Dessert

Easy Greek Style Pasta Salad Recipe

Name: Easy Greek Style Pasta Salad Recipe
Prep time: 15 min
Cook time: 10 min
Total time: 25 min
Cuisine: Greek
Ingredients: 16 oz bow tie pasta (or any medium pasta); 10 oz mini tomatoes, halved; 1/2 small red onion, thinly sliced; 1 green bell pepper, thinly sliced; 1/2 cup Kalamata olives; 7 oz feta cheese, crumbled; 1/4 cup fresh dill, chopped; 1/4 cup + 2 tablespoons olive oil; 2 tablespoons red wine vinegar; 1 clove garlic, minced; 3 tablespoons mayo or Greek yogurt; 2 teaspoons Dijon mustard; 2 teaspoons honey; 1/2 teaspoon dried oregano; Salt and pepper, to taste

ByRafael Mansero January 14, 2026January 14, 2026

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Introduction

This easy Greek style pasta salad is a vibrant and flavorful dish perfect for warm days or as a crowd-pleasing side. Combining fresh vegetables, tangy feta, and a zesty homemade dressing, it’s both refreshing and satisfying. Whether for picnics, potlucks, or weeknight dinners, this salad is quick to prepare and sure to impress.

The dish is a close-up of a pasta salad featuring a single layer of bowtie pasta, creamy white in color with a soft texture. Mixed throughout are various colorful ingredients: bright red and orange cherry tomato halves, light green snap peas, and thin semi-transparent slices of purple onion that add a delicate contrast. Scattered small white crumbles of cheese are spread evenly across the pasta, along with finely chopped green herbs for a touch of freshness. There are also a few shiny black olives with a smooth texture embedded in the salad. The whole mix looks lightly coated in a creamy dressing with visible specks of black pepper. The background is a white marbled texture. Photo taken with an iphone --ar 4:5 --v 7

Ingredients

16 oz bow tie pasta (or any medium pasta)
10 oz mini tomatoes, halved
1/2 small red onion, thinly sliced
1 green bell pepper, thinly sliced
1/2 cup Kalamata olives
7 oz feta cheese, crumbled
1/4 cup fresh dill, chopped
1/4 cup + 2 tablespoons olive oil
2 tablespoons red wine vinegar
1 clove garlic, minced
3 tablespoons mayo (or Greek yogurt)
2 teaspoons Dijon mustard
2 teaspoons honey
1/2 teaspoon dried oregano
Salt and pepper, to taste

Instructions

Step 1: Cook the pasta according to the package instructions until al dente. Drain and rinse with cold water to cool.
Step 2: In a small bowl, whisk together olive oil, red wine vinegar, garlic, mayo (or Greek yogurt), Dijon mustard, honey, dried oregano, salt, and pepper until smooth. Taste and adjust seasoning as needed.
Step 3: In a large bowl, combine the cooked pasta, halved tomatoes, sliced red onion and green bell pepper, Kalamata olives, crumbled feta, and chopped dill.
Step 4: Pour the dressing over the salad and toss gently to coat everything evenly. Serve immediately or chill before serving for more flavor.

Tips & Variations

Substitute Greek yogurt for mayo to lighten the dressing and add a tangy twist.
Add cucumbers or thinly sliced red bell peppers for extra crunch and color.
Use fresh oregano instead of dried for a more vibrant herb flavor.
Let the salad chill for at least 30 minutes to allow the flavors to meld together beautifully.

Storage

Store the pasta salad in an airtight container in the refrigerator for up to 3 days. Before serving, give it a gentle toss to redistribute the dressing, as some may settle. If the salad seems dry after storage, add a little extra olive oil or vinegar and mix well. It’s best enjoyed cold or at room temperature.

How to Serve

A close-up view of a single-layer pasta salad served in a white bowl, showing bowtie-shaped pasta with a creamy white dressing. Mixed in are halved red and orange cherry tomatoes adding bright red and orange color, dark purple olives, thin slices of red onion, and small green vegetable strips. Small white crumbles, likely feta cheese, are scattered across the dish with tiny green herb flecks, giving a fresh look. A shiny silver fork is partially visible on the right side of the bowl. The bowl sits on a white marbled surface. Photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use a different type of pasta?

Absolutely! Any medium pasta such as rotini, penne, or fusilli works well in this salad. Choose shapes that hold the dressing and ingredients nicely.

Is it possible to make this salad vegan?

Yes, simply omit the feta cheese and substitute the mayo with a vegan alternative or extra Greek yogurt if you prefer. You can also add more vegetables or chickpeas for added protein.