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Bowl of easy summer Greek Pasta Salad with fresh vegetables and feta cheese.

Easy Summer Greek Pasta Salad

A bright, refreshing pasta salad featuring crisp cucumbers, juicy tomatoes, and creamy feta, all tied together with a tangy lemon vinaigrette.
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Prep Time 15 minutes
Cook Time 10 minutes
Total Time 25 minutes
Servings: 6 servings
Course: Salad, Side Dish
Cuisine: Greek, Mediterranean
Calories: 320
Ingredients Method Notes

Ingredients
  

Pasta Ingredients
  • 12 ounces Pasta (penne or rotini) Use gluten-free pasta if needed; rotini holds dressing well for bite-sized salads.
Vegetables
  • 2 medium Cucumbers English cucumbers reduce seeding; cut into half-moons or small cubes for texture.
  • 2 cups Tomatoes Roma or vine-ripe tomatoes work; cherry tomatoes halved are a convenient alternative.
Dairy
  • 1 cup Feta cheese Use block feta crumbled for better texture; goat cheese is a creamier substitute.
Dressing Ingredients
  • 1/3 cup Olive oil Extra-virgin olive oil offers robust flavor; light olive oil is milder.
  • 2 tablespoons Lemon juice Fresh lemon juice brightens the salad; red wine vinegar is an effective swap.
  • 1 teaspoon Salt Adjust to taste. Sea salt or kosher salt are preferred for balanced seasoning.
  • 1/2 teaspoon Pepper Freshly ground black pepper tastes brighter than pre-ground pepper.
  • 1 teaspoon Dried oregano Use Greek oregano for authenticity; substitute Italian seasoning if needed.

Method
 

Cook the Pasta
  1. Boil salted water in a large pot until it reaches a steady, rolling boil.
  2. Cook pasta according to package instructions for al dente texture, usually eight to twelve minutes.
  3. Drain pasta thoroughly and rinse under cold water to cool.
Prepare the Vegetables and Cheese
  1. Chop cucumbers into half-moons or small cubes.
  2. Dice tomatoes into uniform pieces.
  3. Crumble feta cheese from a block.
Make the Vinaigrette
  1. Whisk olive oil, lemon juice, salt, pepper, and oregano in a small bowl until emulsified.
Combine and Finish
  1. Combine cooked, cooled pasta, cucumbers, tomatoes, and feta in a serving bowl.
  2. Pour vinaigrette over the salad and toss gently to combine.
  3. Serve chilled or at room temperature, allowing flavors to meld for 10-20 minutes before serving.

Notes

Adjust salt in the dressing, as feta adds saltiness. For best texture, add feta last and fold gently.