As the summer sun starts shining brighter and the days stretch longer, there’s one thing that finds its way into nearly every picnic basket, potluck table, and dinner spread: a good pasta salad. Not just any pasta salad, though — a vibrant, veggie-packed, flavor-loaded Greek Pasta Salad.
This recipe combines the heartiness of pasta with the crisp, refreshing ingredients of a classic Greek salad, all tied together with a zesty homemade Greek dressing. Whether you’re making it for a crowd, prepping meals for the week, or just looking for a quick and healthy dinner, this salad checks all the boxes. It’s easy, adaptable, and incredibly satisfying.
Why You’ll Love This Dish
This plant-based Greek Pasta Salad is a go-to recipe for any occasion that calls for something quick, nourishing, and delicious. With just a handful of ingredients and tons of room for customization, it’s a dish that fits right into a healthy, plant-forward lifestyle.
It’s satisfying enough to serve as a main course, but it also plays well as a side for sandwiches, grilled veggies, or fresh bread. It’s a celebration of Mediterranean flavors — no feta or meat required — and a reliable favorite for sunny days and beyond.
Greek Pasta Salad hits all the right notes — it’s:
- Quick and easy: Ready in under 30 minutes.
- Fully plant-based: No dairy, no animal products — just fresh veggies and a tangy dressing.
- Customizable: Start with the base ingredients, then add your favorite extras.
- Meal-prep ready: Holds up well for leftovers and makes a generous batch.
- Great warm or cold: Tastes best at room temperature but delicious chilled too.
Make It Your Own
This plant-based pasta salad is all about flexibility. Don’t be afraid to make it your own:
- Gluten-free? Use a gluten-free pasta that holds its shape well.
- Want more protein? Chickpeas are an easy, fiber-rich way to bulk it up.
- Craving crunch? Add chopped bell peppers or shredded carrots.
The basic recipe is delicious as-is, but the fun lies in the variations. You can truly tailor this to what you have in your pantry or what’s in season at the farmer’s market.
Great for Sharing (or Saving for Later)
One of the best parts about this recipe is how much it makes. It’s perfect for:
- Potlucks and BBQs
- Family dinners
- Weekday lunches
- Picnic sides
- Planned leftovers
If you’re cooking for a smaller group, feel free to halve the recipe. It’s easy to scale up or down depending on your needs.
Pro Tips for the Perfect Pasta Salad
- Salt your pasta water well. It makes a big difference in flavor.
- Add the dressing while the pasta is still slightly warm. This helps the flavors absorb better.
- Don’t skimp on the veggies. The more color and crunch, the better.
- Use a quality dressing. A good Greek Salad Dressing makes all the difference.
- Top with herbs. Fresh dill or parsley adds a bright, aromatic finish.
How to Make Greek Pasta Salad
Ingredients
- 1 12 ounce package of pasta
- 1 English cucumber, chopped
- 1 pint cherry tomatoes, sliced
- ¼ cup red onion, diced
- artichoke hearts (optional)
- pepperoncino (optional)
- olives (optional)
- Greek Salad Dressing (separate recipe)
Instructions
Step 1 – Cook the Pasta
Bring a large pot of salted water to a boil. Cook your pasta according to package directions — al dente is best so the salad holds its texture. Drain and set aside. (You can rinse it with cool water to stop the cooking if you’re in a rush.)
Step 2 – Prepare the Veggies
While the pasta cooks, chop the cucumber, tomatoes, red onion, and any optional add-ins. If you’re using canned ingredients like olives or chickpeas, drain and rinse them.
Step 3 – Make Dressing
Prepare your Greek Salad Dressing according to the recipe.
Step 4 – Mix Together
In a large bowl, combine the cooked pasta and chopped veggies. Pour your Greek dressing over everything and toss until well coated.
Step 5 – Serve
This salad is best served immediately at room temperature. If making ahead, store the pasta and dressing separately for maximum freshness, then toss right before serving.
Storage and Serving Notes
This salad stores well for up to 4 days in an airtight container in the fridge. It’s ideal for meal prep or for making ahead before a gathering.
Best Practices:
- Serving from the fridge? Let it sit out for 10–15 minutes to warm up a bit before eating. Room temperature brings out the flavors better than when it’s cold.
- Dressing separation? Give the salad a quick stir or add a splash more dressing if needed after chilling.
- Making ahead for a party? Keep the pasta, veggies, and dressing separate, and combine just before serving.
More Creative Salad Ideas
If you like this recipe, you’ll love these plant based salad ideas too:
- Chopped Asian Salad
- BBQ Chickpea Salad
- Black Bean Corn Salad with Avocado
- Sweet Potato and Black Bean Bowl
- Vegan Potato Salad
Greek Pasta Salad
This plant-based Greek Pasta Salad is a vibrant, easy-to-make dish with fresh veggies and tangy dressing, perfect for potlucks, picnics, and meal prep.
Ingredients
- 1 12 ounce package of pasta, I used tri color rotini
- 1 English cucumber, chopped
- 1 pint cherry tomatoes, sliced
- ¼ cup red onion, diced
- artichoke hearts (optional)
- pepperoncino (optional)
- olives (optional)
- Greek Salad Dressing (separate recipe)
Instructions
- Bring pasta water to a boil. Cook your pasta according to the package directions.
- While pasta is boiling, chop your veggies then make your salad dressing.
- Once pasta is cooked, and drained, mix in veggies and salad dressing. Stir well.
- This is best served immediately. If you plan to serve it on a different day, wait and stir everything together directly before eating.
Notes
- The base recipe is pasta, cucumbers, tomatoes, red onion and the Greek salad dressing. All the other ingredients are optional and can be used or omitted depending on your preferences. You can add more protein by adding chickpeas. Choose a gluten-free pasta to make it gluten-free.
- This tastes best when served immediately at room temperature. You can serve it after refrigeration, but it will taste best if it's slightly warmed.
- This recipe make a lot and is great for a potluck or planned leftovers. The recipe can be halved for small families or to avoid days and days of leftovers.
