This Easy Feta Pasta Salad is fresh, vibrant, and loaded with Mediterranean flavors. Chickpeas, crisp veggies, olives, herbs, and creamy feta tossed in a zesty homemade vinaigrette. Perfect for cookouts, potlucks, and easy make-ahead meals!
Feta Pasta Salad
Since having the opportunity to travel to the Mediterranean a few years ago, I've been absolutely obsessed with Mediterranean flavors. This Easy Feta Pasta Salad is fresh, flavorful, and packed with Mediterranean-inspired ingredients like crisp veggies, chickpeas, briny olives, and creamy feta, all tossed in a bright homemade vinaigrette.
It is nutritious, packed with fiber, and so much fresh flavor. It’s the perfect make-ahead side for cookouts, potlucks, or simple weeknight dinners.
What Is Feta Pasta Salad?
Feta pasta salad is a cold pasta salad loaded with fresh vegetables, herbs, and tangy feta cheese, tossed in a zesty vinaigrette. This version leans Mediterranean, with chickpeas, olives, and plenty of fresh herbs for bold, bright flavor in every bite.
Why You’ll Love It
- Fresh and Flavorful - Crisp veggies, creamy feta, fresh herbs, and a zippy vinaigrette make every bite pop.
- Hearty Enough to Satisfy - Chickpeas add protein and make it more filling than your average pasta salad.
- Perfect for Make-Ahead - Tastes even better after chilling.
- Great for Gatherings - Easy to double and always a crowd favorite.
- Customizable - Swap veggies, herbs, or pasta based on what you have and love.
Tips & Variations
- Best Pasta to Use: Short pasta like rotini, penne, or bowties works best for holding onto the dressing and mix-ins.
- Rinse the Pasta: Rinsing with cool water stops the cooking and keeps it from getting sticky.
- Rinse the Onion: Don’t skip rinsing the red onion! It keeps the flavor from being too sharp or overpowering.
- Make It Ahead: This salad is best after chilling at least 3 hours, but overnight is even better!
- Add Protein: Toss in grilled chicken, shrimp, canne tuna or salmon, or even extra chickpeas to make it a full meal.
- Switch the Herbs: Basil, mint, or even dill all work beautifully here.
- Make It Vegan: Simply leave out the feta or use a plant-based version.
- Extra Creamy Option: Add a spoonful of Greek yogurt or a little extra feta for a creamier texture.
- Spice It Up: Add red pepper flakes or a diced pepperoncini for a little heat.
- What if it seems dry later? Pasta absorbs dressing as it sits. Just drizzle with a little olive oil or extra vinaigrette before serving
- Can I make this ahead? Yes! It actually tastes better after a few hours in the fridge
- How long does it last? Store in the fridge for up to 3 to 4 days
How to Serve
This feta pasta salad is incredibly versatile and works for just about any occasion. Serve it chilled as a side with grilled chicken, burgers, steak, or seafood. It’s perfect for summer cookouts, picnics, and potlucks, but also works great as a light lunch or cool summer dinner on its own.
For a more complete meal, pair it with grilled protein or serve it over a bed of greens for a hearty salad bowl.
Storage
Store leftovers in an airtight container in the refrigerator for up to 3 to 4 days. If the pasta absorbs too much dressing, refresh it with a drizzle of olive oil or a splash of vinegar before serving.
More Fresh Summer Salad Recipes You'll Love
- Romesco Pasta Salad - A bold, smoky pasta salad tossed in rich romesco sauce with roasted red peppers and almonds for a unique twist.
- Tabouli - A fresh, herby Mediterranean salad made with parsley, tomatoes, bulgur, and lemon for a light and refreshing side.
- Summer Slaw - Crisp, colorful summer veggies tossed in a light, tangy, creamy slaw dressing for a crunchy, refreshing side dish.
- Creamy Cucumber Salad - Cool, creamy, and tangy with fresh cucumbers and a simple dressing.
- Bruschetta Pasta Salad - Juicy tomatoes, basil, garlic, and balsamic come together in this fresh, summery pasta salad.
Easy Feta Pasta Salad Video
Easy Feta Pasta Salad Recipe
Ingredients
- 16 ounces uncooked pasta (see notes)
- 1 can (15 ounces) chickpeas drained and rinsed
- 1 cup chopped English or mini cucumber
- 1 pint cherry tomatoes halved
- 1 green bell pepper chopped
- 1 small red onion finely diced, then thoroughly rinsed
- ½ cup sliced kalamata olives
- ½ cup freshly chopped parsley
- ¼ cup freshly chopped basil or mint
- 6 ounces Feta cheese crumbled
For the Vinaigrette
- ⅔ cup extra virgin olive oil
- ¼ cup red wine vinegar
- 2 cloves garlic crushed or minced
- 1 tablespoon fresh lemon juice
- 1 teaspoon Dijon mustard
- 2 teaspoons dried oregano
- ½ teaspoon salt
- ½ teaspoon black pepper
Instructions
- Bring a large pot of salted water to a boil and cook the pasta until al dente, according to the directions on the package. Drain, rinse with cool water for 1 minute and transfer to a large bowl.
- In the large bowl with the pasta, add the remaining pasta salad ingredients. Toss well to combine.
- Make the vinaigrette: In a small bowl or mason jar, add all of the vinaigrette ingredients. Whisk until well combined (or if using a jar, place a lid on top tightly, and shake until well combined.
- Pour vinaigrette over pasta mixture and mix well.
- Toss again to combine, then season with freshly ground salt and pepper to taste.
- Cover and chill for 3 hours before serving.
Notes
- Storage: Store leftovers in an airtight container in the refrigerator for up to 3 to 4 days. If the pasta absorbs too much dressing, refresh it with a drizzle of olive oil or a splash of vinegar before serving.
- Gluten Free: Use gluten free noodles to make this recipe gluten free.
Nutrition
UPDATE INFO: This recipe was originally published in July 2015. It has been updated with new tips, pictures, and video and republished in June 2026.
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Lydia @ Thrifty Frugal Mom says
Oh, this sounds and looks delicious! What a fun twist on pasta salad! I love the feta cheese idea.
Trish says
This looks delicious!
Sara says
Yummy! Looks and sounds amazing! Thanks for linking up to Good Tips Tuesday--we'll be featuring this in our next linkup.