Greek Pasta Salad Recipe

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This Greek pasta salad recipe is simply divine and perfect as a side dish or main meal!

Summer is nearly here, and few foods make a delicious, filling, summer dinner the way pasta does. Served hot or cold, pasta is a great addition to the dinner table. And if you have any vegans or vegetarians in the house, this is a perfectly versatile dish for them as well as meat eaters. Serve as is for vegans and vegetarians, and mix in some cooked, chopped chicken for meat eaters. It’s a great way to make everyone happy!

A side view of this Greek Pasta Salad Recipe in it's mixing bowl with a wooden spoon.


An easier question would be, what DOESN’T go with pasta salad! Truly, just about anything will pair nicely with a pasta salad, whether you are vegan or not. This particular salad will work with most non-vegan dishes for sharing, and for the vegan diet, it pairs well with other veggies, breads, crackers, salads and even some fruits! It also goes amazingly well with a little hummus and veggies or hummus and crackers.


Absolutely! Pasta is a great dish to make ahead of time. Make it a day or so in advance (no more than 2 days in advance) and it will keep for another 1-3 days in the fridge if you have leftovers.


If it’s packed correctly, pasta salad will keep in the refrigerator for up to 5 days. To pack it correctly, simply make sure it’s in a food-safe container that has an air-tight lid. Plastic wrap works too, but not as well if this will be in the fridge for the full 5 days. Do not use aluminum foil. It doesn’t keep the air out as well and your salad will spoil faster.

Greek Pasta Salad in a white bowl, showing bits of olives, artichoke hearts and fresh, chopped parsley.


Most Greek pasta salads will have feta cheese in them. You can certainly add as much of it as you like here. But if you are serving this to vegans or those with dairy allergies, you’ll want to leave that out. I promise, it’s still super tasty. I make it that way all the time. That said, I wouldn’t share this dish with vegan feta in it. Most non-vegan people can spot the difference in cheese immediately. So unless you know they like it, I would just leave it out.

This Greek pasta salad recipe has very simple, yet decently strong Greek flavors from the Kalamata olives and artichoke hearts. However, if the flavor isn’t strong enough for you, you can either add a splash of balsamic vinegar, or you can add more of any of the additions such as the sun dried tomatoes, olives or garlic powder. Use the measurements as a jumping off point and add more to your liking.


If you prefer your pasta salad a little more creamy, you can absolutely stir some mayo into this. Either regular or vegan may will work here. It’s delicious, and again, nobody will know the difference if you are sharing. And if you want to make your own mayo in seconds, here’s how to do that.

An overhead view of this Greek Pasta Salad Recipe, still in it's mixing bowl, ready to serve.


In case you are wondering, I used Banza pasta (chickpea flour pasta) here. But any pasta will work.

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Greek Pasta Salad in a white bowl, showing bits of olives, artichoke hearts and fresh, chopped parsley.

Greek Pasta Salad Recipe

A delicious, Mediterranean style pasta dish that you can enjoy with our without chicken. Great for vegans! (Note that recipe timing assumes your pasta is already cooked)
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Course: Main Course, Pasta, Side Dish
Cuisine: Greek
Prep Time: 15 minutes
Cook Time: 5 minutes
Total Time: 20 minutes
Servings: 4 servings
Calories: 332kcal
Author: The Gracious Pantry


  • 1/2 lb. dry pasta (cooked to package directions)
  • 1/2 cup chopped Kalamata olives
  • 1/4 cup chopped sun dried tomatoes (drained if packed in oil - I used dry)
  • 3/4 cup chopped canned artichoke hearts (marinated - no sugar added)
  • 2 tsp. lemon juice
  • 1/2 tsp. garlic powder
  • 1 tsp. dry oregano (or 1 tbsp. fresh, chopped)
  • 1/4 cup chopped, fresh, Italian parsley (flat leaf)
  • 1 tbsp. olive oil


  • Combine all ingredients in a bowl and toss to combine.
  • Adjust any seasonings to your liking and serve.


Please note that the nutrition data below is a ballpark figure. Exact data is not possible.


Serving: 0.25the recipe | Calories: 332kcal | Carbohydrates: 50g | Protein: 9g | Fat: 11g | Saturated Fat: 1g | Sodium: 428mg | Potassium: 383mg | Fiber: 4g | Sugar: 5g | Vitamin A: 817IU | Vitamin C: 17mg | Calcium: 49mg | Iron: 2mg

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