Summer Slim Greek Pasta Salad

One sweltering afternoon, my neighbor handed me a container of this salad through the fence, still dripping with condensation from her cooler. I was skeptical about whole grain pasta in a cold salad until that first bite, when the nutty flavor and the way it held onto the bright lemon dressing just made sense. It became my go-to when I couldn't face turning on the oven, and honestly, it's become the thing people ask me to bring to every summer gathering now.

I made this for a potluck last July, and it vanished so fast I barely got a serving. What surprised me was how it actually tasted better the next day, when all those flavors had gotten to know each other in the fridge. Now I always make it the day before big outdoor meals, which honestly takes the stress out of last-minute cooking.

Ingredients

• Whole grain fusilli or penne (225 g): This holds dressing better than regular pasta and keeps you full longer without tasting heavy or dense.
• Cherry tomatoes (1 cup, halved): Summer tomatoes are sweeter and less watery than larger varieties, so your salad won't get soggy.
• Cucumber (1 cup, diced): Dice it just before mixing so it stays crisp and doesn't release too much liquid into the bowl.
• Red and yellow bell peppers (1 each, diced): The mix of colors isn't just pretty, it gives you different flavor notes, with red being sweeter.
• Red onion (½ small, thinly sliced): Slice it thin so it softens slightly as it sits, adding a pleasant bite without overwhelming the salad.
• Baby spinach (1 cup, roughly chopped): It wilts just enough from the warm pasta to become silky without disappearing completely.
• Fresh parsley (¼ cup, chopped): Add it at the last moment before serving to keep it bright and fresh tasting.
• Kalamata olives (⅓ cup, pitted and sliced): Buy them already pitted to save time, and slice them so they distribute flavor throughout the salad.
• Light feta cheese (100 g, crumbled): Crumble it by hand rather than with a fork for more interesting, rustic texture.
• Extra virgin olive oil (3 tbsp): This is where you spend a little more, because good oil really matters in a simple dressing.
• Fresh lemon juice (2 tbsp): Use a real lemon, not bottled, and squeeze it just before mixing so you get that bright acidity.
• Red wine vinegar (1 tbsp): It adds depth without overpowering, unlike stronger vinegars.
• Garlic (1 clove, finely minced): Mince it small so it melds into the dressing rather than leaving harsh chunks.
• Dried oregano (1 tsp): Don't skip this, it's what makes it taste distinctly Mediterranean.
• Sea salt (½ tsp) and black pepper (¼ tsp): Taste as you go, because different pastas and vegetables have different salt content already.

Instructions

Get your pasta cooking:

Bring a large pot of salted water to a rolling boil, then add the whole grain pasta and stir it for the first minute so it doesn't stick. Cook until it's tender but still has a little bite to it, then drain in a colander and rinse it under cold running water until it stops steaming.

Build your vegetable base:

In your largest salad bowl, scatter the cherry tomatoes, cucumber, both bell peppers, red onion, baby spinach, and fresh parsley. Don't chop everything into tiny pieces, let them keep some substance so you can actually taste each element.

Bring it all together:

Pour the cooled pasta into the bowl along with the olives and feta, tossing everything together gently with your hands or a wooden spoon. You want the feta to break up a little but not turn into crumbles.

Make your dressing shine:

In a small bowl, add the olive oil, fresh lemon juice, red wine vinegar, minced garlic, oregano, salt, and pepper. Whisk it together for about 30 seconds until it's emulsified and looks slightly thicker and creamier than when you started.

Dress and chill:

Drizzle the dressing over the salad and toss it together, making sure every piece gets coated but you're not being rough about it. Pop it in the fridge for at least 10 minutes, or longer if you have time, so the flavors deepen and everything gets cold enough to actually refresh you.

Save

There's something about this salad that turns a regular Tuesday dinner into something that feels like a celebration, especially when the kitchen is warm and you're eating it straight from the bowl while standing at the counter. It reminds me that summer food doesn't have to be complicated to feel special.

When to Make This

This salad is your secret weapon for any moment when you want to eat something bright and nourishing but the thought of heating up the kitchen makes you want to cry. It comes together in the time it takes to cook pasta, which means you can have lunch ready before the morning gets too hot. I've made it on Sunday nights to set myself up with ready-to-grab lunches all week, and I've also made it 20 minutes before people arrive at a picnic, which is honestly the kind of stress-free entertaining that makes you look like you have your life together.

Variations That Actually Work

The beauty of this salad is that it welcomes additions without falling apart, so feel free to add things that speak to you. I've thrown in grilled chicken that I cooked the night before and just tore into pieces, and I've also stirred in white beans or chickpeas when I wanted extra protein. For summer entertaining, I sometimes add sliced radishes or snap peas for extra crunch, and once I added some diced fresh mozzarella at the last second and it was unexpectedly gorgeous. The formula stays the same, but your salad grows with you.

Storage and Make Ahead Secrets

This salad can sit in the fridge for up to three days, though the vegetables will soften and the spinach will shrink down, which I've made peace with because the flavors actually get rounder. If you're packing this for lunch or a picnic, bring the dressing in a separate container and dress it right before eating so everything stays crisp. You can prep all your vegetables the day before and keep them in separate containers, then assemble everything the morning of, which turns this from a 20-minute recipe into a 5-minute recipe.

• Keep fresh parsley separate and stir it in just before serving so it stays bright green and fresh tasting.
• If you're serving this cold, take it out of the fridge about 10 minutes before you eat it so the flavors pop more on your palate.
• Taste it one more time before serving and don't be shy about adjusting the salt, lemon, or vinegar, because cold food needs slightly more seasoning than warm food.

Save

This salad has become my favorite thing to reach for when I want to eat something good without feeling like I've surrendered to takeout, and I hope it does the same for you. There's real freedom in a recipe this simple that tastes this complete.

Recipe Questions & Answers

→ What type of pasta works best in this salad?

Whole grain fusilli or penne pasta hold the dressing well and add a nutritious, hearty texture to the salad.

→ Can I prepare this salad in advance?

Yes, you can prepare it ahead and chill for 10–15 minutes to let flavors meld, making it ideal for picnics or meal prep.

→ How can I make this dish vegan-friendly?

Swap the light feta cheese for a dairy-free alternative to keep the salad flavorful and plant-based.

→ Is it possible to add protein to this salad?

For extra protein, grilled chicken or chickpeas are excellent options that complement the salad's flavors.

→ What dressing ingredients enhance the Mediterranean flavors?

A mix of extra virgin olive oil, fresh lemon juice, red wine vinegar, garlic, oregano, salt, and pepper brings bright, authentic Mediterranean notes.