This Big Greek Pasta Salad is the ultimate crowd-pleaser for potlucks, BBQs, or summer picnics. Packed with fresh veggies, hearty chickpeas, salty olives, and tangy feta, all tossed in a creamy Greek-inspired dressing, this dish is bursting with Mediterranean flavor. It’s quick to make, easy to prep ahead, and naturally vegetarian (with a simple vegan option).
Whether you’re feeding a large group or meal prepping for the week, this pasta salad is refreshing, filling, and guaranteed to disappear fast!
Ingredients & Substitutions
Here’s what you’ll need to make this Big Greek Pasta Salad:
- 3 cups dry pasta (fusilli, penne, or bow ties – about 6 cups cooked)
For a lighter salad, use 2½ cups pasta (5 cups cooked) and add more veggies. - 2 cans (19oz) chickpeas (about 4 cups cooked)
Adds protein and makes the salad hearty. - 2 cups cherry tomatoes (about 16–18, diced)
Grape tomatoes also work well. - 1 large cucumber, diced
Persian cucumbers add extra crunch. - ½ cup Kalamata olives, diced (about 12–15)
Use green olives for a twist. - ½ cup crumbled feta cheese
For vegan, use plant-based feta or omit entirely. - ¼ medium red onion, finely diced
Soak in cold water first to mellow the bite if desired. - ¼ cup fresh oregano and/or parsley
Or use fresh basil for a different flavor.
Dressing:
- ½ cup extra virgin olive oil
- ⅓ cup red wine vinegar (or apple cider vinegar)
- ½ tsp Dijon mustard
- 1 tsp dried oregano
- 1 clove garlic, minced (optional)
- Salt & pepper to taste
Helpful Tools
These tools will make prepping your pasta salad simple:
- Large stock pot for boiling pasta
- Colander for draining and rinsing
- Immersion blender (or whisk) for creamy, emulsified dressing
- Large mixing bowl to toss everything together
- Sharp knife and cutting board for chopping vegetables
How to Make This Big Greek Pasta Salad Recipe
- Cook the Pasta:
Bring a large pot of salted water to a boil. Cook 3 cups of pasta until al dente (check package instructions). Drain, rinse with cold water, and set aside to cool completely. - Make the Dressing:
While pasta cooks, combine olive oil, red wine vinegar, Dijon mustard, dried oregano, garlic, salt, and pepper in a jar or bowl. Use an immersion blender to emulsify into a creamy, slightly thick dressing. - Assemble the Salad:
In a large bowl, add the cooled pasta, chickpeas, tomatoes, cucumber, olives, feta, and red onion. - Dress & Toss:
Pour the dressing over the salad and toss gently until evenly coated.
If serving the next day, toss with only half of the dressing now and add the rest before serving. - Add Herbs & Chill:
Stir in fresh herbs just before serving to keep them vibrant. Refrigerate the salad for at least 30 minutes to let the flavors meld. - Serve Cold & Enjoy!
Perfect for potlucks, BBQs, or as a make-ahead meal.
Tips & Tricks
- Make Ahead: Toss with only half the dressing if storing overnight. Add the rest just before serving.
- Vegan-Friendly: Simply use vegan feta or skip the cheese entirely.
- Extra Creamy Dressing: Double the dressing if you like a heavily dressed pasta salad.
- Storage: Keeps for up to 3 days in the fridge, but the pasta will absorb dressing over time—freshen it up with extra oil and vinegar if needed.
- Protein Boost: Add roasted chickpeas or extra legumes for more protein
Frequently Asked Questions
Yes! Just omit the feta cheese or use a vegan feta alternative for a completely plant-based version.
This salad keeps for up to 3 days in the fridge, but the pasta will absorb dressing as it sits. Add extra oil and vinegar to refresh if needed.
Absolutely! Just be sure to rinse gluten-free pasta well after cooking, as it can be sticky once cooled.
Yes! Just dress it lightly (with half the dressing) and store in the fridge. Add the remaining dressing right before serving.
Yes! This recipe doubles easily. Just be sure to double the dressing as well to keep everything well coated.
Big Greek Pasta Salad – Vegetarian Perfect for Potlucks!
Ingredients
Salad:
- 2 19oz cans chickpeas, rinsed and drained (about 4 cups total)
- 3 cups 3 cups dry pasta (fusilli, penne, or bow ties — yields about 6 cups cooked)
- 2 cups cherry tomatoes, diced (about 16–18 total)
- 1 large cucumber diced
- ½ cup Kalamata olives, diced (about 12–15 olives)
- ½ cup crumbled feta cheese (or more, to taste)
- ¼ of a medium red onion, finely diced
- ¼ cup fresh oregano and/or parsley (or substitute basil)
Greek Dressing (for big batch):
- ½ cup extra virgin olive oil
- ⅓ cup red wine vinegar (or apple cider or white vinegar)
- ½ tsp Dijon mustard
- 1 tsp dried oregano
- 1 small clove garlic, minced (optional)
- salt & pepper to taste
Instructions
Cook the Pasta:
- Bring a large pot of salted water to a boil. Cook 3 cups dry pasta according to package instructions until al dente. Drain and rinse under cold water to cool completely.
Make the Dressing (While Pasta Cooks):
- In a tall jar or bowl, combine the olive oil, vinegar, Dijon mustard, dried oregano, garlic (if using), and a pinch of salt and pepper.Use an immersion blender to blend until the dressing is completely smooth and emulsified (creamy-looking and slightly thick).
Combine the Salad:
- In a large mixing bowl, add the cooled pasta, chickpeas, cherry tomatoes, cucumber, olives, feta, and red onion.Pour over the dressing (see notes if serving the next day) and toss gently until evenly coated.
Add Herbs & Chill:
- Stir in fresh oregano or parsley just before serving, or add them after chilling so they stay bright and fresh.
Serve Cold:
- Refrigerate for at least 30 minutes before serving to let the flavors meld. This is perfect for potlucks, picnics or BBQs or even just for family meal prep. Enjoy!
Notes
Notes
- If serving the salad the next day, toss with only half of the dressing at first, then add the remaining dressing right before serving to avoid sogginess.
- Keeps for up to 3 days in the fridge, but pasta will absorb dressing as it sits.
- For a lighter version, reduce pasta to 2½ cups dry (about 5 cups cooked) and increase the veggies slightly.
- Double the dressing if you prefer a more generously dressed salad or are serving over multiple days.
- To make this vegan simply remove the feta or use a vegan feta cheese instead.
Nutrition
Conclusion
This Big Greek Pasta Salad is fresh, filling, and the perfect dish for any gathering. Bursting with Mediterranean flavors, it’s simple to make, easy to customize, and sure to impress at potlucks or BBQs. Whether you keep it vegetarian, make it vegan, or double the batch for a crowd, it’s a guaranteed hit!
