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Summer Greek Pasta Salad Recipe
Ben Carraoli

Summer Greek Pasta Salad Recipe

I recently made this Summer Greek Pasta Salad, and honestly, it felt like a bowl full of sunshine. I love how every bite is fresh, colorful, and bursting with Mediterranean flavors.
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Total Time 30 minutes
Servings: 8
Calories: 474
Ingredients Method Notes

Ingredients
  

  • 3/4 cup plain Greek yogurt
  • Zest and juice of 1 lemon
  • 1/2 cup fresh mint leaves
  • 1 tablespoon honey
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper
  • 2 tablespoons olive oil
  • 1 pound cooked pasta
  • 14 ounces chickpeas garbanzo beans
  • 8 ounces mini sweet peppers sliced
  • 3/4 cup Kalamata olives drained
  • 1 cup cucumber sliced
  • Pickled red onions
  • 2 cups feta cheese crumbled

Method
 

  1. Add Greek yogurt, lemon juice, zest, mint, honey, salt, pepper, and olive oil to a blender. Blend until smooth and creamy. This step ensures the dressing is well combined and silky.
  2. Boil the pasta according to package instructions until al dente. Drain and rinse under cold water to stop cooking. Let it cool completely before mixing.
  3. Slice the peppers, cucumber, and olives while the pasta cools. Make sure everything is evenly chopped for a balanced bite. Fresh ingredients really shine here.
  4. In a large bowl, add pasta, chickpeas, vegetables, and pickled onions. Pour the dressing over the top. Toss gently so everything is coated evenly.
  5. Sprinkle crumbled feta cheese on top and give a light mix. Refrigerate for at least 30 minutes before serving. This helps flavors blend beautifully.

Notes

  • I always chill the salad before serving—it tastes much better cold
  • I like adding dressing in two stages for extra flavor absorption
  • I use fresh lemon and mint only; it really boosts freshness
  • I avoid overcooking pasta because soft pasta ruins texture
  • I sometimes add extra feta on top just before serving for a rich finish.