I’ve always loved a meal that feels light but still satisfying, especially when the weather heats up and I don’t want to turn on the stove. The first time I made this Horiatiki Pasta Salad Recipe, I was amazed at how the fresh veggies and herbs turned everyday pasta into something so vibrant and delicious.

It quickly became one of my go-to summer favorites, perfect for lunches, dinners, or even picnics. Every time I take a bite, I’m reminded of sunny days, tangy dressing, and the joy of simple food done right. If you love fresh Mediterranean flavors, this recipe will win you over just like it did me.

It also pairs wonderfully with dishes like Honey Garlic Turkey Meatballs Recipe and Cheesy Broccoli Casserole Recipe for a complete and satisfying meal spread.

Ingredients

Here’s what you’ll need to make this vibrant Greek-inspired pasta salad. Each ingredient plays a key role in the flavor — and I’ve added tips so your salad turns out perfect every time!

• 8 oz short pasta (penne, farfalle, or rigatoni) – Al dente works best so it’s firm yet tender.
• 1 English cucumber – Keeps the salad crisp and refreshing without too much water.
• 2 Roma tomatoes (add a third if small) – Roma is less juicy than cherry, so your salad stays bright, not soggy.
• 1 medium bell pepper, diced (green, red, or yellow) – Choose colorful peppers for sweetness and visual appeal.
• ½ small red onion, diced – Offers a sharp bite; soak in cold water for 10 minutes if you want it milder.
• ½ cup Kalamata olives, pitted and halved – Their briny punch balances the creamy feta.
• ¾ cup crumbled feta cheese – Look for dry, crumbly feta for the best texture and tang.
• ¼ cup chopped fresh parsley – Brightens the whole salad with fresh herb flavor.
• ¼ cup chopped fresh dill – Adds an aromatic lift that makes the salad taste authentic.

Dressing

• 2⁄3 cup olive oil – The base of the Greek-style vinaigrette.
• 3 tbsp lemon juice – Adds tang and brightness.
• 3 tbsp red or white wine vinegar – Brings acidity that ties all flavors together.
• 1 tbsp honey – Balances the acidity with gentle sweetness.
• 1 tbsp Dijon mustard – Helps emulsify the dressing and add depth.
• 2 cloves garlic, minced – For that signature savory kick.
• 1 tsp dried oregano – A classic herb in Greek salads.
• 1 tsp dried basil – Adds herbaceous warmth.
• ½ tsp salt and ½ tsp coarsely ground black pepper – Essential seasoning.

Note: This recipe yields about 6 servings as a side dish or 4 servings as a main meal.

Variations

This salad is wonderfully flexible, so you can adapt it based on your dietary needs or flavor preferences.

• Vegan: Skip the feta and use plant-based cheese or creamy avocado cubes.
• Gluten-Free: Substitute gluten-free short pasta to make it suitable for everyone.
• Protein Boost: Add grilled chicken, shrimp, or chickpeas for a heartier meal.
• Herb Twist: Swap dill for fresh mint or basil for a different flavor profile.
• Spicy Version: Add red pepper flakes or diced jalapeños for extra heat.

Cooking Time

Here’s how long it takes to prepare this refreshing pasta salad:

• Prep Time: 20–30 minutes
• Cooking Time: 8–10 minutes
• Total Time: Approximately 30–40 minutes

Equipment You Need

• Large pot – For boiling the pasta properly.
• Colander – To drain and rinse the pasta.
• Large mixing bowl – For combining all ingredients.
• Sharp knife – For precise vegetable chopping.
• Cutting board – Keeps prep organized and safe.
• Whisk or fork – For mixing the dressing until smooth.

How to Make Horiatiki Pasta Salad Recipe

This recipe comes together easily with simple steps. Take your time prepping fresh ingredients for the best flavor.

Cook the Pasta

Bring a large pot of salted water to a boil and cook the pasta until al dente. The pasta should be firm but tender when bitten. Once cooked, drain and rinse under cold water to stop the cooking process and cool it down completely.

Prepare the Vegetables

Dice the cucumber, tomatoes, bell pepper, and red onion into bite-sized pieces. Keeping the cuts even ensures balanced flavor in every forkful. If your cucumber is watery, remove some of the seeds to prevent sogginess.

Combine Salad Ingredients

In a large mixing bowl, add the cooled pasta, chopped vegetables, olives, and crumbled feta. Gently toss everything together so the ingredients are evenly distributed. The colors should look vibrant and fresh at this stage.

Make the Dressing

In a small bowl, whisk together olive oil, lemon juice, vinegar, honey, Dijon mustard, garlic, oregano, basil, salt, and pepper. Continue whisking until the mixture becomes smooth and slightly thickened. Taste and adjust seasoning if needed.

Toss Everything Together

Pour the dressing over the pasta mixture. Gently toss until all ingredients are evenly coated with the vinaigrette. Make sure the dressing reaches the bottom of the bowl for full flavor coverage.

Chill Before Serving

For best results, let the salad chill in the refrigerator for at least 20–30 minutes. This resting time allows the flavors to blend beautifully. Serve cold or slightly chilled for maximum freshness.

Additional Tips for Making this Recipe Better

After making this recipe many times, I’ve learned a few tricks that really improve the final result:

• I always salt my pasta water well because it’s the only chance to season the pasta itself.
• I prefer using block feta and crumbling it myself for better texture and flavor.
• I sometimes reserve a little dressing to add just before serving to refresh the salad.
• I let the salad sit for at least 20 minutes before serving because the flavor deepens beautifully.

How to Serve Horiatiki Pasta Salad Recipe

This salad is incredibly versatile and works in many settings.

Serve it in a wide shallow bowl to show off the colorful vegetables. Garnish with extra parsley, dill, and a sprinkle of feta on top for a beautiful presentation. It pairs perfectly with grilled meats, seafood, warm pita bread, or even as part of a Mediterranean-style buffet spread.

Nutritional Information

Here’s an approximate nutritional breakdown per serving:

• Calories: 300–350
• Protein: 8–12g
• Carbohydrates: 30–40g
• Fat: 15–20g

Nutritional values may vary depending on exact ingredients used.

Make Ahead and Storage

Refrigeration

Store leftovers in an airtight container in the refrigerator for up to 3 days. Before serving again, toss gently and add a splash of olive oil or lemon juice if needed to refresh the flavors.

Freezing

This salad is not ideal for freezing because the fresh vegetables lose their texture once thawed. It is best enjoyed fresh or within a few days.

Reheating

Reheating is not necessary since this is meant to be a chilled salad. If preferred, allow it to sit at room temperature for 10–15 minutes before serving.

Why You’ll Love This Recipe?

This pasta salad is simple yet full of bold Mediterranean flavor. Here’s why it’s worth making:

• Fresh and Vibrant: The crisp vegetables and tangy dressing make every bite refreshing and satisfying.
• Easy to Prepare: Minimal cooking and simple chopping make it beginner-friendly.
• Perfect for Gatherings: It travels well and works beautifully for potlucks and BBQs.
• Customizable: You can easily adjust herbs, add protein, or modify it for dietary needs.
• Great for Meal Prep: It stores well and tastes even better after the flavors meld together.

Ben Carraoli

Horiatiki Pasta Salad Recipe

I’ve always loved a meal that feels light but still satisfying, especially when the weather heats up and I don’t want to turn on the stove. The first time I made this Horiatiki Pasta Salad, I was amazed at how the fresh veggies and herbs turned everyday pasta into something so vibrant and delicious

Print Recipe Pin Recipe

Total Time 40 minutes mins

Servings: 4

Ingredients Method Notes

Ingredients

  

• 8 oz short pasta penne, farfalle, or rigatoni – Al dente works best so it’s firm yet tender.
• 1 English cucumber – Keeps the salad crisp and refreshing without too much water.
• 2 Roma tomatoes add a third if small – Roma is less juicy than cherry, so your salad stays bright, not soggy.
• 1 medium bell pepper diced (green, red, or yellow) – Choose colorful peppers for sweetness and visual appeal.
• ½ small red onion diced – Offers a sharp bite; soak in cold water for 10 minutes if you want it milder.
• ½ cup Kalamata olives pitted and halved – Their briny punch balances the creamy feta.
• ¾ cup crumbled feta cheese – Look for dry crumbly feta for the best texture and tang.
• ¼ cup chopped fresh parsley – Brightens the whole salad with fresh herb flavor.
• ¼ cup chopped fresh dill – Adds an aromatic lift that makes the salad taste authentic.
• 2/3 cup olive oil – The base of the Greek-style vinaigrette.
• 3 tbsp lemon juice – Adds tang and brightness.
• 3 tbsp red or white wine vinegar – Brings acidity that ties all flavors together.
• 1 tbsp honey – Balances the acidity with gentle sweetness.
• 1 tbsp Dijon mustard – Helps emulsify the dressing and add depth.
• 2 cloves garlic minced – For that signature savory kick.
• 1 tsp dried oregano – A classic herb in Greek salads.
• 1 tsp dried basil – Adds herbaceous warmth.
• ½ tsp salt and ½ tsp coarsely ground black pepper – Essential seasoning

Method

 

1. Bring a large pot of salted water to a boil and cook the pasta until al dente. The pasta should be firm but tender when bitten. Once cooked, drain and rinse under cold water to stop the cooking process and cool it down completely.
2. Dice the cucumber, tomatoes, bell pepper, and red onion into bite-sized pieces. Keeping the cuts even ensures balanced flavor in every forkful. If your cucumber is watery, remove some of the seeds to prevent sogginess.
3. In a large mixing bowl, add the cooled pasta, chopped vegetables, olives, and crumbled feta. Gently toss everything together so the ingredients are evenly distributed. The colors should look vibrant and fresh at this stage.
4. In a small bowl, whisk together olive oil, lemon juice, vinegar, honey, Dijon mustard, garlic, oregano, basil, salt, and pepper. Continue whisking until the mixture becomes smooth and slightly thickened. Taste and adjust seasoning if needed.
5. Pour the dressing over the pasta mixture. Gently toss until all ingredients are evenly coated with the vinaigrette. Make sure the dressing reaches the bottom of the bowl for full flavor coverage.
6. For best results, let the salad chill in the refrigerator for at least 20–30 minutes. This resting time allows the flavors to blend beautifully. Serve cold or slightly chilled for maximum freshness.

Notes

• I always salt my pasta water well because it’s the only chance to season the pasta itself.
• I prefer using block feta and crumbling it myself for better texture and flavor.
• I sometimes reserve a little dressing to add just before serving to refresh the salad.
• I let the salad sit for at least 20 minutes before serving because the flavor deepens beautifully.