Greek Pasta Salad with Feta, Olives, and Fresh Herbs

This Greek Pasta Salad is my go-to side when the weather warms up. Tender small pasta, crisp cucumber, sweet cherry tomatoes, briny olives, and salty feta are tossed in a simple dressing of extra-virgin olive oil and red wine vinegar. There’s no mayonnaise or cream here—just bright Mediterranean flavors that improve after a short rest in the fridge. From boiling the pasta to chilling the finished salad, plan on roughly 30 minutes of active time.

Key Ingredients

All ingredient amounts are listed in the recipe card below. Here are the reasons I choose each ingredient and a few tips for the best result.

Pasta: Choose a small pasta shape—ditalini, small shells, cavatelli, or farfalle work especially well. Smaller shapes capture dressing in every bite and stay lighter when chilled. Larger tubes or twists often let the dressing pool at the bottom of the bowl instead of clinging to each piece. Cook until just al dente, then rinse immediately under cold water to stop the cooking so the pasta doesn’t become soft after dressing.

Fresh Vegetables: English cucumber, cherry tomatoes, and red or orange bell pepper provide crunch, sweetness, and freshness. English cucumbers have thin skin and small seeds so they don’t need peeling or scooping—just dice. Halve cherry tomatoes rather than quartering so they hold their shape and stay less watery. Use whichever bell pepper looks freshest; both red and orange contribute a mild sweetness that balances salty elements.

Black Olives: Sliced, pitted black olives are mild and easy to find; they blend without overpowering the salad. Kalamata olives are more traditional and delicious, but they’re saltier and more briny—if you use them, reduce added salt in the dressing.

Feta Cheese: Buy feta in a block and crumble it yourself. Pre-crumbled feta is often coated to stay dry and clump-free, which gives a drier texture. Crumbling a block yields larger, creamier pieces that soften slightly against warm pasta before the dressing is added.

Red Onion: Diced red onion contributes sharpness and crunch. If raw onion is too strong for you, soak the dice in ice water for 10 minutes and drain well—this mellows the bite while preserving the texture.

Dressing: The dressing is intentionally simple: red wine vinegar (or fresh lemon juice), extra-virgin olive oil, garlic powder, and dried oregano, plus salt and pepper to taste. Whisk and let it rest a few minutes so the garlic powder hydrates and the flavors meld. Garlic powder disperses smoothly through a cold salad; if you prefer fresh garlic, mince it finely but expect a sharper flavor.

How to Make Greek Pasta Salad

Prepare a large pot for the pasta and a roomy mixing bowl for tossing. Working in stages makes assembly quick and keeps the vegetables crisp.

Make the dressing. In a small bowl or jar, whisk together red wine vinegar, olive oil, garlic powder, and dried oregano. Season with salt and pepper and set aside for a few minutes so the flavors marry.

Cook the pasta. Bring a large pot of salted water to a boil and cook the pasta according to the package until al dente. Drain and rinse immediately under cold water to halt cooking and cool the pasta completely. Shake the colander and let the pasta sit for a few minutes so excess water drains away; leftover water dilutes the dressing and creates a puddle at the bottom of the bowl later.

Prep the vegetables. While the pasta cooks, dice the cucumber, halve the cherry tomatoes, dice the bell pepper, and dice the red onion. Timing the prep so the pasta and vegetables finish together keeps everything crisp and fresh.

Combine everything. In a large bowl, add the cooled pasta, cucumber, cherry tomatoes, bell pepper, olives, feta, and red onion. Pour the dressing over the salad and toss gently until everything is evenly coated. Toss carefully so the feta stays in pleasant chunks rather than dissolving into the dressing.

Chill and serve. Cover and refrigerate for at least 30 minutes so the flavors meld and the pasta absorbs the dressing. Give the salad a final toss before serving, taste and adjust seasoning if needed, then sprinkle with chopped fresh parsley and serve cold.