Greek Pasta Salad

Name: Greek Pasta Salad
Prep time: 20 min
Cook time: 12 min
Total time: 32 min
Yield: 8 as a side dish people
Cuisine: South African
Ingredients: 300 g Dried fusilli (Or penne); 250 g Cherry tomatoes (Halved); 300 g Cucumber (Weighed before trimming; about 1 medium cucumber); 1 Green pepper (Medium, deseeded and cut into small bite-sized pieces); ½ Red onion (Medium, about 60 g, thinly sliced); 100 g Pitted Kalamata olives (Drained weight; halve any large olives); 200 g Feta (Drained and cut into small cubes or roughly crumbled); 60 ml Extra virgin olive oil (For the dressing); 30 ml Fresh lemon juice (About 1 medium lemon); 15 ml Red wine vinegar (For the dressing); 5 ml Dried oregano (1 teaspoon); 1 clove Garlic (Small, finely grated); 10 ml Salt (For 3 litres of pasta cooking water; extra only if needed after tasting); 2.5 ml Freshly ground black pepper (½ teaspoon, or to taste)

Jump to recipe ↓ Greek Pasta Salad – homemade traditional South African recipe, plated and ready to serve

This Greek Pasta Salad is a hearty pasta version of the familiar cucumber, tomato, olive and feta combination, with a lemon-and-oregano dressing instead of mayonnaise. I like fusilli here because the little twists catch the dressing, while the green pepper and cucumber keep every mouthful fresh and crunchy.

It is especially good at a braai, where that tangy dressing cuts through rich, smoky meat. Put a bowl beside Lamb Sosaties, or use it as a cooling contrast to Peri-Peri Chicken. If you are planning a bigger spread, you will find more sides in the Braai Salads collection.

For an easier braai day, cook and dress the pasta the day before, then add the vegetables and feta closer to serving. Keep everything covered in the fridge at 4°C or below, or transport it in a cooler box packed with ice bricks. Even without mayonnaise, this salad must stay cold: allow no more than two hours out of refrigeration in total, or one hour when the temperature is above 32°C.

Tips & Techniques

Drain properly: Give the cooled pasta a good shake in the colander, and drain the olives and feta. Excess water is the quickest way to lose the dressing’s punch.
Keep the cucumber crisp: Remove the soft, watery seed channel if there is one. A firm cucumber with small seeds needs only a light scrape.
Season after adding feta: Feta and olives vary in saltiness, so taste the assembled salad rather than salting the dressing heavily.
Refresh before serving: Cold pasta absorbs dressing as it stands. If a chilled batch tastes dry, gently toss through an extra 10 ml olive oil and 5 ml lemon juice.
Keep a cold reserve: At a long braai, refrigerate half the salad and replenish the serving bowl with a clean spoon rather than leaving the whole batch in the heat.

Delicious Variations

More colourful: Swap the green pepper for one red or yellow pepper for a sweeter salad.
Gluten-free: Use 300 g gluten-free short pasta. Cook according to its packet, rinse gently and assemble on the day, as some varieties become firm or brittle overnight.
Dairy-free: Replace the feta with 200 g drained, rinsed chickpeas or a plant-based feta alternative. Taste and adjust the salt and lemon juice afterwards.
Fresh-herb finish: Fold in 15 g chopped flat-leaf parsley just before serving for an extra fresh flavour alongside lamb or chicken.

Serving Suggestions

With lamb: Serve alongside lamb chops or sosaties; the lemon, oregano and feta work particularly well with their rich flavour.
With chicken: Pair with peri-peri chicken or simply seasoned braaied chicken for a crisp, tangy contrast.
For a mixed braai: Add it to a spread of boerewors, grilled meat and a leafy salad. It already supplies the starch, so you need not make another large potato or pap side.
For a crowd: Allow eight generous side portions, or ten smaller portions when there are several other salads and bread on the table.

Frequently Asked Questions (FAQs)

Q1: Can I make Greek Pasta Salad the day before?

Yes. Cook, cool and drain the pasta, then toss it with two-thirds of the dressing. Refrigerate it promptly in a covered container, with the remaining dressing, prepared vegetables and feta stored separately. Combine on the day for the best crunch. An already assembled salad can also be refrigerated overnight, but the tomatoes and cucumber will release some juice.

Q2: How long will leftovers keep, and can I freeze them?

Keep promptly refrigerated leftovers in an airtight container at 4°C or below for up to three days from preparation. Discard salad left out for more than two hours in total, or one hour above 32°C; chilling it afterwards does not make it safe again. Freezing is not recommended because the cucumber and tomatoes become watery.

Q3: What can I use instead of Kalamata olives or red wine vinegar?

Ordinary pitted black olives work well in the same quantity. Replace the 15 ml red wine vinegar with white wine vinegar or another 15 ml lemon juice. If your household does not enjoy olives, leave them out and taste the finished salad for salt.

Q4: How many people does this recipe serve, and can I double it?

It serves eight as a generous braai side, ten as part of a larger spread, or four to five as a light lunch. Double all the ingredients for about 16 side portions, using a very large bowl or two bowls so you can toss the salad without breaking up the feta.

Q5: Should I rinse the pasta for a cold pasta salad?

For this recipe, yes: a brief cold rinse stops the cooking and cools the pasta quickly before the raw vegetables and feta go in. Drain it thoroughly afterwards. This is different from hot pasta dishes, where the surface starch usually helps a sauce cling.

In Summary

This Greek Pasta Salad brings crunchy vegetables, salty feta and a bright lemon dressing to the braai table without much fuss. Prepare the components ahead, combine for the freshest texture and keep the salad properly chilled until serving.

Recipe