Name: Horiatiki (Village) Pasta Salad Recipe
Total time: 30 min
Ingredients: Pasta; English cucumber (1 large, diced – English cucumbers are crisp and low in water, helping the salad stay fresh and not soggy.); Cherry or grape tomatoes; Red onion (½ medium, thinly sliced – Red onion adds mild sharpness and color; soaking briefly in cold water softens its bite.); Green bell pepper (1 medium, diced – Adds crunch and slight bitterness that balances the salty elements.); Kalamata olives (¾ cup, pitted and halved – Provide authentic Greek flavor; whole olives taste richer than pre-sliced ones.); Feta cheese (6–7 oz / 170–200 g, cut into chunks – Block feta gives a creamier texture and stronger flavor than crumbled feta.); Extra virgin olive oil (⅓ cup – Forms the base of the dressing and delivers smooth Mediterranean richness.); Red wine vinegar (3 tablespoons – Adds brightness and acidity that balances the oil and vegetables.); Dried oregano (1½ teaspoons – Greek oregano offers deeper aroma; rubbing it releases more flavor.); Salt (to taste – Use lightly because feta and olives already contain salt.); Black pepper (½ teaspoon, freshly ground – Adds gentle heat and sharper flavor.); Fresh parsley (2 tablespoons, chopped – Brings freshness, color, and a clean finish.)

Do Share Recipe

I made this Horiatiki (Village) Pasta Salad on a warm afternoon when I was craving something fresh but filling, and honestly, it surprised me in the best way. I love how it takes the soul of a classic Greek village salad and turns it into a satisfying pasta dish. When I tasted it after chilling, the flavors felt even brighter and more balanced. I found myself going back for seconds, then thirds, which is always a good sign.

This is the kind of recipe I know I’ll keep making for gatherings, lunches, and lazy dinners. For something equally satisfying, you can also enjoy Creamy Spicy Chicken Pasta with Summer Vegetables, which has a different but equally bold flavor profile.

Ingredients

Pasta (12 oz / 340 g short pasta like fusilli or penne) – Short pasta shapes hold the dressing and vegetables better, giving balanced flavor in every bite.
English cucumber (1 large, diced) – English cucumbers are crisp and low in water, helping the salad stay fresh and not soggy.
Cherry or grape tomatoes (2 cups, halved) – These tomatoes are sweeter and firmer, so they keep their shape and add natural juiciness.
Red onion (½ medium, thinly sliced) – Red onion adds mild sharpness and color; soaking briefly in cold water softens its bite.
Green bell pepper (1 medium, diced) – Adds crunch and slight bitterness that balances the salty elements.
Kalamata olives (¾ cup, pitted and halved) – Provide authentic Greek flavor; whole olives taste richer than pre-sliced ones.
Feta cheese (6–7 oz / 170–200 g, cut into chunks) – Block feta gives a creamier texture and stronger flavor than crumbled feta.
Extra virgin olive oil (⅓ cup) – Forms the base of the dressing and delivers smooth Mediterranean richness.
Red wine vinegar (3 tablespoons) – Adds brightness and acidity that balances the oil and vegetables.
Dried oregano (1½ teaspoons) – Greek oregano offers deeper aroma; rubbing it releases more flavor.
Salt (to taste) – Use lightly because feta and olives already contain salt.
Black pepper (½ teaspoon, freshly ground) – Adds gentle heat and sharper flavor.
Fresh parsley (2 tablespoons, chopped) – Brings freshness, color, and a clean finish.

Note: These ingredient quantities serve 4–6 people as a main dish or 6–8 people as a side salad.

Variations

This pasta salad is flexible, which makes it easy to adjust to different diets and preferences.

For a dairy-free version, I simply leave out the feta or replace it with a plant-based feta alternative. The salad still tastes bright and satisfying.
If I want extra protein, I sometimes add grilled chicken, shrimp, or chickpeas. They blend beautifully with the Mediterranean flavors, similar to adding protein in a Bang Bang Chicken Sandwich for a punch of flavor.
For a low-carb twist, I swap regular pasta with chickpea or lentil pasta. It keeps the texture hearty while adding more protein.
When I’m craving more herbs, I add fresh dill or mint along with parsley for a refreshing flavor boost.

Cooking Time

This recipe is quick and mostly hands-off, which I really appreciate.

Prep Time: 20 minutes
Cooking Time: 10 minutes
Total Time: 30 minutes

Equipment You Need

Large pot – for boiling the pasta evenly
Colander – to drain and rinse the pasta
Large mixing bowl – to combine all ingredients comfortably
Sharp knife – for cleanly chopping vegetables and cheese
Cutting board – to prep ingredients safely
Small bowl – for mixing the dressing

How to Make Horiatiki (Village) Pasta Salad Recipe?

This recipe comes together in simple stages, and each step builds flavor.

Cook the Pasta

Bring a large pot of salted water to a boil and cook the pasta until just al dente. I make sure not to overcook it, because firm pasta holds up better in salads. Drain and rinse briefly under cool water to stop the cooking.

Prepare the Vegetables

While the pasta cooks, I chop the cucumber, tomatoes, bell pepper, and red onion. I try to keep the pieces similar in size so every forkful tastes balanced. The colors alone already make the salad inviting.

Mix the Dressing

In a small bowl, I whisk together olive oil, red wine vinegar, dried oregano, black pepper, and a small pinch of salt. I taste it here and adjust before adding it to the salad.

Combine Pasta and Vegetables

I add the cooled pasta to a large bowl, followed by all the chopped vegetables and olives. Tossing gently at this stage helps distribute everything evenly.

Add Feta and Dressing

I fold in the feta chunks carefully so they stay mostly intact. Then I pour the dressing over the salad and toss gently until everything is coated.

Chill and Finish

I let the salad chill in the fridge for at least 30 minutes. Just before serving, I sprinkle fresh parsley and give it one last gentle toss.

Additional Tips for Making This Recipe Better

After making this salad a few times, I picked up some tricks that really elevate it.

I always let the pasta cool completely before mixing so the vegetables stay crisp.
I’ve learned that chilling the salad makes the flavors blend beautifully, so I never skip that step.
When I want bolder flavor, I add a little extra oregano right before serving.
I taste again at the end because feta and olives can change the salt level.

How to Serve Horiatiki (Village) Pasta Salad Recipe?

I love serving this salad slightly chilled, especially on warm days. It looks beautiful in a wide bowl where all the colors show through. I sometimes garnish it with extra feta chunks, a drizzle of olive oil, and a few whole olives on top. This salad pairs perfectly with grilled meats, fish, or warm pita bread.

Nutritional Information

This salad is both satisfying and nourishing, making it great for everyday meals.

Calories: Provides moderate energy mainly from olive oil and pasta
Protein: Comes from feta cheese and optional add-ins like chickpeas or chicken
Carbohydrates: Supplied mainly by pasta and vegetables
Fat: Healthy fats from olive oil and feta cheese

Make Ahead and Storage

Make Ahead

I often make this salad a day in advance because it actually tastes better after resting. I keep it covered in the fridge and add fresh herbs just before serving.

Storage

Stored in an airtight container, this pasta salad stays fresh in the refrigerator for up to 3 days. I give it a quick toss before serving to redistribute the dressing.

Freezing and Reheating

I don’t recommend freezing this salad because the vegetables and feta lose their texture. Since it’s meant to be served cold, reheating isn’t needed.

Why You’ll Love This Recipe?

This Horiatiki pasta salad checks all the right boxes, which is why I keep coming back to it.

It’s easy to make with simple steps and no complicated techniques.
The flavors are fresh, bold, and customizable to your taste.
It works as a main dish or a side, making it perfect for any occasion.
You can easily adapt it for different diets without losing flavor.

This recipe brings the charm of a Greek village salad into a hearty pasta dish, and once you try it, it’s hard not to fall in love.

Ben Carraoli