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Overhead image of greek pasta salad in a white bowl with a fork
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5 from 6 votes

Greek Pasta Salad

This delicious cold pasta salad recipe is full of flavor from bell pepper, cucumber, lemon, and dill! Top this cold pasta salad with a creamy Greek yogurt dressing.
Prep Time15 mins
Cook Time10 mins
Total Time25 mins
Course: Side Dish
Cuisine: American
Servings: 10
Calories: 277kcal
Author: Julie Evink


  • 1 pound fusilli pasta
  • 1 tablespoon olive oil
  • 1 cup Greek yogurt
  • 1/4 cup mayonnaise see note
  • Juice from 1/2 a lemon
  • 1/2 tablespoon chopped fresh dill
  • 1 tablespoon chopped fresh parsley
  • 1 tablespoon chopped fresh chives
  • 1 teaspoon salt
  • 1 large cucumber diced
  • 1 large red bell pepper diced
  • 1 cup crumbled feta cheese


  • Bring a pot of water to a boil. Boil the pasta according to package directions. Drain it well, toss it with the olive oil, and spread it in an even layer on a baking sheet. Chill the pasta in the refrigerator for at least 20-30 minutes.
  • Mix the yogurt, mayonnaise, lemon juice, dill, parsley, chives and salt in a medium bowl. Cover and place in the refrigerator to all the flavors to develop.
  • When ready to serve, mix the pasta, dressing, cucumber, bell pepper, and feta cheese together in a large bowl. Transfer to a serving bowl and serve.



  • If the salad will be held at room temperature or outside for a long time substitute the mayonnaise with the same amount of Greek yogurt.
  • Bringing this to a summer party? Create and ice bath to keep it cold and safe. Simply put water and ice in a large bowl and then set the bowl of salad on top of it. 
  • Add more vegetables! Mix in chopped red onions, kalamata olives and tomatoes. 
  • Make sure you salt the pasta water because the salad is eaten cold, the flavors tend to get muted. This will help bring out flavors. 
  • When cooking the pasta cook a little past al dente, but don't let it get mushy. You are serving this cold and pasta hardens as it cools, by cooking it a little longer it will stay moist.
  • Grill up some chicken, add it to this pasta salad and make it a meal. Great for make ahead lunches during the summer!
  • If you prefer mayonnaise, simply substitute the Greek yogurt for mayonnaise
Expert Tips!
  • After boiling the pasta, drain it well, drizzle it with olive oil and spread it out on a sheet pan.
  • Stick it in the refrigerator to chill.
  • This keeps the dressing from breaking down once you mix it with the pasta.
  • Mixing dressing with cold pasta keeps everything creamy instead of runny. Runny is not good.


Calories: 277kcal | Carbohydrates: 36g | Protein: 10g | Fat: 9g | Saturated Fat: 3g | Cholesterol: 16mg | Sodium: 446mg | Potassium: 204mg | Fiber: 1g | Sugar: 3g | Vitamin A: 505IU | Vitamin C: 16.8mg | Calcium: 110mg | Iron: 0.8mg