Fresh and light Greek pasta salad loaded with sweet cherry tomatoes, cucumbers, tender artichoke hearts, herbs, and chickpeas. All tossed with a quick lemon vinaigrette, this Greek pasta salad recipe is perfect for an easy summer dinner or lunch on the go.
I love serving this Greek pasta salad in the summer when the vegetables are fresh and bright-tasting. But I’ve made this year-round, adding some chicken on top and calling it dinner. There are tons of flavors in here, from the artichoke hearts and olives to the lemony dressing, so it’s always a winner.
It works great for meal prep, so you can make a double batch and keep the extra for easy lunches throughout the week!
Key ingredients in Greek pasta salad
Short cut pasta : For this Greek pasta salad recipe, you’ll want to choose a short cut shape such as rotini (pictured), farfalle, penne, or campanelle. The more twists and crevices it has, the better it will soak up the dressing and flavor of the salad.
Cucumber: Choose one of the long Persian varieties. If the skin is too tough, you can use a vegetable peeler to remove it before slicing the cucumber into thin bite-sized pieces. Mini cucumbers will work, too.
Artichoke hearts: Preparing fresh artichoke hearts is a whole lot of work, so this recipe calls for the canned, water-packed variety.
Kalamata olives: If you’re not a fan of olives, these can be omitted, but chopped pitted kalamata olives add another salty layer of flavor to the salad.
Chickpeas: For a little added texture, canned chickpeas are the perfect addition to help balance everything out. Make sure you drain and rinse the chickpeas before adding.
Storage
One great thing about pasta salad is how well it keeps in the fridge. We even recommend letting it sit for a few hours, up to overnight, for the flavors to meld together. Especially if you are sensitive to red onion, the acid in the dressing will begin to break it down over time, leading to a milder flavor. When sealed in an airtight container, this Greek pasta salad will keep for up to four days. So bring it along on a picnic or pack it in a work or school lunch for an easy, make-ahead meal that the whole family will love!
What to serve with Greek pasta salad
When serving this Greek pasta salad, I like to keep the Mediterranean theme going. Here are a few recipes to try:
- Mediterranean Meatball Stuffed Pitas with Mint Yogurt Sauce
- Greek-inspired Crunchwrap Supreme
- One Pan Lemony Greek Chicken with Potatoes and Asparagus
- Greek Chicken Skillet with Tomatoes and Olives
- Greek Shrimp with Tomatoes and Feta
Greek Pasta Salad Recipe
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Ingredients
- ▢ 16 ounces short cut pasta
- ▢ 15 ounce can water packed artichoke hearts (drained and chopped)
- ▢ 15 ounce can chickpeas (drained and rinsed)
- ▢ 1 ½ cups cherry tomatoes (halved)
- ▢ ½ cup pitted kalamata olives (halved)
- ▢ 1 Persian cucumber (thinly sliced – can sub two mini cucumbers)
- ▢ ½ red onion (finely chopped)
- ▢ ½ cup EACH: parsley and dill
- ▢ Optional (feta cheese to serve)
The Vinaigrette
- ▢ ⅓ cup olive oil
- ▢ ¼ cup red wine vinegar
- ▢ 3 tablespoons fresh lemon juice
- ▢ 2 tablespoons minced fresh oregano (see notes)
- ▢ 1 tablespoon Dijon mustard
- ▢ 2 teaspoons honey
- ▢ 2 cloves garlic (minced)
- ▢ Freshly ground black pepper (to taste)
Instructions
- To make the vinaigrette, whisk all ingredients together and set it aside until ready to use. ⅓ cup olive oil, ¼ cup red wine vinegar, 3 tablespoons fresh lemon juice, 2 tablespoons minced fresh oregano, 1 tablespoon Dijon mustard, 2 teaspoons honey, 2 cloves garlic, Freshly ground black pepper
- Cook the pasta in heavily salted water according to the package directions. Strain, and run under cold water until the pasta has cooled completely. Toss with olive oil to prevent clumping. 16 ounces short cut pasta
- In a large mixing bowl, add the pasta along with the remaining ingredients (except the feta) and toss to combine. Serve immediately with crumbled feta over the top or store in an airtight container in the fridge for up to four days. 15 ounce can water packed artichoke hearts, 15 ounce can chickpeas, 1 ½ cups cherry tomatoes, ½ cup pitted kalamata olives, 1 Persian cucumber, ½ red onion, ½ cup EACH: parsley and dill, Optional
Notes
Nutrition
We have thoroughly tested this recipe for accuracy. However, individual results may vary. See our full recipe disclosure here .
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Greek Pasta Salad Recipe
Ingredients
- 16 ounces short cut pasta
- 15 ounce can water packed artichoke hearts , drained and chopped
- 15 ounce can chickpeas , drained and rinsed
- 1 ½ cups cherry tomatoes , halved
- ½ cup pitted kalamata olives , halved
- 1 Persian cucumber , thinly sliced - can sub two mini cucumbers
- ½ red onion , finely chopped
- ½ cup EACH: parsley and dill
- Optional , feta cheese to serve
The Vinaigrette
- ⅓ cup olive oil
- ¼ cup red wine vinegar
- 3 tablespoons fresh lemon juice
- 2 tablespoons minced fresh oregano , see notes
- 1 tablespoon Dijon mustard
- 2 teaspoons honey
- 2 cloves garlic , minced
- Freshly ground black pepper , to taste
Instructions
- To make the vinaigrette, whisk all ingredients together and set it aside until ready to use. ⅓ cup olive oil, ¼ cup red wine vinegar, 3 tablespoons fresh lemon juice, 2 tablespoons minced fresh oregano, 1 tablespoon Dijon mustard, 2 teaspoons honey, 2 cloves garlic, Freshly ground black pepper
- Cook the pasta in heavily salted water according to the package directions. Strain, and run under cold water until the pasta has cooled completely. Toss with olive oil to prevent clumping. 16 ounces short cut pasta
- In a large mixing bowl, add the pasta along with the remaining ingredients (except the feta) and toss to combine. Serve immediately with crumbled feta over the top or store in an airtight container in the fridge for up to four days. 15 ounce can water packed artichoke hearts, 15 ounce can chickpeas, 1 ½ cups cherry tomatoes, ½ cup pitted kalamata olives, 1 Persian cucumber, ½ red onion, ½ cup EACH: parsley and dill, Optional
