Greek Cucumber and Tomato Pasta Salad with Feta

Here is my favorite cucumber and tomato pasta salad with feta, featuring tender rotini tossed with crisp cucumbers, juicy tomatoes, fresh herbs, and tangy feta, all dressed in a simple red wine vinegar and olive oil dressing with oregano.

This pasta salad is perfect for summer potlucks and backyard barbecues. I make it all the time because it’s easy to throw together, and everyone always asks for the recipe. Plus, it tastes even better the next day when all the flavors have had time to soak into the pasta.

What Kind of Pasta Should I Use?

For pasta salad, you’ll want to stick with short pasta shapes that can catch and hold onto the dressing and other ingredients. Rotini, penne, fusilli, or bow ties all work great because their nooks and crannies grab the olive oil dressing and bits of cucumber and tomato. I’d avoid long pasta like spaghetti or linguine since they don’t mix as well in a cold salad. If you’re looking for a healthier option, whole wheat pasta holds up nicely in pasta salad and adds a slightly nutty flavor, though regular white pasta is perfectly fine too. Just make sure to cook your pasta al dente since it will continue to soften a bit as it sits in the dressing.

Options for Substitutions

This pasta salad is pretty forgiving when it comes to swaps, so feel free to work with what you have:

• Pasta: Any short pasta shape works great here – penne, rotini, farfalle, or even orzo. Just cook according to package directions and you’re good to go.
• Feta cheese: If you’re not a feta fan, try crumbled goat cheese for a similar tangy taste, or use small mozzarella balls for something milder. You could also skip the cheese entirely for a dairy-free version.
• Fresh herbs: Don’t have both parsley and mint? You can use all of one or the other, or swap in fresh basil or dill. In a pinch, use 1 tablespoon of dried herbs, but add them to the dressing first to let them rehydrate.
• Red wine vinegar: White wine vinegar, apple cider vinegar, or fresh lemon juice all work well as substitutes and will still give you that bright, tangy flavor.
• Tomatoes: Cherry or grape tomatoes are ideal, but regular tomatoes chopped into bite-sized pieces work just fine too.
• Cucumber: English cucumbers or Persian cucumbers are great alternatives. If using regular cucumbers, you might want to scoop out some of the seeds to avoid excess water in your salad.

Watch Out for These Mistakes While Cooking

The biggest mistake people make with pasta salad is not seasoning the pasta while it’s still warm – toss your cooked and drained pasta with a bit of the dressing right away so it absorbs the flavors instead of just sitting on the surface.

Overcooking your pasta is another common problem that leads to mushy salad, so pull it off the heat when it still has a slight bite and remember it will soften a bit more as it sits in the fridge.

To keep your cucumbers from making the salad watery, seed them before chopping by cutting them lengthwise and scooping out the center with a spoon.

Don’t add the feta until just before serving or at least wait until after the initial chill time, as it can break down and make the dressing cloudy if it sits in the acidic dressing too long.

What to Serve With Cucumber and Tomato Pasta Salad?

This pasta salad is perfect for summer cookouts and pairs beautifully with grilled chicken, burgers, or kebabs. Since it’s already a complete side dish with pasta, veggies, and cheese, you really just need a simple protein to round out the meal. I love serving it alongside grilled lemon herb chicken thighs or even some store-bought rotisserie chicken for an easy weeknight dinner. If you’re feeding a crowd at a barbecue, this salad sits happily next to other classics like corn on the cob, coleslaw, or potato salad without competing for attention.

Storage Instructions

Store: This pasta salad actually gets better after sitting in the fridge for a few hours as the flavors blend together. Keep it in an airtight container in the refrigerator for up to 3 days. You might need to give it a good stir and add a drizzle of olive oil before serving since the pasta tends to absorb the dressing as it sits.

Make Ahead: This is a great dish to prep the night before a gathering or picnic. The cucumbers and tomatoes will release some liquid over time, so if you’re making it more than a day ahead, consider adding those fresh vegetables and the feta right before serving to keep everything crisp and fresh.

Serve: Pasta salad tastes best when served cold or at room temperature. If you’ve had it in the fridge, let it sit out for about 15 minutes before serving to take the chill off. Give it a taste and adjust the seasoning if needed, since cold foods sometimes need a little extra salt and pepper.

Estimated Nutrition

Estimated nutrition for the whole recipe (without optional ingredients):

• Calories: 2200-2400
• Protein: 45-55 g
• Fat: 110-120 g
• Carbohydrates: 270-290 g

Ingredients

For the salad:

• 1 lb pasta (I always use Barilla rotini for the best texture)
• 1.5 large cucumber (peeled and sliced into 1/2-inch half-moons)
• 36 oz tomatoes (halved lengthwise for bite-sized pieces)
• 1/3 cup fresh parsley
• 1/3 cup fresh mint
• 4 oz feta cheese (I prefer Athenos crumbles for convenience)

For the dressing:

• 1/2 cup olive oil (extra virgin provides the most robust flavor)
• 1/4 cup red wine vinegar
• 2.5 tsp dried oregano
• 2.5 tsp salt
• 2.5 tsp black pepper
• 1/2 tsp garlic powder

Step 1: Cook Pasta and Prepare Fresh Ingredients

• 1 lb pasta
• 1.5 large cucumber, peeled
• 36 oz tomatoes
• 1/3 cup fresh parsley
• 1/3 cup fresh mint

Bring a large pot of salted water to a boil and cook the pasta according to package directions until al dente—usually 8-10 minutes depending on the shape.

While the pasta cooks, peel and slice the cucumber into 1/2-inch half-moons, halve the tomatoes lengthwise for bite-sized pieces, and roughly chop the fresh parsley and mint.

Once the pasta is cooked, drain it thoroughly and rinse with cold water to stop the cooking process and cool it down quickly.

This ensures the pasta won’t continue to soften and become mushy when combined with the dressing.

Step 2: Build the Dressing

• 1/4 cup red wine vinegar
• 2.5 tsp dried oregano
• 1/2 tsp garlic powder
• 2.5 tsp salt
• 2.5 tsp black pepper
• 1/2 cup extra virgin olive oil

In a medium bowl, whisk together the red wine vinegar, dried oregano, garlic powder, salt, and black pepper.

Slowly drizzle in the extra virgin olive oil while whisking to create an emulsified dressing that will coat the salad evenly.

I like to add the oil gradually rather than all at once—this helps the vinegar and oil combine better for a more cohesive flavor throughout the salad.

Step 3: Assemble and Dress the Salad

• cooked and cooled pasta from Step 1
• prepared vegetables and herbs from Step 1
• 4 oz feta cheese crumbles
• dressing from Step 2

In a large mixing bowl, combine the cooled pasta from Step 1 with the sliced cucumbers, halved tomatoes, chopped parsley, chopped mint, and feta cheese crumbles.

Pour the dressing from Step 2 over the entire mixture and toss gently but thoroughly with two spoons or salad tongs until all components are evenly coated and distributed.

The feta will soften slightly as it sits, which I love—it helps the cheese meld with the dressing and flavor the whole dish.

Step 4: Chill and Serve

Transfer the dressed salad to the refrigerator and chill for at least 1 hour before serving.

This resting time allows the flavors to meld together and the pasta to absorb the dressing, creating a more cohesive dish.

Give it a quick toss before serving to ensure the dressing is evenly distributed.

Greek Cucumber and Tomato Pasta Salad with Feta

Delicious Greek Cucumber and Tomato Pasta Salad with Feta recipe with step-by-step instructions.

Print Recipe Pin Recipe

Prep Time 10 minutes mins

Cook Time 20 minutes mins

Total Time 30 minutes mins

Servings 8 servings

Calories 2300 kcal

Ingredients

  

For the salad::

• 1 lb pasta (I always use Barilla rotini for the best texture)
• 1.5 large cucumber (peeled and sliced into 1/2-inch half-moons)
• 36 oz tomatoes (halved lengthwise for bite-sized pieces)
• 1/3 cup fresh parsley
• 1/3 cup fresh mint
• 4 oz feta cheese (I prefer Athenos crumbles for convenience)

For the dressing::

• 1/2 cup olive oil (extra virgin provides the most robust flavor)
• 1/4 cup red wine vinegar
• 2.5 tsp dried oregano
• 2.5 tsp salt
• 2.5 tsp black pepper
• 1/2 tsp garlic powder

Instructions

 

• Bring a large pot of salted water to a boil and cook the pasta according to package directions until al dente—usually 8-10 minutes depending on the shape. While the pasta cooks, peel and slice the cucumber into 1/2-inch half-moons, halve the tomatoes lengthwise for bite-sized pieces, and roughly chop the fresh parsley and mint. Once the pasta is cooked, drain it thoroughly and rinse with cold water to stop the cooking process and cool it down quickly. This ensures the pasta won't continue to soften and become mushy when combined with the dressing.
• In a medium bowl, whisk together the red wine vinegar, dried oregano, garlic powder, salt, and black pepper. Slowly drizzle in the extra virgin olive oil while whisking to create an emulsified dressing that will coat the salad evenly. I like to add the oil gradually rather than all at once—this helps the vinegar and oil combine better for a more cohesive flavor throughout the salad.
• In a large mixing bowl, combine the cooled pasta from Step 1 with the sliced cucumbers, halved tomatoes, chopped parsley, chopped mint, and feta cheese crumbles. Pour the dressing from Step 2 over the entire mixture and toss gently but thoroughly with two spoons or salad tongs until all components are evenly coated and distributed. The feta will soften slightly as it sits, which I love—it helps the cheese meld with the dressing and flavor the whole dish.
• Transfer the dressed salad to the refrigerator and chill for at least 1 hour before serving. This resting time allows the flavors to meld together and the pasta to absorb the dressing, creating a more cohesive dish. Give it a quick toss before serving to ensure the dressing is evenly distributed.