Zesty Lemon-Oregano Greek Pasta Salad with Feta
This zesty greek pasta salad features a bright lemon-oregano vinaigrette, crisp cucumbers, and salty feta. A reliable mediterranean pasta salad that tastes even better the next day.
A reliable greek pasta salad is the backbone of every good summer cookout and weekday meal prep routine. While many versions rely on bottled dressing, this recipe uses a punchy, lemon-forward vinaigrette that cuts through the richness of the feta and olives.
The secret to a truly great mediterranean pasta salad is all in the timing—tossing the warm pasta with half the dressing allows it to absorb the herbs and acidity rather than letting the liquid pool at the bottom of the bowl. It makes for a more cohesive bite every single time.
This version doesn't skimp on the textures. We're using English cucumbers for crunch, sharp red onions for bite, and creamy blocks of sheep's milk feta that hold their shape better than the pre-crumbled stuff. If you have the patience to let this sit in the fridge for an hour, the flavors will reward you.
Ingredients
The Salad Base
- 1 lb (454g) short pasta, such as fusilli, rotini, or campanelle
- 1 English cucumber, quartered and sliced
- 1 pint cherry tomatoes, halved
- 1/2 medium red onion, thinly sliced into half-moons
- 1 cup (150g) Kalamata olives, pitted and halved
- 6 oz (170g) high-quality feta cheese, cubed or large crumbles
- 1/4 cup fresh parsley, chopped
Lemon-Oregano Vinaigrette
- 1/2 cup (120ml) extra-virgin olive oil
- 1/4 cup (60ml) fresh lemon juice (about 2 lemons)
- 2 tablespoons red wine vinegar
- 2 cloves garlic, minced or grated
- 1 tablespoon dried oregano
- 1/2 teaspoon kosher salt
- 1/2 teaspoon freshly cracked black pepper
Instructions
- 1
Boil a large pot of heavily salted water and cook the pasta according to package directions until al dente.
- 2
Whisk the olive oil, lemon juice, red wine vinegar, garlic, dried oregano, salt, and pepper in a small bowl until emulsified.
- 3
Drain the pasta well, but do not rinse it; the starch helps the dressing stick.
- 4
Place the warm pasta in a large mixing bowl and pour half of the vinaigrette over it, tossing to coat thoroughly.
- 5
Allow the pasta to cool to room temperature for about 10 to 15 minutes.
- 6
Add the cucumber, tomatoes, red onion, olives, and parsley to the bowl.
- 7
Pour in the remaining vinaigrette and toss again to combine all the ingredients.
- 8
Gently fold in the feta cheese last to prevent it from breaking down too much or turning the salad cloudy.
- 9
Cover and refrigerate for at least 30 minutes before serving, or store overnight for maximum flavor development.
Tips
- → Soak the sliced red onions in cold water for 10 minutes before adding them to the salad to remove their harsh, lingering sulfur bite.
- → Always buy feta in a block stored in brine; the flavor and texture are significantly superior to the dry, pre-crumbled variety.
- → If serving the next day, give the salad a quick toss and a squeeze of fresh lemon to wake up the flavors, as the pasta will absorb the dressing overnight.
FAQ
How long does greek pasta salad last in the fridge?
This salad stays fresh and delicious for up to 4 days when stored in an airtight container. The vegetables may soften slightly over time, but the flavor actually improves after the first 24 hours.
Can I make this greek pasta salad recipe gluten-free?
Absolutely. Simply swap the wheat pasta for your favorite sturdy gluten-free alternative, like a chickpea or brown rice fusilli. Avoid corn-based pastas as they tend to become grainy when cold.
Why does my pasta salad seem dry the next day?
Pasta is porous and continues to absorb liquid as it sits. If your salad seems dry, whisk together a tablespoon of olive oil and a splash of lemon juice and toss it through just before serving to restore the gloss.
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