend both work well in this recipe.
How to Make Greek Pasta Salad
Let’s walk through this greek pasta salad recipe together, and don’t forget to watch the video.
Cook the Pasta
Begin by cooking the pasta in salted water according to package instructions. It’s important to do this first because the pasta needs to cool.
When the pasta is finished cooking, drain and do not rinse.
Make the Greek Dressing
While the pasta is cooking, make the dressing by whisking the ingredients together in a small bowl. Set aside.
Assemble
Next, put the cooked pasta in a large bowl, add half the dressing and stir to combine. Chill in the refrigerator until it cools down to at least room temperature.
Once the pasta has cooled, add cucumber, onion, tomatoes, chickpeas, fresh dill, olives, feta cheese (save 1-2 Tablespoons for the top), salt, pepper.
Then, add the rest of the dressing.
Stir until the dressing is evenly distributed, then chill the Greek pasta salad for at least one hour before serving to the flavors can blend together.
Garnish with extra feta, fresh dill, olives, crispy roasted chickpeas, etc. and serve cold.
Serve
This Greek pasta salad is best served cold with your favorite BBQ or Mediterranean recipes, here are some suggestions.
- Baked hummus chicken
- Greek Meatballs
- Chicken Kebabs
- Grilled Greek Chicken
- Also, serve with your favorite mediterranean sides like homemade pita, homemade hummus, tzatziki sauce, naan bread, etc.
Store
Store leftovers in an airtight container in the refrigerator for up to 5 days.
Greek Pasta Salad Recipe FAQS
Yes, this recipe is easily doubled, although it makes a lot of pasta salad!
If you have a favorite store-bought Greek style dressing, you can use it in this recipe.
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Greek Pasta Salad Recipe
Ingredients
- 16 oz fusilli pasta
- Salted water
- 1 cucumber (peeled and diced)
- ½ cup red onion (finely diced)
- 1 pint baby tomatoes (halved)
- 15 ounces chickpeas (drained and rinsed, about 1 ½ cups)
- 2 teaspoons fresh dill (or 1 tsp freeze-dried)
- 6 ounces kalamata olives (drained and rinsed)
- 6 ounces Feta cheese (crumbled)
Dressing:
- ¾ cup olive oil
- 3 Tablespoons lemon juice
- 1 ½ Tablespoons red wine vinegar
- 1 Tablespoon honey
- 1 Tablespoon Dijon mustard
- 1 Tablespoon minced garlic
- 2 teaspoons dried oregano
- ½ to 1 teaspoons fine sea salt or to taste
- ¼ teaspoons freshly ground black pepper
Instructions
Cook the Pasta
- Cook pasta in salted water according to package instructions.
- When the pasta is finished cooking, drain and do not rinse.
Make the Dressomg
- While the pasta is cooking, make the dressing by whisking the dressing ingredients together in a small bowl. Set aside.
Assemble
- Put cooked pasta in a large bowl, add half the dressing and stir to combine. Chill in the refrigerator until it cools down to at least room temperature.
- Once the pasta has cooled, add cucumber, onion, tomatoes, chickpeas, fresh dill, olives, feta cheese (save 1-2 TBS for the top), salt, pepper and the rest of the dressing. Stir to combine.
Chill & Serve
- Cover and chill for at least 1 hour.
- Transfer to a serving bowl and garnish with extra feta, fresh dill, olives, etc. and serve cold.
Video
Notes
- Fusilli pasta. You really can use any pasta shape to make this recipe – just be sure to use 16 oz. Some suggestions include (but are not limited to), penne, farfalle (bowties), gemelli, and rotelle (wheels).
- Cucumber. I suggest using peeled cucumbers. Removing this seeds is not mandatory, but it does help reduce the water in the recipe.
- Red Onion. choose your favorite onion variety, I suggest green onions, and sweet white or yellow onion in place of the red if desired.
- Cherry Tomatoes. You can substitute any tomato including heirloom, Roma, etc., diced small.
- Chickpeas. You can use a different bean, if you’d like, or omit the chickpeas. Chickpeas are definitely my favorite choice. You can even roast them and use this crispy roasted chickpea recipe.
- Fresh Dill. Freeze-dried dill works well too.
- Kalamata Olives. You can substitute your favorite olive variety, but kalamatas give the most authentic Greek flavor.
- Feta Cheese. Goat cheese, parmesan cheese, etc. are good substitutes for feta.
- Olive oil. Avocado oil works well.
- Red wine vinegar. white wine vinegar and balsamic vinegar are great substitutes.
- Dijon mustard. Any mustard variety can be used in place of Dijon.
- Dried oregano. fresh oregano or your favorite Greek spice blend both work well in this recipe.
