This Greek-style pasta salad is a cold pasta salad made with short pasta, peppers, olives, sun-dried tomatoes, feta and a creamy basil dressing. It is different from a classic Greek salad because the pasta makes it more filling, while the feta, olives, oregano and red wine vinegar keep it fresh and Mediterranean. I make it when I want something easy for lunch, a summer BBQ, a potluck, or a cold side dish that still works in the middle of winter.

This recipe is based on my YouTube video for three pasta salads from around the world, with a few adjustments since publication. In the video, I made a Mediterranean version with peppers, olives, sun-dried tomatoes and a homemade emulsified dressing. For this written version, I tightened the proportions, added feta and oregano so the Greek-style direction is clearer, and adjusted the sauce so it is easier to reproduce at home.

I make it this way because cold pasta needs more seasoning than hot pasta. Once the pasta chills, the flavors calm down. The mistake to avoid is making the dressing too thin or mixing it with hot pasta. The pasta should be cool, the sauce should lightly coat a spoon, and the finished salad should look glossy, not wet at the bottom of the bowl.

Easy 30-Minute Greek-Style Pasta Salad with Feta

Why This Recipe Works

The main trick is balance. Pasta salad can become bland very quickly if the pasta is under-seasoned, if the dressing is too weak, or if the vegetables release too much water.

Here, the salty ingredients do a lot of work. Olives, feta and sun-dried tomatoes bring salt, richness and a little chew. The peppers bring crunch. The basil gives freshness, and the red wine vinegar cuts through the creamy dressing.

I prefer to cool the pasta on a tray instead of rinsing it. Rinsing can wash away the surface starch and make the pasta taste flat. Spreading it out lets the steam escape, and the pasta stays firm enough to mix without breaking. What I look for here is pasta that is no longer hot to the touch but still has a little bounce when stirred.

This recipe is not the same as my classic macaroni salad, which is creamier, softer and more old-school picnic style. It is also different from a simple marinated feta salad because the pasta makes this one more of a complete side dish. If you want something lighter with no pasta, go in that direction. If you want a cold pasta salad with Greek-style ingredients, this is the better fit.

Ingredients You Need

Use short pasta for this recipe. Rotini, fusilli, penne, farfalle or tri-color pasta all work. The sauce sticks better to pasta with grooves and curves than to smooth pasta.

For the vegetables, I use red and yellow bell peppers because they stay crisp and sweet. Green pepper works too, but it has a sharper flavor. Sun-dried tomatoes are important here because they give the salad depth without needing to cook anything else. Drain them, but do not worry if a little oil follows them into the bowl. That is flavor.

For the olives, Kalamata olives make the most sense if you want the Greek-style flavor. Regular black olives are milder. Green olives are saltier and stronger. Use what you like, but taste before adding more salt.

The feta should be crumbled in pieces that are not too tiny. If it is crushed into dust, it disappears into the dressing. I like small uneven pieces because you get little salty bites throughout the salad.

The dressing is based on the video, but with clearer proportions. It is a mayonnaise-style dressing made with a pasteurized egg, mustard, vinegar, lemon, basil, harissa and oil. The harissa is not there to make the salad aggressively spicy. It gives a warm background note. If you prefer a milder pasta salad, use just a little.

For another cold salad idea with a creamy dressing, the chicken salad with mustard dressing uses a different approach and works better as a protein-focused lunch.

How to Make Greek-Style Pasta Salad

Bring a large pot of water to a boil. Salt the water well. The pasta is the base of the salad, so this is the first chance to season it properly. Cook the pasta until just tender, but not soft. For most short pasta, that means about 9 to 11 minutes.

Drain the pasta and spread it on a baking sheet. Let the steam come off. You know it is ready to mix when it feels cool or barely warm. If the pasta is hot, it can loosen the dressing and make the salad greasy.

While the pasta cools, prepare the vegetables. Dice the red and yellow peppers into small pieces. Chop the sun-dried tomatoes. Slice the olives if they are large. Crumble the feta and keep it aside until the end so it does not break down too much during mixing.

for the dressing, use a tall container and an immersion blender. Add the pasteurized egg, Dijon mustard, red wine vinegar, lemon juice, basil, harissa, black pepper and a small pinch of salt. Start blending, then slowly add the oil. The sound changes slightly as the sauce thickens, and the mixture should become pale, creamy and smooth.

If it looks too thick, add a teaspoon of water or lemon juice. If it looks too loose, blend in a little more oil. The dressing should pour, but not run like water.

Add the cooled pasta to a large bowl with the peppers, olives and sun-dried tomatoes. Spoon in about two-thirds of the dressing and mix. I prefer to add the rest only after tasting because pasta salad changes after a few minutes. At this point, it should look coated and shiny, not drowned.

Fold in the feta at the end. Taste again. Add oregano, more black pepper, a little lemon or a touch more dressing if needed.

What Makes This Different From Other Pasta Salads

This version sits between a creamy pasta salad and a vinaigrette-style Greek salad. It is not as heavy as a mayonnaise-loaded macaroni salad, but it has more body than a plain oil and vinegar dressing.

The creamy dressing helps the sauce cling to the pasta, which is useful if the salad is made ahead. The vinegar, lemon and feta keep it from feeling too rich. It is filling enough for lunch, but it still works as a side dish with grilled meat, fish, sandwiches or a larger salad spread.

For a warmer pasta dinner with a different flavor profile, the creamy green pasta with spinach and basil is more of a hot weeknight pasta. For something tomato-based and creamy, the easy creamy tomato pasta is a better choice. This one is specifically for cold serving, meal prep and make-ahead plates.

What to Serve With It

This pasta salad works very well beside grilled chicken. The lemon, feta and olives match naturally with Greek-style grilled chicken thighs, especially if you want an easy summer dinner.

It also pairs well with Mediterranean chicken thighs because both recipes use bright flavors without turning the meal into something too heavy.

For a simple appetizer table, serve it with fresh tomato bruschetta and classic deviled eggs. The tomatoes keep the table fresh, and the eggs add a little protein.

If you want something crunchy on the side, air fryer garlic bread makes sense with the creamy dressing. For a lighter salad spread, add marinated red cabbage salad, cabbage and carrot salad with creamy dressing or a quick flower mesclun salad.

For another easy cold lunch idea, the creamy chickpea salad is a good option when you want something without pasta.

Substitutions

Use regular pasta, whole wheat pasta or gluten-free pasta. If using gluten-free pasta, cook it carefully and cool it gently because it can break more easily.

Replace feta with goat cheese, diced mozzarella or leave it out. Without feta, add a little more salt and oregano.

Use roasted red peppers instead of raw peppers for a softer texture. Drain them well so the salad does not become watery.

Use mayonnaise instead of the egg and oil dressing if you want the easiest version. Mix about 1/2 cup mayonnaise with the mustard, vinegar, lemon, basil, harissa and oregano. It is less traditional to the video method, but very reliable.

Use olive oil only if you want a stronger taste. I prefer neutral oil in the creamy dressing because olive oil can become bitter when blended hard.

Skip the harissa if you want no heat. Add a small pinch of paprika instead.

Storage

Store the salad in an airtight container in the refrigerator for up to 3 days. Stir before serving. Pasta absorbs dressing as it sits, so add a spoonful of extra dressing, mayonnaise, lemon juice or olive oil if it looks dry the next day.

Do not leave this salad at room temperature for too long, especially because the dressing is creamy. If serving outside, keep it cold until close to serving.

FAQ

Can I make this pasta salad ahead of time?

Yes. It is actually better after 30 minutes in the fridge. The pasta absorbs some dressing, and the olives, feta and sun-dried tomatoes flavor the whole bowl. If making it the day before, keep a little dressing aside and add it before serving.

Do I have to use a pasteurized egg?

For this version, yes, pasteurized egg is the safest choice because the sauce is not cooked. If you do not want to use raw egg at all, use mayonnaise as the base instead.

Can I make it without feta?

Yes. It will be less Greek-style, but still good. Add extra olives, a little more oregano and a touch more salt if needed.

Why is my pasta salad dry?

The pasta probably absorbed the dressing while chilling. Add a spoonful of reserved dressing, a little mayonnaise, lemon juice or olive oil, then mix again.

Can I serve this as a full meal?

Yes, especially for lunch. It has pasta, vegetables, feta and a creamy dressing. For more protein, serve it with grilled chicken, tuna, chickpeas or hard-boiled eggs.

Is this a healthy pasta salad?

It is a balanced cold pasta salad with vegetables, olives and feta, but it is still made with pasta and a creamy dressing. For a lighter bowl, use less dressing, add more vegetables and serve it with grilled chicken or chickpeas.

Easy 30-Minute Greek-Style Pasta Salad with Feta

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Prep Time 20

Cooking Time 10

Category Entrée

Cuisine Greek-style, Mediterranean

Portions 4 portions

Calories 430 kcal

Ingredients

8 oz short pasta such as rotini, fusilli, penne or tri-color pasta
2 1/2 quarts water
1 1/2 tbsp kosher salt for the pasta water
1/2 red bell pepper diced
1/2 yellow bell pepper diced
1/2 cup sun-dried tomatoes in oil drained and chopped
1/2 cup Kalamata olives sliced or left whole
3/4 cup crumbled feta
1/2 tsp dried oregano
Black pepper to taste
Creamy Basil Dressing
1 large pasteurized egg
1 tbsp Dijon mustard
1 tbsp red wine vinegar
1 tbsp lemon juice
1/2 to 1 tsp harissa
1/3 cup fresh basil leaves
2/3 cup neutral oil
1 small pinch kosher salt

Instructions

Bring the water to a boil in a large pot. Add the salt, then cook the pasta until just tender, about 9 to 11 minutes.
Drain the pasta and spread it on a baking sheet. Let it cool until no longer hot. Do not rinse.
Dice the peppers, chop the sun-dried tomatoes, slice the olives if needed and crumble the feta.
In a tall container, combine the pasteurized egg, Dijon mustard, red wine vinegar, lemon juice, harissa, basil, oil, salt and black pepper. Blend with an immersion blender until creamy and smooth.
Add the cooled pasta, peppers, sun-dried tomatoes and olives to a large bowl.
Add about two-thirds of the dressing and mix until the pasta is evenly coated.
Fold in the feta and oregano. Taste and adjust with more dressing, lemon juice, black pepper or salt if needed.
Chill for 30 minutes if possible before serving. Stir again before plating.

Video

Notes

FAQ