A Greek Pasta Salad

 There’s something so comforting about a big bowl of pasta salad sitting in the fridge, ready for backyard lunches, quick dinners, or late-night snacking straight from the container. This Greek pasta salad is bright, colorful, and packed with fresh Mediterranean flavor in every bite. The tangy homemade dressing coats tender pasta, juicy tomatoes, crisp peppers, salty olives, and creamy feta cheese perfectly. The little slices of pepperoni add a savory kick that makes it extra satisfying, but you can easily leave them out if you want a lighter version. It’s one of those easy recipes that somehow tastes even better the next day.

A Greek Pasta Salad

Ingredients

For the Dressing

• ½ cup olive oil
• ½ cup red wine vinegar
• 1½ teaspoons garlic powder
• 1½ teaspoons dried basil
• 1½ teaspoons dried oregano
• ¾ teaspoon ground black pepper
• ¾ teaspoon sugar

For the Pasta Salad

• 2½ cups cooked elbow macaroni, cooled
• 3 cups fresh mushrooms, sliced
• 15 cherry tomatoes, halved
• 1 cup red bell pepper, sliced
• ¾ cup crumbled feta cheese
• ½ cup green onions, chopped
• 1 (4-ounce) can black olives, drained
• ¾ cup sliced pepperoni strips (optional)

Instructions

1. Grab a large mixing bowl and whisk together the olive oil, red wine vinegar, garlic powder, basil, oregano, black pepper, and sugar. Keep whisking until the dressing looks smooth and blended.
2. Add the cooked macaroni, mushrooms, cherry tomatoes, bell peppers, feta cheese, green onions, olives, and pepperoni if you’re using it.
3. Gently toss the salad until all the ingredients are coated in the dressing. Make sure the feta and veggies get mixed throughout so every bite has a little bit of everything.
4. Cover the bowl and place it in the fridge for at least 2 hours. Overnight is even better because the flavors really soak into the pasta.
5. Give the salad a quick stir before serving. You can enjoy it cold straight from the fridge or let it sit out for about 10 minutes first for the best flavor.

Helpful Tips & Easy Swaps

• If you don’t have elbow macaroni, try rotini, penne, or bowtie pasta instead.
• Want extra crunch? Toss in diced cucumbers right before serving.
• Kalamata olives work beautifully if you want a more traditional Greek flavor.
• For a vegetarian version, simply skip the pepperoni.
• Store leftovers in an airtight container in the fridge for up to 4 days. The flavor actually gets better over time.
• If the pasta absorbs too much dressing after chilling, drizzle in a little olive oil before serving to freshen it up.

This Greek pasta salad is the kind of recipe that never really goes out of style. It’s easy to make, full of fresh flavor, and perfect for everything from summer cookouts to simple weekday lunches. The creamy feta, tangy dressing, and colorful veggies make every bite feel fresh and satisfying. Whether you’re making it ahead for meal prep or bringing it to a family gathering, this is one of those dependable recipes people always come back for. Give it a try once, and it might just become a regular in your kitchen too.

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