Greek Pasta Salad

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!

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!

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Greek Pasta Salad Recipe

Prep: 15 minutes mins

Cook: 10 minutes mins

Total: 25 minutes mins

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This Greek pasta salad is packed with fresh tomatoes, cucumber, red onion, artichoke hearts, chickpeas, and kalamata olives. Tossed with a quick Mediterranean-style vinaigrette for the perfect summer meal.

12

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

Oregano: You can substitute one tablespoon of dried oregano.

Nutrition

Serving: 1 cup, Calories: 291kcal (15%), Carbohydrates: 39g (13%), Protein: 8g (16%), Fat: 12g (18%), Saturated Fat: 2g (13%), Polyunsaturated Fat: 1g, Monounsaturated Fat: 5g, Sodium: 356mg (15%), Potassium: 214mg (6%), Fiber: 4g (17%), Sugar: 3g (3%), Vitamin A: 505IU (10%), Vitamin C: 18mg (22%), Calcium: 40mg (4%), Iron: 2mg (11%)

© Author Elaine Skiadas

We have thoroughly tested this recipe for accuracy. However, individual results may vary. See our full recipe disclosure here.