If you love the flavors of the Mediterranean, you’ll love this Greek Pasta Salad with tender pasta, kalamata olives, red peppers, cucumbers, juicy tomatoes, tangy red onion, and creamy feta cheese all tossed in an herby olive oil dressing.
Contains affiliate links.
We took a trip to Greece last October and I could not get over how incredibly flavorful and fresh the food was. I mean just WOW! Everything we ate tasted so pure and just over the top delicious. Eating was my favorite part!
The flavors of the Mediterranean are so popular for good reason. Fresh herbs, briny olives, bright veggies; there’s nothing quite like it.
This pasta salad is Greek flavor inspired and I hope you love it as much as we do! This is a great main or side dish for pretty much any occasion, especially as the weather warms up.
What you’ll need
- A large mixing bowl
- 2 cooked chicken breast, cubed- I use my recipe for air fryer chicken because it’s easy, super juicy, and flavorful. You can find that recipe here.
- 12 ounces Short Pasta (such as Rotini): Short pasta varieties like rotini, fusilli, or penne are ideal because their ridges and twists catch all the delicious dressing. Cook until al dente, then rinse under cold water to stop the cooking and keep it salad-ready.
- Grape or Cherry Tomatoes (Sliced in Half if Large): These small, sweet tomatoes add juicy pops of flavor and vibrant color. If your grape tomatoes are on the larger side, halve them so they’re easier to eat and blend more evenly throughout the salad.
- Red Onion (for Zing): Sharp and slightly sweet, red onion gives a flavorful bite and beautiful color contrast. Slice thinly or dice finely.
- Cucumber: Adds a refreshing crunch. Regular cucumbers work well, but English cucumbers are seedless and have thinner skins, which means less prep and more crisp texture. Mini cucumbers are also a great no-peel option and perfect for bite-sized pieces.
- Kalamata Olives (Reserve 2 Tbsp Brine for the Dressing): These briny, meaty olives bring a bold, salty punch that complements the creamy feta and bright vegetables. Make sure they’re pitted and sliced or halved.
- Red Bell Pepper (or Roasted Red Peppers): Raw red bell pepper adds crunch and a hint of sweetness. Roasted red peppers offer a smokier, more tender alternative—both versions are delicious, so choose based on your flavor preference.
- Feta Cheese: Salty, tangy, and creamy, crumbled feta brings it all together. It adds richness and that classic Mediterranean flavor. You can use block feta for larger chunks or pre-crumbled for convenience.
- For the dressing– garlic, olive oil, white wine or red wine vinegar, Dijon mustard, honey
- Seasonings-parsley, dill, oregano, salt and pepper
How to make it
Make the Pasta: Bring a large pot of salted water to a boil. Cook pasta according to package directions. Drain, rinse under cold water and pour into a large mixing bowl.
Prep your ingredients: Dice the cooked chicken, red pepper, onion, and cucumber. Slice the olives in half. Add all the vegetables in to the mixing bowl with the pasta.
Prepare the dressing.
In a bowl whisk together the seasonings, olive oil, olive brine, vinegar, honey, and mustard. Pour over the salad and mix well.
Enjoy! Serve immediately or refrigerate until ready to eat.
Did you enjoy this recipe? Take a picture and tag me @StephGigliotti on social media and #StephRealLife. I would absolutely love to see your finished dish! Please leave a 5-star rating in the recipe card below and/or a review in the comment section.
Tips
- Cook the pasta just right: Boil your pasta just to al dente, or even 1 minute less than the package says. You want it tender but still firm so it holds up to the dressing without getting mushy. Rinse with cold water to stop the cooking and cool it quickly.
- Salt the pasta water well: This is your chance to season the pasta from the inside out. Add a generous amount of salt (like ocean water level) to the boiling water—this makes a noticeable difference in flavor.
- Let it chill (if you have time): Greek pasta salad tastes even better after it sits for 30–60 minutes in the fridge. This allows the dressing to soak into the pasta and meld all the flavors.
- Don’t skip the brine: Adding a splash (1–2 tbsp) of kalamata olive brine or feta brine to the dressing boosts that signature tangy, salty Greek flavor.
- Use fresh lemon and herbs: Fresh lemon juice and zest brighten everything up. Fresh dill, parsley, or oregano can be added along with the usual dried oregano for an herbaceous lift.
- Customize it: Add grilled chicken, chickpeas, artichoke hearts, or even avocado to bulk it up. It’s a flexible base salad that welcomes extras.
You might also like
- Buffalo Chicken Pasta Salad
- The Best Pasta Salad
- Shrimp Pasta Salad
- Classic Macaroni Salad
- Bacon Ranch Pasta Salad
- Italian Sub Tortellini Salad
Greek Pasta Salad
Equipment
Ingredients
- 2 cooked chicken breast cubed
- 12 ounces short pasta such as rotini
- 1 pint grape tomatoes sliced in half
- 1/2 red onion diced
- 1 cucumber diced
- 12 ounce jar Kalamata olives reserve 2 tbsp brine for the dressing, pitted and halved
- 1 red bell pepper diced
- 3.5 ounce crumbled feta cheese
For the dressing
- 2 cloves garlic minced
- 1/2 cup olive oil
- 2 tbsp olive brine
- 2 tbsp white wine vinegar or red wine vinegar
- 1 tbsp honey
- 2 tsp Dijon mustard
- 1 tbsp fresh parsley or 1/2 tbsp dried
- 1 tsp dried dill
- 1 tsp dried oregano
- 1/2 tsp salt
- 1/4 tsp black pepper
Instructions
- Bring a large pot of salted water to a boil. Cook pasta according to package directions. Drain, rinse under cold water and pour into a large mixing bowl.
- Dice the cooked chicken, red pepper, onion, and cucumber. Slice the olives in half. Add all the vegetables in to the mixing bowl with the pasta.
- Prepare the dressing. In a bowl whisk together the seasonings, olive oil, olive brine, vinegar, honey, and mustard. Pour over the salad and mix well.
- Serve immediately or refrigerate until ready to eat.
