Summer Greek Pasta Salad
My colorful Summer Greek Pasta Salad captures everything great about the season. To start, I mix hearty rigatoni pasta with chickpeas, sweet peppers, Kalamata olives, cucumber, red onion, and Feta cheese, then toss it all in a creamy Greek yogurt lemon mint dressing. It’s the perfect dish to keep in the fridge all summer long for quick lunches, an easy side dish or summer pool parties.
Table of contents
Ingredients
- Greek yogurt
- Fresh lemon juice and zest
- Fresh mint
- Honey
- Salt
- Black pepper
- Olive oil
- Cooked pasta
- Chickpeas/garbanzo beans
- Mini sweet peppers
- Kalamata olives, drained
- Cucumber
- Pickled red onions
- Feta cheese
As far as pasta salad recipes go, this is my favorite (and a favorite here since 2019). It is the perfect time of year for because all of the ingredients are in season including the mini sweet bell peppers that the stores sell in bags. You know the ones that are yellow, red and orange? They make for a pretty, colorful dish.
For a tangy, sweet addition, I add thin slices of my Homemade Pickled Red Onions (shown below). Their bright flavor, along with added herbs brings a mild onion flavor and balance to the creaminess of the dressing and the saltiness of the Feta, rounding out the salad with a refreshing pop. These pickled onions not only add depth to every bite but also bring a beautiful splash of color, making the dish as visually appealing as it is delicious.
Gluten-free pasta salad
Make it a gluten-free pasta salad with ease—since all the ingredients are naturally gluten-free, just swap in your favorite gluten-free pasta, and you’re good to go!
Greek salad dressing
A wonderful protein-packed dressing, I made it in a food processor (or blender). This helps smooth the thick yogurt. Alternatively, you can use a hand blender and a Mason jar. If you just whisk, it may not turn out as smooth.
By using simple dressing ingredients (as they do in Greece), I create a vibrant blend of lemon and mint that tastes fresh with just a hint of honey for sweetness. These zesty flavors beautifully complement crisp vegetables, adding a refreshing brightness to the salad.
Summer Greek Pasta Salad Serving Suggestions
- As a light lunch: Enjoy a chilled bowl on its own for a refreshing midday meal that tastes just as good the next day.
- Perfect picnic fare: Pack it up for a picnic or outdoor gathering—it holds up well and doesn’t get soggy.
- Easy potluck side: Bring it to summer parties or barbecues. It pairs well with grilled meats, Burgers, or veggie skewers.
- Serve with protein: Make it heartier by serving it alongside grilled chicken, shrimp, or falafel.
- Mediterranean mezze spread: Add it to a platter with Hummus, pita, dolmas (stuffed grape leaves), and Olives for a beautiful, crowd-pleasing spread.
- As a weeknight side: It tastes amazing next to baked salmon, roasted vegetables, or Greek Meatballs.
Optional additions
Protein Boosts:
- Grilled chicken
- Shrimp
- Salami or pepperoni
- Hard-boiled eggs
- Tuna
- Crispy bacon
Cheese Upgrades:
- Fresh mozzarella balls
- Shaved Parmesan
- Crumbled goat cheese
Crunch & Texture:
- Toasted pine nuts or almonds
- Sunflower seeds
- Croutons (added just before serving)
Fresh & Flavorful:
- Fresh herbs like basil, dill, or parsley
- Cherry tomatoes
- Roasted red peppers
- Artichoke hearts
- Avocado (add just before serving)
A Little Sweetness:
- Dried cranberries or cherries
- Fresh corn
- Sliced grapes
FAQ
What is the best dressing for pasta salad?
In general, this depends on your ingredients—creamy dressings pair well with bold flavors like Feta, olives, and pickled onions, while light vinaigrettes shine with fresh veggies, herbs, and grilled proteins. Matching the dressing to your ingredients ensures a balanced, tasty dish.
What is the best pasta for pasta salad?
The best pasta for pasta salad holds its shape well, has a good texture, and grabs onto dressings and ingredients. Here are top choices:
Rotini – The spiral shape is perfect for holding onto dressing and bits of veggies or cheese. Used in this Greek pasta salad recipe.
Fusilli – Similar to rotini, it’s sturdy and soaks up flavor beautifully as well as the dressing sits in the nooks and crannies.
Penne – The ridges and tube shape trap dressing and add a hearty bite.
Farfalle (Bowties) – Adds a fun shape and works well in both creamy and vinaigrette-based salads.
Rigatoni – A bit larger, but great for salads with chunky ingredients like olives or roasted veggies.
Orzo – Ideal for a lighter, more delicate pasta salad.
How do I store pasta salad leftovers?
Transfer them to an airtight container and keep it in the refrigerator. It will stay fresh for up to 4–5 days. If the salad seems a bit dry after sitting, just stir in a splash of olive oil, lemon juice, or a bit more dressing to revive it. Avoid leaving pasta salad at room temperature for more than 2 hours, especially if it contains dairy or mayo-based dressings.
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Summer Greek Pasta Salad
Greek salad vegetables, olives, feta and pasta are tossed in a creamy, Greek yogurt lemon mint dressing.
Ingredients
- For the dressing:
- ¾ cup (255g) plain Greek yogurt
- Zest and juice of 1 lemon
- ½ cup fresh mint
- 1 tablespoon honey
- ½ teaspoon salt
- ¼ teaspoon black pepper
- 2 tablespoons olive oil
- For the pasta:
- 1 pound cooked pasta
- 14 ounces/400 grams chickpeas/garbanzo beans
- 8 ounces mini sweet peppers, sliced
- ¾ cup/170 grams pitted kalamata olives, drained
- 1 cup/150 grams cucumber, cut in half and sliced
- Pickled red onions (see instructions for recipe link)
- 2 cups/170 grams feta cheese, crumbled
Instructions
- Make the dressing: To a blender, add the yogurt, lemon juice, mint, honey, salt, pepper and oil. Pulse until well blended. Transfer to a sealed container and refrigerated. The dressing yields 1 ¼ cups/295 ml
- To a large salad bowl, add the pasta, chickpeas, peppers, olives, cucumber and pickled onions. Drizzle with the dressing and toss to combine. Serve topped with fresh feta cheese.
Notes
Nutrition Information
Yield
4Serving Size
1Amount Per Serving Calories 474Total Fat 21gSaturated Fat 5gTrans Fat 0gUnsaturated Fat 15gCholesterol 15mgSodium 785mgCarbohydrates 58gFiber 6gSugar 14gProtein 16g
This nutrition calculation is provided by Nutronix that is only a guideline and not intended for any particular diet.
Janette is a professionally trained chef based in California who channels her passion for cooking into thoughtfully crafted recipes. Her culinary creations are inspired by her English heritage as well as her favorite global cuisines, including Indian and Italian. Connect with her on Facebook, Pinterest, and Instagram for more delicious inspiration. More About Janette…