30+ Irresistible Greek Pasta Salad Recipes for Every Occasion

Greek pasta salads are a perfect way to enjoy the vibrant, fresh flavors of the Mediterranean in an easy, satisfying dish.

Whether you’re looking for a light lunch, a side for your barbecue, or a meal-prep option, these 30+ Greek pasta salad recipes bring together classic ingredients like feta, olives, cucumbers, and tangy dressings that celebrate simplicity and taste.

From creamy tzatziki dressings and zesty lemon vinaigrettes to roasted vegetables and protein-packed additions, these recipes offer something for everyone.

Whether you prefer traditional pasta shapes like penne or fusilli or enjoy orzo and lentil pasta for a twist, these salads are versatile, nutritious, and packed with bold flavors that will brighten any meal.

Dive into this diverse collection of Greek pasta salad recipes that are perfect for warm weather, gatherings, or whenever you crave that unmistakable Mediterranean freshness.

30+ Irresistible Greek Pasta Salad Recipes for Every Occasion

With these 30+ Greek pasta salad recipes, you have endless options to add color, flavor, and nutrition to your meals.

Whether you’re meal prepping for the week or looking for a quick, delicious lunch, these salads are simple to make and wonderfully versatile.

You can customize them with your favorite veggies, proteins, and herbs to suit your taste and lifestyle.

Embrace the fresh, wholesome ingredients that define Greek cuisine and let these pasta salads inspire you to bring Mediterranean sunshine to your table every day.

Mediterranean Pasta Salad

Mediterranean Pasta Salad is a vibrant and refreshing Greek-inspired dish that blends pasta with crisp vegetables, olives, feta, and a zesty lemon-oregano vinaigrette.

It’s perfect for lunch, picnics, or meal prep and delivers classic Mediterranean flavors in every bite.

The combination of textures—creamy, crunchy, and tender—makes it deeply satisfying while staying light.

Ingredients

• 2 cups cooked rotini or penne pasta
• 1 cup cherry tomatoes, halved
• 1 cucumber, diced
• 1/2 red bell pepper, chopped
• 1/4 red onion, thinly sliced
• 1/3 cup Kalamata olives, halved
• 1/2 cup crumbled feta cheese
• 3 tbsp olive oil
• 1 tbsp red wine vinegar
• 1 tsp lemon juice
• 1 tsp dried oregano
• Salt and black pepper to taste

Instructions
Cook pasta until al dente, rinse under cold water, and drain. In a large bowl, combine pasta, tomatoes, cucumber, bell pepper, red onion, and olives. In a small bowl, whisk together olive oil, vinegar, lemon juice, oregano, salt, and pepper. Pour the dressing over the salad and toss gently. Fold in the feta cheese and chill before serving.

This Mediterranean Pasta Salad is a colorful, well-balanced meal with a great mix of flavors and textures.

It’s ideal for make-ahead lunches and keeps well in the fridge, allowing the flavors to deepen over time.

Greek Tortellini Salad

Greek Tortellini Salad offers a hearty twist on a traditional Greek pasta salad by using cheese-stuffed tortellini.

Combined with Mediterranean vegetables and a punchy vinaigrette, it becomes a rich, creamy, and flavorful dish that works beautifully as a full lunch or a substantial side.

Ingredients

• 1 package cheese tortellini, cooked and cooled
• 1 cup cherry tomatoes, halved
• 1/2 cucumber, chopped
• 1/4 cup red onion, diced
• 1/4 cup sliced Kalamata olives
• 1/3 cup crumbled feta cheese
• 2 tbsp olive oil
• 1 tbsp lemon juice
• 1 tbsp red wine vinegar
• 1/2 tsp garlic powder
• 1/2 tsp dried oregano
• Salt and pepper to taste

Instructions
Cook the tortellini according to the package instructions, then drain and cool. In a large bowl, combine the tortellini with the tomatoes, cucumber, onion, and olives. In a small bowl, whisk together olive oil, lemon juice, vinegar, garlic powder, oregano, salt, and pepper. Toss the salad with the dressing and top with crumbled feta before serving.

Greek Tortellini Salad brings indulgent and savory elements to the table while keeping the dish light and refreshing.

It’s great for gatherings or weekday lunches when you want something different yet rooted in Greek flavor.

Orzo Greek Salad

Orzo Greek Salad transforms tiny rice-shaped pasta into a fresh and zesty dish full of Mediterranean ingredients like feta, olives, and fresh vegetables.

It’s lighter than traditional pasta salads but equally satisfying, perfect for a wholesome lunch that’s both quick and flavorful.

Ingredients

• 1 cup orzo pasta
• 1 cup chopped cucumber
• 1/2 cup cherry tomatoes, halved
• 1/4 cup red onion, finely chopped
• 1/4 cup sliced olives
• 1/3 cup crumbled feta cheese
• 2 tbsp olive oil
• 1 tbsp lemon juice
• 1 tsp red wine vinegar
• 1/2 tsp oregano
• Salt and pepper to taste

Instructions
Cook the orzo according to package directions. Rinse with cold water and drain.

In a large bowl, combine orzo, cucumber, tomatoes, onion, and olives.

In a small bowl, whisk olive oil, lemon juice, vinegar, oregano, salt, and pepper. Pour over the salad and toss well. Add feta just before serving.

This Orzo Greek Salad is the perfect light lunch for warm days.

It’s easy to make, portable, and refreshing—combining classic Greek ingredients into a modern, satisfying pasta salad.

Greek Chicken Pasta Salad

Greek Chicken Pasta Salad is a protein-packed dish that brings together tender grilled chicken, colorful veggies, and classic Mediterranean flavors.

With a lemony olive oil dressing and crumbled feta, this hearty salad is ideal for a filling lunch that stays light yet satisfying.

Ingredients

• 2 cups cooked pasta (penne or fusilli)
• 1 grilled chicken breast, sliced
• 1/2 cucumber, diced
• 1/2 cup cherry tomatoes, halved
• 1/4 red onion, thinly sliced
• 1/3 cup crumbled feta cheese
• 1/4 cup Kalamata olives
• 2 tbsp olive oil
• 1 tbsp lemon juice
• 1 tsp red wine vinegar
• 1/2 tsp dried oregano
• Salt and pepper to taste

Instructions
Cook pasta until al dente, rinse and cool. In a large bowl, combine pasta, chicken, cucumber, tomatoes, onion, and olives. In a separate bowl, whisk olive oil, lemon juice, vinegar, oregano, salt, and pepper. Pour the dressing over the salad and toss to combine. Top with crumbled feta and chill before serving.

Greek Chicken Pasta Salad is bold, refreshing, and well-balanced.

It’s perfect for lunch meal prep or picnics, offering a flavorful and satisfying option that’s easy to take on the go.

Tzatziki Pasta Salad

Tzatziki Pasta Salad offers a cool, creamy take on Greek pasta dishes.

It uses the classic yogurt-based tzatziki sauce as a dressing, making it tangy, herbaceous, and deeply refreshing.

Combined with crunchy veggies and al dente pasta, it’s a lunch that feels indulgent yet light.

Ingredients

• 2 cups cooked pasta (like rotini)
• 1/2 cucumber, finely diced
• 1/2 cup cherry tomatoes, quartered
• 1/4 cup red onion, minced
• 1/4 cup crumbled feta
• 1/2 cup plain Greek yogurt
• 1 tbsp olive oil
• 1 tsp lemon juice
• 1 garlic clove, minced
• 1 tbsp chopped dill
• Salt and black pepper to taste

Instructions
Cook pasta, rinse with cold water, and drain. In a bowl, whisk together Greek yogurt, olive oil, lemon juice, garlic, dill, salt, and pepper to make the tzatziki dressing. In a large bowl, combine pasta with cucumber, tomatoes, onion, and feta. Add the dressing and toss to coat well. Chill before serving.

Tzatziki Pasta Salad is creamy without being heavy.

It’s a Greek-inspired lunch that cools you down, fills you up, and adds a fresh twist to traditional pasta salad.

Greek Pasta Salad with Spinach and Feta

This Greek Pasta Salad with Spinach and Feta is a simple yet flavor-packed dish combining cooked pasta with fresh spinach, briny olives, sun-dried tomatoes, and tangy feta cheese.

It’s tossed in a garlicky vinaigrette that ties everything together beautifully.

Ingredients

• 2 cups cooked pasta (farfalle or fusilli)
• 2 cups fresh spinach, chopped
• 1/4 cup sun-dried tomatoes, sliced
• 1/4 cup Kalamata olives
• 1/3 cup crumbled feta cheese
• 2 tbsp olive oil
• 1 tbsp red wine vinegar
• 1 garlic clove, minced
• 1/2 tsp dried oregano
• Salt and pepper to taste

Instructions
Cook pasta, drain, and rinse. In a small bowl, mix olive oil, vinegar, garlic, oregano, salt, and pepper. In a large mixing bowl, toss the pasta with spinach, sun-dried tomatoes, olives, and feta. Pour the dressing over the salad and toss to coat. Let it sit for 10–15 minutes before serving.

Greek Pasta Salad with Spinach and Feta is a well-rounded lunch with a touch of elegance.

The spinach adds freshness while the feta and olives bring richness, making this salad satisfying and full of classic Greek flavor.

Greek Pasta Salad with Roasted Vegetables

Greek Pasta Salad with Roasted Vegetables adds a delicious, earthy twist to the classic version.

By roasting vegetables like zucchini, bell pepper, and red onion, you deepen the flavor and bring warmth to a dish that can be enjoyed either cold or at room temperature.

It’s ideal for a nourishing, plant-forward lunch.

Ingredients

• 2 cups cooked pasta (penne or rigatoni)
• 1 zucchini, chopped
• 1 red bell pepper, chopped
• 1/2 red onion, sliced
• 1/3 cup cherry tomatoes, halved
• 1/4 cup crumbled feta
• 1/4 cup Kalamata olives
• 2 tbsp olive oil (plus more for roasting)
• 1 tbsp balsamic vinegar
• 1 tsp dried oregano
• Salt and pepper to taste

Instructions
Toss chopped zucchini, bell pepper, and red onion with olive oil, salt, and pepper. Roast at 400°F (200°C) for 25–30 minutes until tender and slightly charred. Cook and cool pasta. In a large bowl, combine pasta, roasted veggies, tomatoes, olives, and feta. Whisk together olive oil, balsamic vinegar, oregano, salt, and pepper. Toss everything together and serve.

This salad is a flavorful fusion of fresh and roasted textures.

It’s hearty enough to satisfy yet still feels light—perfect for a lunch that feels both homemade and gourmet.

Greek Pasta Salad with Artichokes

Greek Pasta Salad with Artichokes brings a briny, tangy flavor from marinated artichoke hearts and combines it with traditional Mediterranean ingredients.

It’s a great make-ahead option and holds up well for picnics, office lunches, or light dinners.

Ingredients

• 2 cups cooked pasta (rotini or bowtie)
• 1 cup marinated artichoke hearts, chopped
• 1/2 cup cherry tomatoes, halved
• 1/4 cup chopped cucumber
• 1/4 cup sliced olives
• 1/3 cup crumbled feta
• 2 tbsp olive oil
• 1 tbsp lemon juice
• 1 tsp Dijon mustard
• 1/2 tsp dried oregano
• Salt and black pepper to taste

Instructions
Cook and cool pasta. In a small bowl, whisk olive oil, lemon juice, mustard, oregano, salt, and pepper to make the dressing. In a large bowl, combine pasta, artichokes, tomatoes, cucumber, olives, and feta. Drizzle with the dressing and toss gently to coat. Chill for 30 minutes before serving.

This artichoke-based version adds a sophisticated twist to Greek pasta salad.

It’s tangy, savory, and effortlessly delicious—perfect for when you want something light yet full of character.

Greek Lentil Pasta Salad

Greek Lentil Pasta Salad is a protein-rich, gluten-free twist that uses lentil-based pasta combined with Mediterranean staples like tomatoes, olives, and feta.

It’s both hearty and healthy, offering a complete meal that fits into vegetarian and high-protein diets.

Ingredients

• 2 cups cooked lentil pasta (or chickpea pasta)
• 1/2 cup chopped cucumber
• 1/2 cup cherry tomatoes, halved
• 1/4 cup Kalamata olives, sliced
• 1/3 cup crumbled feta cheese
• 1 tbsp chopped fresh parsley
• 2 tbsp olive oil
• 1 tbsp red wine vinegar
• 1/2 tsp dried oregano
• Salt and pepper to taste

Instructions
Cook lentil pasta according to package instructions. Rinse and drain. In a bowl, mix together pasta, cucumber, tomatoes, olives, feta, and parsley. Whisk together olive oil, vinegar, oregano, salt, and pepper for the dressing. Toss everything together and serve chilled or room temperature.

This lentil pasta salad is hearty and satisfying while still refreshing.

It’s a smart lunch option that supports balanced eating without sacrificing flavor or texture.

Greek Pasta Salad with Sun-Dried Tomatoes

Greek Pasta Salad with Sun-Dried Tomatoes delivers a bold and tangy flavor profile thanks to the concentrated sweetness of the tomatoes.

Paired with olives, feta, and a garlicky dressing, it’s a rich and satisfying lunch that’s perfect warm or chilled.

Ingredients

• 2 cups cooked pasta (fusilli or rotini)
• 1/3 cup sun-dried tomatoes (in oil), chopped
• 1/4 cup Kalamata olives, sliced
• 1/4 cup crumbled feta cheese
• 1/4 cup chopped cucumber
• 2 tbsp chopped red onion
• 2 tbsp olive oil
• 1 tbsp red wine vinegar
• 1 clove garlic, minced
• 1/2 tsp dried oregano
• Salt and pepper to taste

Instructions
Cook pasta, rinse with cold water, and drain well. In a large bowl, combine pasta, sun-dried tomatoes, olives, cucumber, onion, and feta. In a small bowl, whisk together olive oil, vinegar, garlic, oregano, salt, and pepper. Pour over the pasta salad and toss gently. Let chill or rest before serving.

This version is robust and flavorful, offering a more intense taste with minimal effort.

It’s perfect for those who enjoy deeper, richer Mediterranean notes in their lunch.

Greek Pasta Salad with Peppers and Feta

This colorful Greek Pasta Salad features a medley of sweet bell peppers, creamy feta, and briny olives tossed with pasta in a lemony herb vinaigrette.

It’s a vibrant and energizing lunch full of color, crunch, and Greek flair.

Ingredients

• 2 cups cooked pasta (penne or farfalle)
• 1/2 red bell pepper, chopped
• 1/2 yellow bell pepper, chopped
• 1/4 cup crumbled feta cheese
• 1/4 cup sliced black or Kalamata olives
• 1 tbsp chopped parsley
• 2 tbsp olive oil
• 1 tbsp lemon juice
• 1/2 tsp dried oregano
• Salt and black pepper to taste

Instructions
Cook and cool pasta. In a large bowl, combine pasta with chopped peppers, olives, and feta. In a small bowl, whisk olive oil, lemon juice, oregano, salt, and pepper. Pour over the salad and toss to combine. Sprinkle with parsley and chill for 15–20 minutes before serving.

This salad is colorful, crisp, and refreshing—ideal for light lunches or warm-weather meals.

It’s easy to customize and keeps well, making it great for weekly meal prep.

Greek Pasta Salad with Spinach and Artichoke

Combining the classic pairing of spinach and artichoke with pasta and feta, this Greek Pasta Salad is both creamy and bright.

The marinated artichokes bring a tangy depth, while spinach adds freshness and nutrition for a more elevated lunch dish.

Ingredients

• 2 cups cooked pasta (shells or bowtie)
• 1 cup baby spinach, chopped
• 1/2 cup marinated artichoke hearts, chopped
• 1/4 cup cherry tomatoes, halved
• 1/4 cup crumbled feta cheese
• 2 tbsp olive oil
• 1 tbsp lemon juice
• 1 clove garlic, minced
• Salt and pepper to taste

Instructions
Cook pasta and let cool. In a large bowl, combine pasta with spinach, artichokes, tomatoes, and feta. Whisk together olive oil, lemon juice, garlic, salt, and pepper. Drizzle dressing over the salad and toss to combine. Serve chilled or at room temperature.

This pasta salad is a more refined option that still delivers comfort and bold flavor.

It’s great for lunches that need a touch of elegance while remaining simple and nourishing.

Greek Pasta Salad with Cucumber and Dill

Greek Pasta Salad with Cucumber and Dill is a light and refreshing take on the traditional recipe, highlighting the cool crispness of cucumber and the aromatic brightness of fresh dill.

It’s a great choice for a warm-weather lunch that feels clean and energizing.

Ingredients

• 2 cups cooked pasta (such as bowtie or elbow)
• 1/2 cucumber, diced
• 1/4 cup red onion, finely chopped
• 1/4 cup crumbled feta cheese
• 2 tbsp fresh dill, chopped
• 2 tbsp olive oil
• 1 tbsp lemon juice
• 1 tsp red wine vinegar
• Salt and pepper to taste

Instructions
Cook and cool pasta. In a bowl, combine pasta, cucumber, red onion, and feta. In a separate bowl, whisk together olive oil, lemon juice, vinegar, dill, salt, and pepper. Pour the dressing over the pasta and mix gently to combine. Chill before serving.

This cucumber and dill variation is cooling and herbaceous with just the right amount of tang.

It’s especially great for summer lunches or as a side dish at outdoor gatherings.

Greek Pesto Pasta Salad

Greek Pesto Pasta Salad merges traditional basil pesto with Mediterranean flair by incorporating feta, olives, and tomatoes.

This fusion results in a bold, herb-packed lunch that’s quick to prepare and full of satisfying texture and flavor.

Ingredients

• 2 cups cooked pasta (penne or rotini)
• 2 tbsp basil pesto
• 1/2 cup cherry tomatoes, halved
• 1/4 cup Kalamata olives, sliced
• 1/4 cup crumbled feta
• 1 tbsp olive oil (optional)
• Salt and pepper to taste

Instructions
In a large bowl, toss cooked pasta with pesto until evenly coated. Add cherry tomatoes, olives, and feta. Drizzle with olive oil if needed and season with salt and pepper. Mix gently and chill for 15–20 minutes before serving.

This pesto-inspired twist brings together the richness of Italian herbs with the briny elements of Greek cuisine.

It’s a quick and unique pasta salad perfect for those who want something a bit different but deeply flavorful.

Greek Lemon Pasta Salad

Greek Lemon Pasta Salad is bright, citrusy, and irresistibly fresh.

With a simple lemon-olive oil dressing, crisp vegetables, and crumbled feta, it’s an uplifting lunch that’s both light and satisfying—a go-to for sunny days or when you need a quick pick-me-up.

Ingredients

• 2 cups cooked pasta (orzo or fusilli)
• 1/2 cup chopped cucumber
• 1/4 cup cherry tomatoes, halved
• 1/4 cup crumbled feta cheese
• 1/4 cup chopped parsley
• Juice of 1 lemon
• 2 tbsp olive oil
• Salt and black pepper to taste

Instructions
Cook pasta, rinse, and drain well. In a bowl, combine pasta, cucumber, tomatoes, parsley, and feta. In another bowl, whisk together lemon juice, olive oil, salt, and pepper. Pour over the salad and toss to combine. Chill or serve immediately.

This lemon-forward pasta salad is light and zesty with a refreshing finish.

It’s perfect for lunchboxes, potlucks, or quick meals when you want something fresh and flavorful without much effort.

Greek Orzo Salad with Feta and Olives

Greek Orzo Salad with Feta and Olives is a bright, flavorful pasta salad that uses tiny orzo pasta combined with classic Greek ingredients.

This dish is perfect for a light lunch or as a side dish, offering a wonderful balance of textures and flavors with its creamy feta and salty olives.

Ingredients

• 1 cup cooked orzo pasta
• 1/2 cup cherry tomatoes, halved
• 1/4 cup Kalamata olives, sliced
• 1/3 cup crumbled feta cheese
• 1/4 cup diced cucumber
• 2 tbsp chopped fresh parsley
• 2 tbsp olive oil
• 1 tbsp lemon juice
• 1/2 tsp dried oregano
• Salt and pepper to taste

Instructions
Cook orzo according to package instructions, rinse under cold water, and drain. In a large bowl, combine orzo, tomatoes, olives, cucumber, parsley, and feta. Whisk together olive oil, lemon juice, oregano, salt, and pepper in a small bowl. Pour dressing over the salad and toss gently to coat. Chill before serving.

This orzo salad is refreshing and satisfying, combining Mediterranean flavors in a light and easy-to-make lunch option that’s perfect for warmer days or meal prep.

Greek Pasta Salad with Roasted Red Peppers

Greek Pasta Salad with Roasted Red Peppers adds a smoky sweetness to the traditional Mediterranean mix.

With tender pasta, roasted peppers, olives, and feta, it offers a hearty yet fresh lunch option bursting with flavor and vibrant color.

Ingredients

• 2 cups cooked pasta (penne or fusilli)
• 1/2 cup roasted red peppers, sliced
• 1/3 cup Kalamata olives, halved
• 1/2 cup cherry tomatoes, halved
• 1/3 cup crumbled feta cheese
• 2 tbsp olive oil
• 1 tbsp red wine vinegar
• 1 tsp dried oregano
• Salt and pepper to taste

Instructions
Cook and cool pasta. In a large bowl, combine pasta, roasted red peppers, olives, tomatoes, and feta. Whisk together olive oil, vinegar, oregano, salt, and pepper. Pour dressing over the salad and toss gently. Chill before serving.

The roasted peppers add a lovely depth and smoky aroma to this salad, elevating it beyond a simple pasta dish into a delicious and satisfying lunch.

Greek Pasta Salad with Capers and Lemon

Greek Pasta Salad with Capers and Lemon offers a bright and tangy flavor profile thanks to the capers and fresh lemon juice.

Combined with pasta, olives, and feta, this salad is a vibrant and refreshing lunch that’s quick to make and packed with Mediterranean taste.

Ingredients

• 2 cups cooked pasta (farfalle or penne)
• 2 tbsp capers, rinsed
• 1/3 cup Kalamata olives, sliced
• 1/4 cup crumbled feta cheese
• 1/2 cup cherry tomatoes, halved
• Juice of 1 lemon
• 2 tbsp olive oil
• 1/2 tsp dried oregano
• Salt and pepper to taste

Instructions
Cook pasta, rinse, and drain. In a bowl, combine pasta, capers, olives, feta, and tomatoes. In a small bowl, whisk lemon juice, olive oil, oregano, salt, and pepper. Pour dressing over the salad and toss to combine. Chill for at least 30 minutes before serving.

The combination of capers and lemon brings a bright, briny punch to this pasta salad, making it a lively and delicious option for a midday meal or picnic.

Greek Pasta Salad with Avocado and Feta

Greek Pasta Salad with Avocado and Feta is a creamy and refreshing twist on a classic recipe.

The buttery texture of ripe avocado pairs perfectly with tangy feta, crisp cucumbers, and juicy tomatoes, making this salad a satisfying and nutritious lunch option.

Ingredients

• 2 cups cooked pasta (rotini or penne)
• 1 ripe avocado, diced
• 1/2 cup cherry tomatoes, halved
• 1/2 cucumber, diced
• 1/3 cup crumbled feta cheese
• 1/4 cup Kalamata olives, sliced
• 2 tbsp olive oil
• 1 tbsp lemon juice
• 1/2 tsp dried oregano
• Salt and pepper to taste

Instructions
Cook pasta and rinse under cold water to cool. In a large bowl, gently combine pasta, avocado, tomatoes, cucumber, feta, and olives. In a small bowl, whisk olive oil, lemon juice, oregano, salt, and pepper. Drizzle the dressing over the salad and toss lightly to avoid mashing the avocado. Serve immediately or chill briefly before serving.

This creamy and vibrant pasta salad offers a healthy balance of fats, veggies, and protein.

It’s perfect for a quick, refreshing lunch that feels indulgent without being heavy.

Greek Pasta Salad with Roasted Eggplant

Greek Pasta Salad with Roasted Eggplant combines smoky roasted eggplant with pasta, fresh herbs, and feta for a warm, Mediterranean-inspired dish.

The eggplant adds depth and a silky texture, making this salad hearty enough for a satisfying lunch.

Ingredients

• 2 cups cooked pasta (fusilli or penne)
• 1 medium eggplant, diced
• 1/4 cup olive oil (plus more for roasting)
• 1/2 cup cherry tomatoes, halved
• 1/3 cup crumbled feta cheese
• 1/4 cup chopped fresh parsley
• 2 tbsp lemon juice
• 1 clove garlic, minced
• Salt and pepper to taste

Instructions
Toss diced eggplant with olive oil, salt, and pepper. Roast at 400°F (200°C) for about 25 minutes until tender and golden. Cook and cool pasta. In a bowl, combine pasta, roasted eggplant, tomatoes, feta, and parsley. Whisk together lemon juice, garlic, and olive oil; pour over the salad and toss well. Serve warm or chilled.

This salad is an elegant and hearty lunch option that combines the earthiness of roasted eggplant with fresh, zesty flavors, ideal for Mediterranean-inspired meals.

Greek Pasta Salad with Roasted Garlic and Spinach

Greek Pasta Salad with Roasted Garlic and Spinach is a flavorful, nutrient-rich lunch that combines sweet roasted garlic with fresh spinach, feta, and pasta tossed in a simple olive oil and lemon dressing.

It’s wholesome and packed with classic Greek ingredients.

Ingredients

• 2 cups cooked pasta (bowtie or rotini)
• 1 head of garlic, roasted
• 2 cups fresh spinach, roughly chopped
• 1/3 cup crumbled feta cheese
• 1/4 cup Kalamata olives, sliced
• 2 tbsp olive oil
• 1 tbsp lemon juice
• Salt and pepper to taste

Instructions
Roast the whole garlic head at 400°F (200°C) for 30-35 minutes until soft. Squeeze out the roasted garlic cloves and mash into a paste. Cook and cool pasta. In a large bowl, combine pasta, spinach, olives, and feta. Whisk olive oil, lemon juice, mashed roasted garlic, salt, and pepper. Pour dressing over the salad and toss well. Serve chilled or at room temperature.

This pasta salad is savory and rich with the deep sweetness of roasted garlic, balanced by fresh spinach and bright lemon—a delicious, wholesome lunch option.

Greek Pasta Salad with Cherry Tomatoes and Basil

Greek Pasta Salad with Cherry Tomatoes and Basil is a fresh and vibrant dish that combines sweet cherry tomatoes, fragrant basil, and creamy feta with perfectly cooked pasta.

It’s a quick and easy lunch option that’s bursting with classic Mediterranean flavors.

Ingredients

• 2 cups cooked pasta (penne or fusilli)
• 1 cup cherry tomatoes, halved
• 1/4 cup fresh basil leaves, chopped
• 1/3 cup crumbled feta cheese
• 1/4 cup Kalamata olives, sliced
• 2 tbsp olive oil
• 1 tbsp lemon juice
• Salt and pepper to taste

Instructions
Cook pasta and rinse with cold water. In a large bowl, combine pasta, cherry tomatoes, basil, olives, and feta. In a small bowl, whisk olive oil, lemon juice, salt, and pepper. Pour dressing over the salad and toss gently to combine. Chill before serving.

This salad is bright and refreshing with a perfect balance of sweetness, herbaceousness, and saltiness—ideal for a light, healthy lunch.

Greek Pasta Salad with Roasted Zucchini

Greek Pasta Salad with Roasted Zucchini adds a tender, slightly caramelized flavor to a classic pasta salad.

Paired with tangy feta, olives, and a lemony dressing, it makes for a satisfying and nutritious lunch.

Ingredients

• 2 cups cooked pasta (rotini or penne)
• 1 medium zucchini, sliced and roasted
• 1/3 cup crumbled feta cheese
• 1/4 cup Kalamata olives, sliced
• 1/2 cup cherry tomatoes, halved
• 2 tbsp olive oil
• 1 tbsp lemon juice
• 1 tsp dried oregano
• Salt and pepper to taste

Instructions
Roast zucchini slices at 400°F (200°C) for 20–25 minutes until golden. Cook and cool pasta. In a bowl, combine pasta, roasted zucchini, feta, olives, and tomatoes. Whisk olive oil, lemon juice, oregano, salt, and pepper. Pour dressing over salad and toss gently. Chill before serving.

The roasted zucchini adds depth and sweetness, making this a hearty yet fresh Greek-inspired pasta salad perfect for lunch.

Greek Pasta Salad with Avocado Dressing

Greek Pasta Salad with Avocado Dressing offers a creamy and healthy alternative to traditional vinaigrettes.

The avocado-based dressing adds richness and smoothness while maintaining the classic Greek flavors of feta, olives, and fresh vegetables.

Ingredients

• 2 cups cooked pasta (farfalle or rotini)
• 1 avocado
• 1/2 cup cherry tomatoes, halved
• 1/4 cup Kalamata olives, sliced
• 1/3 cup crumbled feta cheese
• 1/2 cucumber, diced
• 1 tbsp lemon juice
• 1 clove garlic
• 2 tbsp olive oil
• Salt and pepper to taste

Instructions
Cook and cool pasta. In a blender, combine avocado, lemon juice, garlic, olive oil, salt, and pepper. Blend until smooth to create the dressing. In a large bowl, mix pasta, tomatoes, olives, cucumber, and feta. Pour the avocado dressing over and toss to coat evenly. Serve chilled.

This creamy, nutritious salad is a refreshing twist on the classic Greek pasta salad, perfect for a filling and flavorful lunch that feels indulgent yet healthy.

Greek Pasta Salad with Roasted Chickpeas

Greek Pasta Salad with Roasted Chickpeas adds a delightful crunch and extra protein to a traditional pasta salad.

Roasted chickpeas bring a nutty flavor and crispy texture that pairs beautifully with feta, olives, and fresh vegetables, making this salad a hearty and nutritious lunch.

Ingredients

• 2 cups cooked pasta (penne or fusilli)
• 1 cup cooked or canned chickpeas, drained and rinsed
• 1/2 tsp smoked paprika
• 1/2 tsp garlic powder
• 1/4 cup cherry tomatoes, halved
• 1/4 cup Kalamata olives, sliced
• 1/3 cup crumbled feta cheese
• 2 tbsp olive oil (plus more for roasting)
• 1 tbsp lemon juice
• Salt and pepper to taste

Instructions
Preheat oven to 400°F (200°C). Toss chickpeas with olive oil, smoked paprika, garlic powder, salt, and pepper. Roast on a baking sheet for 20–25 minutes until crispy. Cook and cool pasta. In a large bowl, combine pasta, roasted chickpeas, tomatoes, olives, and feta. Whisk olive oil, lemon juice, salt, and pepper, then toss with the salad. Serve chilled or at room temperature.

This salad combines the creaminess of feta with the satisfying crunch of chickpeas for a balanced and flavorful lunch that’s both hearty and fresh.

Greek Pasta Salad with Red Onion and Parsley

Greek Pasta Salad with Red Onion and Parsley is a simple yet flavorful lunch option that highlights fresh herbs and the sharp bite of red onion.

Combined with olives, feta, and a lemon-olive oil dressing, it’s a bright and refreshing Mediterranean dish.

Ingredients

• 2 cups cooked pasta (rotini or penne)
• 1/4 cup finely sliced red onion
• 1/3 cup chopped fresh parsley
• 1/4 cup Kalamata olives, sliced
• 1/3 cup crumbled feta cheese
• 2 tbsp olive oil
• 1 tbsp lemon juice
• 1 tsp dried oregano
• Salt and pepper to taste

Instructions
Cook and cool pasta. In a bowl, combine pasta, red onion, parsley, olives, and feta. In a small bowl, whisk olive oil, lemon juice, oregano, salt, and pepper. Pour dressing over the salad and toss gently to combine. Chill before serving.

This salad offers a fresh and herby lunch option with a perfect balance of sharpness and creaminess, ideal for Mediterranean flavor lovers.

Greek Pasta Salad with Sun-Dried Tomato Dressing

Greek Pasta Salad with Sun-Dried Tomato Dressing elevates the typical pasta salad with a flavorful, creamy dressing made from sun-dried tomatoes.

This unique dressing adds depth and richness to the classic combination of feta, olives, and fresh vegetables.

Ingredients

• 2 cups cooked pasta (farfalle or penne)
• 1/2 cup cherry tomatoes, halved
• 1/4 cup Kalamata olives, sliced
• 1/3 cup crumbled feta cheese
• 1/4 cup fresh spinach, chopped
• 1/4 cup sun-dried tomatoes (in oil), drained
• 2 tbsp olive oil
• 1 tbsp lemon juice
• 1 clove garlic
• Salt and pepper to taste

Instructions
Cook and cool pasta. In a blender or food processor, combine sun-dried tomatoes, olive oil, lemon juice, garlic, salt, and pepper. Blend until smooth. In a large bowl, mix pasta, tomatoes, olives, spinach, and feta. Pour the sun-dried tomato dressing over the salad and toss to coat evenly. Chill before serving.

This pasta salad is bursting with savory, tangy flavors from the sun-dried tomato dressing, making it a delicious and sophisticated option for a Mediterranean-inspired lunch.

Greek Pasta Salad with Roasted Beet and Feta

Greek Pasta Salad with Roasted Beet and Feta brings a sweet, earthy twist to a traditional Greek pasta salad.

The vibrant roasted beets add color and depth, while feta and olives provide the classic Mediterranean saltiness, making this salad both visually appealing and delicious.

Ingredients

• 2 cups cooked pasta (fusilli or penne)
• 1 cup roasted beets, diced
• 1/3 cup crumbled feta cheese
• 1/4 cup Kalamata olives, sliced
• 1/4 cup chopped fresh parsley
• 2 tbsp olive oil
• 1 tbsp red wine vinegar
• Salt and pepper to taste

Instructions
Roast beets at 400°F (200°C) for 40–45 minutes until tender, then dice. Cook and cool pasta. In a large bowl, combine pasta, roasted beets, feta, olives, and parsley. Whisk olive oil, red wine vinegar, salt, and pepper. Pour dressing over salad and toss gently. Chill before serving.

This pasta salad offers a unique balance of sweet and savory flavors, with the earthy beets complementing the tangy feta and briny olives—perfect for a nutritious and colorful lunch.

Greek Pasta Salad with Peas and Mint

Greek Pasta Salad with Peas and Mint is a fresh and light option featuring sweet peas and aromatic mint.

Combined with feta, olives, and a lemony dressing, this salad feels bright and refreshing—ideal for warm-weather lunches or picnic meals.

Ingredients

• 2 cups cooked pasta (orzo or penne)
• 1 cup fresh or frozen peas, cooked and cooled
• 1/3 cup crumbled feta cheese
• 1/4 cup Kalamata olives, sliced
• 2 tbsp chopped fresh mint
• 2 tbsp olive oil
• 1 tbsp lemon juice
• Salt and pepper to taste

Instructions
Cook and cool pasta and peas. In a large bowl, combine pasta, peas, feta, olives, and mint. Whisk olive oil, lemon juice, salt, and pepper. Pour dressing over salad and toss gently. Chill before serving.

The sweetness of peas and freshness of mint make this salad a refreshing and slightly sweet Greek-inspired lunch, perfect for adding a burst of flavor and color to your midday meal.

Greek Pasta Salad with Caprese Twist

Greek Pasta Salad with Caprese Twist blends Mediterranean flavors with Italian flair by adding fresh mozzarella and basil alongside traditional feta, olives, and tomatoes.

This combination creates a creamy, herbaceous, and satisfying salad perfect for lunch.

Ingredients

• 2 cups cooked pasta (fusilli or penne)
• 1 cup cherry tomatoes, halved
• 1/3 cup crumbled feta cheese
• 1/2 cup fresh mozzarella balls (bocconcini), halved
• 1/4 cup Kalamata olives, sliced
• 2 tbsp chopped fresh basil
• 2 tbsp olive oil
• 1 tbsp balsamic vinegar
• Salt and pepper to taste

Instructions
Cook and cool pasta. In a large bowl, combine pasta, tomatoes, feta, mozzarella, olives, and basil. Whisk olive oil, balsamic vinegar, salt, and pepper. Pour dressing over salad and toss gently to combine. Chill before serving.

This pasta salad offers a delicious fusion of Greek and Italian flavors, with creamy cheese and fresh herbs providing a delightful and satisfying lunch option.

Conclusion

Greek pasta salads are more than just dishes—they’re a celebration of a vibrant culinary tradition that values fresh, wholesome ingredients and shared meals. These 30+ recipes invite you to explore the heart of Greek cooking with every bite, blending textures and flavors that comfort and refresh.

Whether you enjoy a classic feta and olive combination or experiment with roasted vegetables and unique dressings, these pasta salads offer a delicious way to connect with the spirit of the Mediterranean and create meals full of joy and health.