Greek veggie pasta salad is the ultimate crowd-pleasing dish that combines vibrant Mediterranean flavors, satisfying textures, and wholesome nutrition. This gluten-free salad is packed with fresh vegetables, creamy feta, briny olives, and a zesty Greek yogurt dressing that keeps every bite light yet satisfying. Whether you’re meal prepping for the week, looking for a comforting dinner side, or hosting a gathering, this salad checks all the boxes.
We developed this dish to help you enjoy all the bold flavors of a classic Greek salad while adding a hearty pasta base to keep it filling and nutritious. With simple ingredients like gluten-free pasta and a homemade dressing filled with protein and healthy fats, it’s a recipe you can feel great about serving to your family and friends. Plus, it’s ready in just 30 minutes, making it a time-saving favorite for busy cooks.
Why This Greek Veggie Pasta Salad Is Good for You
- Rich in fiber: With fresh veggies like cucumbers, tomatoes, and bell peppers, this salad supports healthy digestion.
- Protein-packed: Greek yogurt and feta cheese both offer a boost of protein, perfect for keeping you full longer.
- Heart-healthy fats: Olive oil and avocado oil provide essential monounsaturated fats for a balanced meal.
- Gluten-free friendly: Made with your favorite gluten-free pasta, this dish is accessible to anyone with gluten sensitivities.
- Low calorie: At just 220 calories per serving, it fits perfectly into a health-conscious diet.
Wholesome Ingredients for This Greek Veggie Pasta Salad
This salad is all about using fresh, high-quality ingredients. Here are a few standout components that make the dish as nutritious as it is delicious:
- Plain Greek Yogurt: The star of the creamy dressing, Greek yogurt adds a tangy flavor and protein punch. Substitute with plant-based yogurt for a vegan option.
- Olive Oil: A staple in Mediterranean cuisine, olive oil contributes heart-healthy fats and a rich flavor to the dressing. Avocado oil works well as an alternative.
- Feta Cheese: Crumbly and briny, feta ties all the ingredients together. For a dairy-free variation, use vegan feta or nutritional yeast for a cheesy flavor.
- Kalamata Olives: These olives add a salty, bold bite to the salad. Opt for pitted olives to save prep time.
Greek Veggie Pasta Salad Recipe Details
- Servings: 10 servings
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Total Time: 30 minutes
Ingredients for Greek Veggie Pasta Salad
- 1 cup plain Greek yogurt (full-fat, 2% or non-fat)
- 2 tablespoons olive oil or avocado oil
- Juice of 1 lemon (about ¼ cup)
- ½ teaspoon lemon zest
- 1 ½ teaspoon dried oregano (may substitute basil or dill)
- 2 garlic cloves, minced (or 1 teaspoon garlic powder)
- ½ teaspoon sea salt
- ¼ teaspoon black pepper
- 12 oz uncooked pasta, any shape (gluten-free, if needed)
- 2 tablespoons fresh dill, chopped (or 2 teaspoons dried dill)
- 1 medium cucumber, sliced ¼ inch thick and quartered (about 1 ½ – 2 cups)
- 1 ½ cups grape or cherry tomatoes, halved or quartered
- 1 bell pepper (yellow, red, or orange), diced (about 1 cup)
- ½ medium red onion, diced (about ¾ cup)
- 6 oz feta cheese (¾ cup) + more to sprinkle on top, if desired
- ½ cup Kalamata olives, halved
How to Make Greek Veggie Pasta Salad
- Bring a large pot of salted water to a boil and cook the pasta according to the package instructions. Once done, drain the pasta and rinse it under cold water to stop the cooking process and cool it down.
- While the pasta is cooking, prepare the vegetables. Slice the cucumber, halve the tomatoes, and dice the bell pepper and red onion. Set them aside.
- In a medium bowl, whisk together the dressing ingredients: Greek yogurt, olive oil, lemon juice, lemon zest, dried oregano, garlic, sea salt, and black pepper. Adjust seasoning to taste.
- In a large mixing bowl, combine the cooked pasta, chopped vegetables, feta cheese, olives, and fresh dill. Gently toss to combine.
- Pour the dressing over the salad and toss again until everything is evenly coated. Let the salad sit for about 30 minutes before serving to allow the flavors to meld.
How to Customize This Greek Veggie Pasta Salad for Your Diet
- Vegan: Swap Greek yogurt with a plant-based yogurt and use vegan feta or nutritional yeast.
- Low Carb: Substitute gluten-free pasta with a lower-carb option like zucchini noodles or shirataki noodles.
- Higher Protein: Add grilled chicken, chickpeas, or tofu for extra protein.
- Dairy-Free: Use vegan yogurt and omit the feta, or replace it with crumbled tofu seasoned with herbs.
Our Team’s Tips for the Best Greek Veggie Pasta Salad
- Chill your salad: For the best flavor, let the salad sit for 30 minutes in the refrigerator before serving.
- Make it ahead: This salad stores well for up to five days in an airtight container, making it ideal for meal prep.
- Use high-quality Greek yogurt: Full-fat or 2% yogurt offers the best flavor and creaminess for the dressing.
- Adjust seasoning: Taste the dressing and salad before serving and add more salt, pepper, or lemon juice as needed.
- Prevent soggy pasta: Rinse the cooked pasta with cold water and drain well to keep it from getting mushy.
Greek Veggie Pasta Salad FAQs
Can this salad be made gluten-free?
Yes! Simply use your favorite gluten-free pasta to create a gluten-free pasta salad with feta that everyone can enjoy.
How long does this salad keep in the fridge?
This healthy Greek salad with pasta can be stored in an airtight container in the refrigerator for up to five days. Just give it a gentle toss and add more dressing if needed before serving.
Can I make this salad vegan?
Absolutely! Swap the Greek yogurt for a plant-based yogurt, and use vegan feta or nutritional yeast for that cheesy flavor.
What’s the best pasta shape for this dish?
A short pasta like penne, rotini, or farfalle works best for this easy Greek pasta salad recipe, as they hold the dressing and blend beautifully with the veggies.
We hope you enjoy making—and eating—this vibrant and nutritious dish. What’s your favorite Mediterranean twist on pasta salad? Let us know in the comments!
Greek Veggie Pasta Salad
Ingredients
- 1 cup plain Greek yogurt (full-fat, 2% or non-fat)
- 2 tablespoons olive oil or avocado oil
- Juice of 1 lemon (about ¼ cup)
- ½ teaspoon lemon zest
- 1 ½ teaspoons dried oregano (may substitute basil or dill)
- 2 cloves garlic, minced (or 1 teaspoon garlic powder)
- ½ teaspoon sea salt
- ¼ teaspoon black pepper
- 12 oz uncooked pasta, any shape (gluten-free, if needed)
- 2 tablespoons fresh dill, chopped (or 2 teaspoons dried dill)
- 1 medium cucumber, sliced ¼ inch thick and quartered (about 1 ½ – 2 cups)
- 1 ½ cups grape or cherry tomatoes, halved or quartered
- 1 bell pepper (yellow, red, or orange), diced (about 1 cup)
- ½ medium red onion, diced (about ¾ cup)
- 6 oz feta cheese (¾ cup) + more to sprinkle on top, if desired
- ½ cup Kalamata olives, halved
Instructions
- Bring a large pot of salted water to a boil and cook the pasta according to the package instructions. Once done, drain the pasta and rinse it under cold water to stop the cooking process and cool it down.
- While the pasta is cooking, prepare the vegetables. Slice the cucumber, halve the tomatoes, and dice the bell pepper and red onion. Set them aside.
- In a medium bowl, whisk together the dressing ingredients: Greek yogurt, olive oil, lemon juice, lemon zest, dried oregano, garlic, sea salt, and black pepper. Adjust seasoning to taste.
- In a large mixing bowl, combine the cooked pasta, chopped vegetables, feta cheese, olives, and fresh dill. Gently toss to combine.
- Pour the dressing over the salad and toss again until everything is evenly coated. Let the salad sit for about 30 minutes before serving to allow the flavors to meld.