Dinner

Refreshing Greek Pasta Salad in Just 20 Minutes Recipe

Name: Refreshing Greek Pasta Salad in Just 20 Minutes Recipe
Prep time: 10 min
Cook time: 10 min
Total time: 20 min
Cuisine: Greek
Ingredients: 12 oz Bow-tie Pasta (swap with gluten-free pasta for a gluten-free option); 12 oz Cherry or Grape Tomatoes (halved); 2 medium Cucumbers (quartered); 1 medium Red Bell Pepper (diced); 1/3 cup Red Onion (chopped); 1/3 cup Black Olives (sliced); 1/3 cup Green Olives (sliced); 4 oz Feta Cheese (crumbled); 1/4 cup Extra Virgin Olive Oil (use high-quality for the best results); 3 tbsp Fresh Lemon Juice (freshly squeezed works best); 2 tbsp Red Wine Vinegar (substitutable with apple cider vinegar); 2 tsp Dijon Mustard (any mustard can work, but Dijon shines); 2 cloves Garlic (minced); 1 tsp Dried Oregano (Italian seasoning can substitute); 1/4 tsp Salt; Pepper (Add to taste)

ByLila Prescott July 8, 2026July 8, 2026

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Introduction

This Refreshing Greek Pasta Salad is perfect for a quick, vibrant meal that comes together in just 20 minutes. Packed with fresh vegetables, tangy feta, and a zesty dressing, it’s a delight for summer lunches or easy dinners.

A large white bowl filled with a colorful pasta salad featuring three main layers: the bottom layer is light yellow farfalle pasta with a smooth texture, the middle layer includes thick slices of vibrant green cucumber, halved red and yellow cherry tomatoes, and both whole dark purple and green olives scattered throughout, and the top layer is dotted with white, crumbly feta cheese cubes and finely ground black pepper sprinkled over everything, all set against a white marbled background. Photo taken with an iphone --ar 4:5 --v 7

Ingredients

12 oz Bow-tie Pasta (swap with gluten-free pasta for a gluten-free option)
1/4 cup Extra Virgin Olive Oil (use high-quality for the best results)

3 tbsp Fresh Lemon Juice (freshly squeezed works best)
2 tbsp Red Wine Vinegar (substitutable with apple cider vinegar)

2 tsp Dijon Mustard (any mustard can work, but Dijon shines)
2 cloves Garlic (minced)

1 tsp Dried Oregano (Italian seasoning can substitute)
1/4 tsp Salt
Pepper (Add to taste)

12 oz Cherry or Grape Tomatoes (halved)
2 medium Cucumbers (quartered)
1 medium Red Bell Pepper (diced)

1/3 cup Red Onion (chopped)
1/3 cup Black Olives (sliced)
1/3 cup Green Olives (sliced)

4 oz Feta Cheese (crumbled)

Instructions

Step 1: Bring a large pot of salted water to a boil. Add the bow-tie pasta and cook according to package instructions, usually about 8-10 minutes, until al dente. Drain and rinse under cold water to stop cooking and cool the pasta.
Step 2: In a large mixing bowl, whisk together the olive oil, fresh lemon juice, red wine vinegar, Dijon mustard, minced garlic, dried oregano, salt, and pepper until fully combined and emulsified.

Step 3: Add the halved tomatoes, quartered cucumbers, diced red bell pepper, chopped red onion, black olives, and green olives to the dressing. Toss gently to coat the vegetables evenly.
Step 4: Add the cooled pasta and crumbled feta cheese to the bowl. Toss everything together carefully. Taste and adjust seasoning with more salt or pepper if needed.

Tips & Variations

For added protein, toss in grilled chicken or chickpeas.

Use fresh oregano if available for a brighter, more aromatic flavor.
Swap the olives and feta with mozzarella and basil for an Italian twist.
Chill the salad for 30 minutes before serving to let flavors meld well.

Storage

Store the salad in an airtight container in the refrigerator for up to 3 days. The pasta may absorb the dressing over time, so toss gently before serving. It’s best enjoyed cold or at room temperature. Avoid freezing as the texture of the vegetables and cheese can change.

How to Serve

A white bowl filled with a colorful pasta salad showing three main layers: the bottom layer is light yellow bowtie pasta with a slightly glossy texture, the middle layer includes halved red and yellow cherry tomatoes, sliced green cucumbers with visible seeds, and whole dark purple and light green olives, and the top layer is scattered with white crumbled feta cheese and a sprinkle of black pepper and herbs. The mix is fresh and vibrant, with the pasta and vegetables evenly mixed and some olives and cheese pieces resting on top, photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I make this salad ahead of time?

Yes, it can be made a few hours ahead or the day before. Keep it refrigerated and toss gently before serving to refresh the dressing.

What can I use if I don’t have Dijon mustard?

You can substitute with yellow mustard or whole grain mustard, though the flavor will be milder. Dijon adds a little sharpness and creaminess that enhances the dressing.