This 20-Minute Greek Pasta Salad has been a constant at my summer table ever since I first tossed it together for a last-minute backyard barbecue. I remember balancing a bowl on my lap while guests arrived, chopping vegetables with one hand and exchanging stories with the other; the combination of briny olives, crisp cucumber, and creamy feta felt instantly celebratory. I created this version because I wanted something that felt authentically Mediterranean but was simple enough for weeknight dinners and easy to scale up for parties. It quickly became a family favorite—bright, cooling, and full of textures that make every bite interesting.

I discovered the balance of flavors when experimenting with a jar of store-bought tzatziki one hot afternoon. Adding it to a lightweight red-wine-vinegar and olive oil base produced a dressing that clung to the farfalle and nodded to classic Greek flavors without requiring hours of prep. This salad travels well, keeps its crunch, and can be turned into a main course by adding grilled chicken or shrimp. It’s the kind of dish I rely on for potlucks, picnic baskets, and those evenings when everyone wants something fresh and fuss-free.

Ingredients

• 1 pound farfalle pasta: Choose a good-quality durum semolina pasta for firm texture; farfalle catches dressing in its bows but any short pasta like rotini or penne will do.
• 1 large English cucumber: Seeded and sliced into half-moons to avoid excess water—an English cucumber is firmer and less seedy than standard varieties.
• 2 cups cherry tomatoes: Halved for juicy bursts; look for vine-ripened cherry tomatoes for the best flavor.
• 1/4 cup fresh parsley: Finely chopped—flat-leaf parsley gives a clean, herbaceous lift that brightens the salad.
• 3/4 cup Kalamata olives: Pitted and halved for briny, fruity depth; rinse briefly if packed in oil and you prefer a lighter bite.
• 3/4 cup canned chickpeas: Drained and patted dry to add a creamy, protein-rich element and bulk up servings.
• 1/2 cup red onion: Finely diced; soak briefly in cold water if you want to mellow the sharpness.
• 8 ounces crumbled feta: Choose a block-style feta that you crumble yourself for better texture and less powdery pieces.
• 2 cloves garlic, minced: Fresh garlic for a clean, pungent note—adjust to taste.
• 1/3 cup olive oil, 3 tablespoons red wine vinegar, 2 teaspoons granulated sugar: Build a balanced dressing with fat, acid, and a touch of sweetness to cut the saltiness of the cheese and olives.
• 1 cup tzatziki sauce: Adds creaminess and cucumber-garlic flavor; store-bought is fine, but homemade tzatziki deepens the flavor if you have the time.
• Salt and black pepper: I use about 1/2 teaspoon each to start and then adjust; sea salt and freshly cracked black pepper improve the final result.

Instructions

Cook the pasta: Bring a very large pot of salted water to a rolling boil (about 1 tablespoon salt per 4 quarts of water). Add 1 pound farfalle and cook until al dente, about 8 to 10 minutes, testing a piece toward the lower end of the time range. Drain immediately and rinse briefly under cold water to stop cooking and cool the pasta for the salad. Rinsing also removes surface starch so the dressing won't clump. Prep the vegetables: While the water heats, halve the English cucumber lengthwise, scoop out seeds with a small spoon, and slice into 1/4- to 1/2-inch half-moons. Halve 2 cups cherry tomatoes, finely chop 1/4 cup parsley, halve 3/4 cup pitted Kalamata olives, dice 1/2 cup red onion, and drain and pat 3/4 cup canned chickpeas dry. Keep everything chilled so the salad stays crisp. Make the dressing: Whisk together 2 cloves minced garlic, 1/3 cup olive oil, 3 tablespoons red wine vinegar, 2 teaspoons granulated sugar, 1/2 teaspoon salt, and 1/2 teaspoon ground black pepper in a small bowl. Add 1 cup tzatziki sauce and whisk until smooth. Taste and adjust acidity or salt—if your feta is very salty, reduce added salt slightly. Combine and chill: Place the cooled pasta in a very large mixing bowl. Pour the dressing over the pasta and toss thoroughly so every bow is coated. Fold in the prepared cucumber, tomatoes, parsley, olives, chickpeas, red onion, and 8 ounces crumbled feta. Toss gently to combine—avoid smashing the tomatoes and feta for a cleaner presentation. Serve immediately or chill for 30 minutes to let the flavors marry. Finish and serve: Just before serving, give the salad a final toss and check seasoning. If the pasta absorbed too much dressing while chilled, reserve a tablespoon of dressing to refresh the salad. Garnish with extra parsley and a drizzle of olive oil if desired. For a heartier option, top with grilled chicken or shrimp.

Storage Tips

Store leftovers in an airtight container in the refrigerator for up to 48 hours. Use shallow containers to cool the salad quickly and maintain a consistent temperature. If you plan to serve the salad later the same day, keep the dressing separate and toss just before serving to preserve maximum crunch—especially if cucumbers are seeded and sliced thin. For reheating, this salad is best served cold or at room temperature; avoid microwaving. Look for signs of spoilage such as off-odors, slimy texture, or separation of dressing beyond normal.

Ingredient Substitutions

Short on ingredients? Swap penne or rotini for farfalle and use plain Greek yogurt mixed with a squeeze of lemon if tzatziki isn’t available—add grated cucumber and a pinch of dill to approximate the flavor. For a dairy-free version, omit feta and use a firm, brined tofu or smoked almonds for texture. Swap chickpeas for cannellini beans or edamame for a protein boost. If you need gluten-free, select a gluten-free pasta and confirm labels on any packaged tzatziki or condiments.

Serving Suggestions

Serve as a vibrant side with grilled meats, gyros, or flatbreads. For a picnic, pack in a wide shallow container and garnish with extra herbs right before serving. Try pairing with lemon-herb chicken skewers or simple grilled shrimp tossed in garlic and oregano. Garnishes like additional crumbled feta, lemon zest, or a sprinkle of smoked paprika add a finishing touch. For a mezze spread, include hummus, warm pita, and roasted red peppers alongside the salad.

Cultural Background

While not a traditional Greek recipe, this salad borrows classic Mediterranean elements: olives, feta, cucumbers, and olive oil. The practice of combining pasta with vegetable salads is common in many coastal regions where dried pasta was incorporated into local cuisines. This version riffs on Greek flavors by using tzatziki—yogurt, cucumber, and garlic—which gives the dressing a creamy tang reminiscent of traditional Greek sauces. It’s a contemporary, cross-cultural approach designed for convenience without losing authentic notes.

Seasonal Adaptations

In summer, use peak-season cherry tomatoes and fresh cucumbers for the most vibrant flavor. In fall or winter, swap cherry tomatoes for roasted red peppers, use preserved lemon or lemon juice to brighten, and add roasted chickpeas for warmth. Around the holidays, incorporate roasted zucchini and winter greens, or top with warm grilled halloumi for a seasonal twist. A splash of balsamic glaze can add depth in cooler months.

Meal Prep Tips

For meal prep, keep components separate: cook and cool the pasta, chop vegetables, and store dressing in a lidded jar. Assemble portions into individual containers, adding feta and dressing only when ready to eat. This system keeps textures bright and extends refrigerator life. Use stackable reusable containers and label with dates. If packing for lunches, include a small ice pack to keep the salad chilled until lunchtime.

Whether you’re feeding a crowd or packing weekday lunches, this 20-Minute Greek Pasta Salad is one of those recipes that makes life easier and gatherings more joyful. Make it your own, and don’t be surprised when guests ask for seconds—and the recipe.