Greek pasta salad with lemon vinaigrette dressing is made with penne pasta, arugula, Kalamata olives, and feta cheese.

Greek pasta salad packs a lot of interesting flavors into each bite. From the peppery taste of fresh arugula to the salty appeal of Kalamata olives and Feta cheese, all tossed in a homemade lemon vinaigrette dressing, there is nothing bland or boring about this dish. Yet, the strong flavors aren’t overwhelming because they are tempered by the satisfying addition of hearty penne pasta.

This robust salad can be served as a satisfying main course or as a hearty side dish for grilled chicken or sautéed fish.

Greek Pasta Salad with Lemon Vinaigrette Dressing

Lemon Vinaigrette Ingredients

• Olive oil
• White balsamic vinegar
• Fresh lemon juice and lemon zest
• Garlic
• Dijon mustard
• Honey
• Salt and pepper

Tip: Prepare the lemon vinaigrette in advance to give the flavors a chance to fully develop. 

Greek Pasta Salad Ingredients

• Penne pasta – bowtie pasta would work, too
• Olive oil
• Cherry or grape tomatoes
• Arugula
• Fresh basil – can sub dried basil
• Kalamata olives – can sub black olives
• Parmesan cheese
• Feta cheese

How to Make Lemon Vinaigrette Dressing

Prepare the lemon vinaigrette dressing by combining all ingredients in a glass jar with a tight-fitting lid. Cover and shake vigorously until emulsified. Set aside. Better yet, make the dressing in advance and store in the refrigerator until ready to use.

How to Make Greek Pasta Salad

Prepare the pasta according to package directions until just al dente. Drain, rinse and set aside. Penne pasta is used in this salad because it is a big hearty pasta shape. You can substitute another shape like farfalle (bowtie) pasta.

Heat olive oil in a skillet over medium heat. Add garlic and sauté for approximately 1-2 minutes, or just until the garlic develops some color. Be careful not to burn the garlic

Add the tomatoes to the skillet and cook, stirring occasionally, for 2-3 minutes or just until the tomatoes are warmed through. Remove from heat and stir in the fresh arugula. Set aside. 

In a large mixing bowl, combine the warm tomato and arugula mixture with the fresh basil and Kalamata olives. You can substitute black olives for the Kalamata olives, but it won’t be quite the same. But if you are in a pinch, go for it.

Add the warm cooked penne pasta to the mixing bowl along with the Parmesan and Feta cheeses. Season with salt and black pepper, to taste. Drizzle with 3 tablespoons of the lemon vinaigrette. Toss to combine. Taste and add more lemon vinaigrette to your preference.

Transfer the Greek pasta salad to a large serving bowl and garnish with some fresh arugula, sprigs of basil, and freshly grated Parmesan cheese. Serve immediately with the remaining vinaigrette on the side.