Greek Pasta Salad with Fresh Oregano Vinaigrette
Looking for a flavorful, refreshing, and easy pasta salad that screams summer? This Greek pasta salad with fresh oregano vinaigrette is the perfect make-ahead side dish for BBQs, picnics, or light lunches. Packed with juicy tomatoes, Kalamata olives, red onion, creamy feta, and tossed in a zesty lemon and fresh herb dressing, this Mediterranean-inspired dish delivers on both taste and texture.
Whether you’re hosting a family gathering or meal prepping for the week, this make-ahead summer pasta salad is vibrant, healthy, and satisfying. It’s vegetarian, customizable, and comes together in under 30 minutes.
Why You’ll Love This Greek Pasta Salad
- Mediterranean flavors: Classic Greek ingredients like Kalamata olives, tomatoes, red onion, and feta cheese.
- Fresh and zesty dressing: A homemade vinaigrette with lemon juice and fresh oregano, blended for maximum flavor.
- Make-ahead friendly: Gets better as it sits! Ideal for meal prep or parties.
- Customizable: Add cucumbers, chickpeas, or grilled chicken for a twist.
Ingredients You’ll Need
Here’s what goes into this Greek pasta salad with lemon vinaigrette:
For the salad:
- Fusili pasta (or penne): Holds the dressing well and adds bite.
- Baby tomatoes: Juicy and sweet, halved for even distribution.
- Red onion: Adds sharpness and crunch.
- Kalamata olives: Salty, briny, and essential in any Greek-inspired dish.
- Feta cheese: Creamy, tangy, and perfectly crumbly.
- Green pepper (optional): Adds crunch and color.
For the vinaigrette:
- Lemon juice: Freshly squeezed for brightness.
- Olive oil: Use a good quality extra virgin olive oil.
- Salt & pepper: To taste.
- Fresh oregano: Blended in for herbaceous depth.
Step-by-Step Instructions
1. Cook the pasta
Bring a large pot of salted water to a boil. Cook pasta according to package directions until al dente. Drain and rinse with cold water to stop the cooking process. Set aside to cool.
2. Make the vinaigrette
In a blender or small food processor, combine:
- Juice of ½ lemon
- 1 tsp salt
- ½ tsp black pepper
- 1 tbsp fresh oregano
- 4 tbsp olive oil
Blend until smooth and emulsified. This method ensures the oregano is well incorporated and the dressing is creamy.
3. Prep the vegetables
While the pasta cools, halve the baby tomatoes, finely dice the red onion and green pepper (if using), and halve the Kalamata olives. Crumble or cube the feta.
If you love this Greek pasta salad, you’ll also enjoy our Tuna Pasta Salad with Basil Vinaigrette or this Cold Cheese Tortellini Salad for a creamy twist. Looking for something bold and sun-kissed? Try our Fusilli Pasta Salad with Sun-Dried Tomatoes.
4. Assemble the salad
In a large bowl, combine the pasta, vegetables, olives, and feta. Pour over the vinaigrette and toss gently until everything is well coated.
5. Chill and serve
Refrigerate the salad for at least 30 minutes to let the flavors meld. Stir gently before serving.
Tips and Tricks for the Best Greek Pasta Salad
- Salt your pasta water well: This is your first layer of seasoning.
- Cool pasta completely before mixing: Prevents it from soaking up too much dressing too quickly.
- Blend your dressing: Using a blender helps emulsify and evenly distribute the oregano.
- Use block feta: Crumble it yourself for better texture and flavor compared to pre-crumbled.
- Let it sit: The salad improves after a few hours in the fridge.
Substitutions and Variations
This recipe is flexible. Here are some great substitutions:
- Pasta: Swap fusili for penne, farfalle, or rotini.
- Feta: Try goat cheese or cubed halloumi.
- Green pepper: Use red or yellow bell pepper, or omit.
- Fresh oregano: Use 1 tsp dried oregano if fresh isn’t available.
- Lemon juice: Substitute with red wine vinegar for a slightly different tang.
- Olives: Use black olives or capers if you can’t find Kalamata.
Add-ins:
- Cucumber: Diced cucumber adds crunch and freshness.
- Chickpeas: Boost protein by adding 1 can of drained chickpeas.
- Grilled chicken or shrimp: Turn it into a full meal with a protein boost.
- Sun-dried tomatoes or roasted red peppers: Adds a depth of flavor.
Storage Instructions
- Fridge: Store in an airtight container for up to 4 days. Stir before serving.
- Meal prep: Portion into containers and refrigerate for grab-and-go lunches.
- Do not freeze: The texture of pasta and veggies changes too much after freezing.
Frequently Asked Questions (FAQ)
Can I make this Greek pasta salad ahead of time?
Yes! It’s even better after a few hours in the fridge. Make it up to 24 hours ahead for the best flavor.
Can I use dried oregano instead of fresh?
Yes. Use 1 teaspoon of dried oregano if you don’t have fresh. The flavor will be slightly different but still delicious.
What’s the best pasta shape for Greek pasta salad?
Short pasta like fusili, penne, or rotini works best. They hold onto the dressing and mix well with the other ingredients.
Can I make this vegan?
Absolutely. Just omit the feta or use a plant-based feta-style cheese.
Is it gluten-free?
Use gluten-free pasta and double-check that your feta is GF-certified.
What to Serve With Greek Pasta Salad
This salad pairs beautifully with:
- Grilled meats like chicken souvlaki or lamb kebabs
- Falafel or stuffed grape leaves
- Fresh pita bread and tzatziki
- A cold glass of rosé or sparkling water with lemon
Final Thoughts
This Mediterranean pasta salad with feta and olives is an easy, delicious way to enjoy summer produce with bold Greek flavors. It’s perfect for family meals, potlucks, or healthy weekday lunches. Don’t skip the fresh oregano vinaigrette—it ties everything together!
More Pasta Salad Recipes to Try
- Tuna Pasta Salad with Basil Vinaigrette — light, herby, and protein-packed.
- Cold Cheese Tortellini Salad — creamy and satisfying.
- Fusilli Pasta Salad with Sun-Dried Tomatoes — bursting with flavor and color.
- Creamy Pasta Salad with Bell Peppers — fresh, crunchy, and perfect for summer barbecues.
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Greek Pasta Salad with Fresh Oregano Vinaigrette
Ingredients
Salad:
- 300-400 g fusili or penne pasta
- 200 g baby tomatoes halved
- 1 small red onion diced
- 100 g Kalamata olives halved
- 150 g feta cheese crumbled or diced
- ½ green bell pepper diced (optional)
Vinaigrette:
- Juice of ½ lemon 25 ml
- 1 tsp salt
- ½ tsp black pepper
- 1 tbsp fresh oregano
- 4 tbsp extra virgin olive oil
Instructions
- Cook pasta in salted water until al dente. Rinse under cold water and cool.
- Blend lemon juice, salt, pepper, oregano, and olive oil until smooth.
- In a large bowl, mix pasta, tomatoes, onion, olives, green pepper, and feta.
- Pour vinaigrette over salad and toss.
- Chill at least 30 minutes before serving. Enjoy!
Notes
Storage Instructions
- Fridge: Store in an airtight container for up to 4 days. Stir before serving.
- Meal prep: Portion into containers and refrigerate for grab-and-go lunches.
- Do not freeze: The texture of pasta and veggies changes too much after freezing.
