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While I love a classic macaroni salad, this Greek Pasta Salad is a fun, flavor-packed riff on two staple side dishes, all tossed in a creamy, feta sauce.
If you’re sick of serving a boring macaroni salad, this one is going to blow you away. It starts with a creamy dressing made with both feta cheese and the brine, plus lemon, olive oil, red wine vinegar, oregano, and red pepper flakes. It’s so easy and better yet, you can make the feta sauce up to two days prior and assemble the rest of the salad the day-of for easy entertaining.
As for the mix-ins, I added a few kinds of olives and pickled peppers here, but feel free to select any combination of your favorites from the olive bar—or just use what you have on hand! Chopped red bell peppers, English cucumbers, and shallots add crunch and a color against the creamy, tangy dressing. I also added a ton of fresh herbs like parsley and dill, which give the salad a bright, grassy flavor.
From casual cookouts to picnics in the park, this Greek Pasta Salad is so delicious that it’s sure to become a summer staple!
ingredients:
- Kosher Salt
- Brown Rice Farfalle
- Feta in Brine
- Avocado Oil Mayonnaise
- Lemon Zest
- Lemon Juice
- Extra Virgin Olive Oil
- Red Wine Vinegar
- Dried Oregano
- Crushed Red Pepper Flakes
- Red Bell Pepper
- Shallots
- Kalamata Olives
- Castelvetrano Olives
- Peppadew Peppers
- Pepperoncini Peppers
- Fresh Parsley
- Fresh Dill
- Freshly Ground Black Pepper
step-by-step:
step one: cook the pasta
Bring a large pot of water to a boil and salt generously. Add the pasta and cook to al dente, according to package directions.
step two: make the sauce
While the pasta cooks, make the sauce. In a wide mouth jar using an immersion blender, add four ounces of feta, feta brine, mayonnaise, lemon zest and juice, olive oil, red wine vinegar, oregano, and red pepper flakes. Blend until completely smooth. Season to taste. Set aside at room temperature until the pasta is done cooking.
step three: assemble the salad
Once the pasta is cooked, reserve 1/4 cup of pasta water. Drain the pasta and immediately rinse the noodles under cold water to stop the cooking. Transfer the pasta to a large mixing bowl. Pour the prepared feta sauce over it, tossing vigorously to combine. If the pasta looks too dry, add about a tablespoon of pasta water at a time, tossing, until the noodles are coated and glossy.
step four: add the veggies and olives
Add the bell peppers, cucumbers, shallots, Kalamata olives, castelvetrano olives, peppadew peppers, pepperoncini, parsley, dill, and black pepper. Toss to combine. Season to taste.
step five: garnish and serve
Garnish with the remaining feta crumbles and more dill. Serve immediately or store in an airtight container for up to 4 days.
recipe faqs:
Whole milk Greek yogurt is a great substitute—or just any mayo you prefer!
Yes! It will keep in an airtight container for up to four days, but I think that it’s best enjoyed within 24 hours of assembly.
I hope y’all love this Greek Pasta Salad for casual summer gatherings. Let me know what you think of the recipe in the comments below!
looking For more pasta salad recipes? try these!
Greek Pasta Salad
Ingredients
For the Pasta:
- kosher salt
- 12 ounces brown rice farfalle or other short cut pasta, such as penne
For the Sauce:
- 6 ounces feta in brine, drained, divided
- 2 tablespoons feta brine
- 1/3 cup avocado oil mayonnaise
- 1 teaspoon lemon zest
- 2 tablespoons lemon juice
- 2 tablespoons extra virgin olive oil
- 1 tablespoon red wine vinegar
- 2 teaspoons dried oregano
- 1/8 teaspoon crushed red pepper flakes
To Assemble:
- 1½ cups diced English cucumbers (from about 2 Persian cucumbers)
- 1 cup diced red bell pepper (from about 1 large bell pepper)
- 1/2 cup thinly sliced shallots (from about 1 large shallot)
- 1/2 cup roughly chopped pitted Kalamata olives
- 1/2 cup roughly chopped pitted castelvetrano olives
- 1/2 cup thinly sliced peppadew peppers
- 1/4 cup thinly sliced pepperoncini peppers
- 1 cup chopped fresh parsley
- 1/2 cup chopped fresh dill, plus more to garnish
- freshly ground black pepper
Instructions
Cook the Pasta:
- Bring a large pot of water to a boil and salt generously. Add the pasta and cook to al dente, according to package directions.
Make the Sauce:
- While the pasta cooks, make the sauce. In a wide mouth jar using an immersion blender, add four ounces of feta, feta brine, mayonnaise, lemon zest and juice, olive oil, red wine vinegar, oregano, and red pepper flakes. Blend until completely smooth. Season to taste. Set aside at room temperature until the pasta is done cooking.
Assemble the Salad:
- Once the pasta is cooked, reserve 1/4 cup of pasta water. Drain the pasta and immediately rinse the noodles under cold water to stop the cooking. Transfer the pasta to a large mixing bowl. Pour the prepared feta sauce over it, tossing vigorously to combine. If the pasta looks too dry, add about a tablespoon of pasta water at a time, tossing, until the noodles are coated and glossy.
- Add the cucumbers, bell peppers, shallots, Kalamata olives, castelvetrano olives, peppadew peppers, pepperoncini, parsley, dill, and black pepper. Toss to combine. Season to taste.
- Garnish with the remaining feta crumbles and more dill. Serve immediately or store in an airtight container for up to 4 days.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Photography and styling by Eat Love Eats.
This sounds great! How long does it last in the fridge?
it’ll last for up to 4 days!
Perfect summer pasta salad! Made with Greek yogurt instead of Mayo and it was delicious.
This was absolutely delicious! My husband asked me to add it to our regular rotation. I used regular farfalle (not brown rice) and found I didn’t need any pasta water.
11/10! This dressing is magic, making this one on repeat!
Yay! Thanks Amy!