This salad is easy to make, packed with wholesome ingredients, and full of bold Greek flavors. It’s perfect for make-ahead lunches, summer barbecues, or as a refreshing side to grilled meats or seafood. The marinated artichokes add a unique tangy twist that elevates the traditional Greek salad into a satisfying and complete dish.
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
Pasta (rotini, penne, or bowtie work well)
Marinated artichoke hearts (quartered)
Cherry tomatoes (halved)
Cucumber (diced)
Red onion (thinly sliced)
Kalamata olives (pitted and halved)
Feta cheese (crumbled)
Fresh parsley or dill (chopped, optional)
For the dressing:
Olive oil
Red wine vinegar
Lemon juice
Garlic (minced)
Dried oregano
Dijon mustard (optional)
Salt and black pepper
Directions
Cook the pasta according to package instructions until al dente. Drain and rinse under cold water to stop cooking.
In a large bowl, combine the cooked pasta, artichoke hearts, tomatoes, cucumber, red onion, olives, and feta cheese.
In a small bowl or jar, whisk together olive oil, red wine vinegar, lemon juice, garlic, oregano, Dijon mustard (if using), salt, and pepper.
Pour the dressing over the pasta salad and toss gently until everything is well coated.
Taste and adjust seasoning as needed.
Chill in the refrigerator for at least 30 minutes before serving to let the flavors meld.
Garnish with fresh herbs before serving, if desired.
Servings and timing
This recipe serves 6–8 people as a side dish. Prep time: 20 minutes Chill time: 30 minutes Total time: 50 minutes
Variations
Protein boost: Add grilled chicken, chickpeas, or shrimp for a more filling meal.
Vegan version: Omit the feta or use a plant-based cheese alternative.
Whole grain option: Use whole wheat pasta for added fiber and nutrients.
Add greens: Toss in baby spinach or arugula just before serving.
Creamy twist: Add a spoonful of Greek yogurt to the dressing for a creamier texture.
Extra veggies: Roasted red peppers, artichoke stems, or sun-dried tomatoes make tasty additions.
Storage/Reheating
Store Greek Pasta Salad in an airtight container in the refrigerator for up to 4 days. Stir before serving, and refresh with a splash of olive oil or lemon juice if needed. This dish is best served cold or at room temperature and does not require reheating.
FAQs
Can I use canned artichokes instead of marinated?
Yes, but marinated artichokes add more flavor. If using canned, drain and season them before adding.
What type of pasta works best?
Short pasta shapes like rotini, penne, or bowtie hold the dressing well and are easy to eat in a salad.
Can I make this salad ahead of time?
Absolutely. It’s actually better after chilling for a few hours so the flavors can meld.
Is this salad good for meal prep?
Yes, it holds up well in the fridge and makes an excellent make-ahead lunch or side dish.
Can I use store-bought Greek dressing?
Yes, but homemade dressing gives you better control over the flavor and ingredients.
How do I keep the pasta from getting soggy?
Cook it just until al dente and rinse it under cold water to stop the cooking process.
Can I serve this warm?
It’s traditionally served cold or at room temperature, but it can be gently warmed if preferred.
What other cheeses can I use?
Feta is classic, but goat cheese or mozzarella pearls also work well.
How do I prevent the salad from drying out?
Keep it covered tightly in the fridge and stir in a little more dressing or olive oil before serving.
Is this gluten-free?
It can be if you use gluten-free pasta. All other ingredients are naturally gluten-free.
Conclusion
Greek Pasta Salad with Artichokes is a light yet satisfying dish bursting with Mediterranean flavors. With tender pasta, fresh vegetables, and a tangy dressing, it’s the perfect addition to your weekly meal rotation or any festive gathering. Easy to customize and make ahead, it’s a go-to recipe you’ll turn to all year long
Greek Pasta Salad with Artichokes is a Mediterranean-inspired dish featuring al dente pasta tossed with marinated artichoke hearts, fresh vegetables, feta cheese, olives, and a zesty homemade dressing. It’s a colorful, refreshing, and satisfying salad perfect for any occasion.
Author:Catherine
Prep Time:20 minutes
Cook Time:10 minutes
Total Time:50 minutes (including chill time)
Yield:6–8 servings
Category:Salad
Method:No-Cook
Cuisine:Mediterranean
Diet:Vegetarian
Ingredients
12 oz pasta (rotini, penne, or bowtie)
1 can (14 oz) marinated artichoke hearts, drained and quartered
1 cup cherry tomatoes, halved
1 cucumber, diced
1/4 red onion, thinly sliced
1/2 cup Kalamata olives, pitted and halved
3/4 cup feta cheese, crumbled
2 tbsp fresh parsley or dill, chopped (optional)
For the dressing:
1/4 cup olive oil
2 tbsp red wine vinegar
1 tbsp fresh lemon juice
1 clove garlic, minced
1 tsp dried oregano
1 tsp Dijon mustard (optional)
Salt and black pepper to taste
Instructions
Cook pasta according to package directions until al dente. Drain and rinse under cold water to stop the cooking process.
In a large mixing bowl, combine cooked pasta, artichoke hearts, cherry tomatoes, cucumber, red onion, olives, and feta cheese.
In a small bowl or jar, whisk together olive oil, red wine vinegar, lemon juice, garlic, oregano, Dijon mustard (if using), salt, and pepper.
Pour dressing over the pasta salad and toss gently to coat everything evenly.
Taste and adjust seasoning as needed.
Refrigerate for at least 30 minutes before serving to let flavors meld.
Garnish with chopped fresh parsley or dill, if desired. Serve chilled or at room temperature.
Notes
Use whole wheat or gluten-free pasta if preferred.Add grilled chicken, shrimp, or chickpeas for added protein.Include extras like roasted red peppers, sun-dried tomatoes, or spinach for variety.Stir before serving and add a splash of olive oil or lemon juice if it seems dry after chilling.Great for meal prep—store in the fridge for up to 4 days.
