Greek Pasta Salad Recipe

Greek pasta salad is a delicious summer recipe for hot days when you don’t want to cook! Feta, salami, and an easy vinaigrette dressing.

I originally shared this Greek pasta salad recipe in May 2015; I updated it in 2026 with new photos and minor edits to the ingredient list.

This Greek pasta salad recipe is so easy! It uses all of my favorite Mediterranean flavors, combined with a zesty Greek dressing. The pasta cooks on the stovetop, but otherwise this recipe is just chopping. You can make it in about half an hour without heating up the kitchen too much. In the summer, that’s pretty important to me. It can also be made ahead of time and chilled to serve at a weekend get-together.

It’s also a nice make-ahead recipe for a day at the beach or in the pool. The combination of salty feta cheese, olive oil, and savory salami is perfect. I mixed up my own dressing, but I’ve also substituted my favorite store-bought Greek vinaigrette in a pinch and it’s just as good.

Pasta salad substitutions

This recipe is very flexible. You can leave out or substitute any ingredient you don’t have or don’t like. If your kids are not fans of kalamata olives, feel free to substitute regular black or green ones. You can also use different deli meat (like ham or turkey) instead of the salami.

If you prefer Greek pasta salad with orzo, use about half as much. Orzo is one of those pastas that seems to get a lot bigger after it cooks!

How to make Greek pasta salad

Ingredients

• 1 16-ounce package pasta, any shape
• 8 ounces salami
• 4 green onions
• 4 ounces crumbled feta
• 0.5 cup cherry tomatoes, halved
• 0.5 cup kalamata olives
• 0.5 cup diced cucumber
• 0.5 cup artichoke hearts
• 0.5 cup orange bell pepper, chopped
• For the dressing
  • 2 tablespoons olive oil
  • 2 tablespoons white vinegar
  • 0.5 teaspoon oregano
  • 0.5 teaspoon garlic powder
  • 0.25 teaspoon dill
  • 0.5 teaspoon salt
  • a pinch of black pepper

Instructions

1. Cook the pasta.

Bring a pot of water to a boil on the stovetop and cook the pasta acording to the package directions. Drain and set aside to cool slightly.

2. Mix the dressing.

While the pasta is cooking, mix the dressing ingredients. Combine olive oil, vinegar, oregano, garlic powder, dill, salt, and pepper. I usually put my dressing ingredients in the serving bowl and whisk.

Add the pasta to the dressing and toss to coat.

3. Chop meat and veg.

The rest of this recipe prep is chopping the other ingredients into bite-sized pieces. Cut the salami into quarters. Slice the green onion thinly. Quarter the cucumber, remove the seeds, and dice. Cut tomatoes and olives in half. Drain the artichoke hearts and roughly chop them. Remove the stem and seeds, then dice the bell pepper.

4. Toss and serve.

Add all the ingredients to the bowl of pasta and toss gently to combine. Serve immediately or chill for a few hours. This can be made a day before serving; cover and refrigerate leftovers.

Although I make this recipe more in the summer, it’s one that you can enjoy year-round. Bring it to a spring picnic or a fall potluck. It also makes a great meal prep recipe. After you toss everything together, divide the mixture between 4 to 6 containers for a week of easy lunches!

Printable recipe

Yield: Serves 4-6

Greek Pasta Salad

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Prep Time 15 minutes

Cook Time 10 minutes

Total Time 10 minutes

Ingredients

• 1 16-ounce package pasta, any shape
• 8 ounces salami
• 4 green onions
• 4 ounces crumbled feta
• 0.5 cup cherry tomatoes, halved
• 0.5 cup kalamata olives
• 0.5 cup diced cucumber
• 0.5 cup artichoke hearts
• 0.5 cup orange bell pepper, chopped

For the dressing

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• 2 tablespoons olive oil
• 2 tablespoons white vinegar
• 0.5 teaspoon oregano
• 0.5 teaspoon garlic powder
• 0.25 teaspoon dill
• 0.5 teaspoon salt
• a pinch of black pepper

Instructions

1. Cook the pasta.
   Bring a pot of water to a boil on the stovetop and cook the pasta acording to the package directions. Drain and set aside to cool slightly.
2. Mix the dressing.
   While the pasta is cooking, mix the dressing ingredients. Combine olive oil, vinegar, oregano, garlic powder, dill, salt, and pepper. I usually put my dressing ingredients in the serving bowl and whisk. Add the pasta to the dressing and toss to coat.
3. Chop meat and veg.
   The rest of this recipe prep is chopping the other ingredients into bite-sized pieces. Cut the salami into quarters. Slice the green onion thinly. Quarter the cucumber, remove the seeds, and dice. Cut tomatoes and olives in half. Drain the artichoke hearts and roughly chop them. Remove the stem and seeds, then dice the bell pepper.
4. Toss and serve.
   Add all the ingredients to the bowl of pasta and toss gently to combine. Serve immediately or chill for a few hours. This can be made a day before serving; cover and refrigerate leftovers.

Nutrition Information:

Yield:

6

Serving Size:

1
Amount Per Serving: Calories: 337Total Fat: 26gSaturated Fat: 9gUnsaturated Fat: 17gCholesterol: 57mgSodium: 1179mgCarbohydrates: 15gFiber: 3gSugar: 3gProtein: 13g

Nutritional information is only an estimate from online calculators. For more precise information, enter the specific ingredients you are using into your preferred tool.

What’s next? Try these other fun and creative ideas on One Mama’s Daily Drama:

• Greek Chopped Salad Recipe
• Grilled Asparagus Chicken Pasta Recipe
• Summer Bean Salad Recipe