My Mom’s Famous Greek Pasta Salad Is Always a Hit

Ever since I was a kid, my mom has made her famous Greek pasta salad at least three times a summer. And I’ve never gotten sick of it, because it’s truly the most perfect pasta salad I’ve ever had. It’s full of fresh Mediterranean-inspired flavors and a bright lemony dressing that will make you wonder why anyone ever decided to lather pasta in mayonnaise for an outdoor summer BBQ side dish. 

Not only is this pasta salad super simple to throw together, but it’s a magical combination of flavors: salty from the feta, bright from the lemon juice, fresh from the dill and scallions, and juicy from the grape tomatoes. It’s everything I crave on a hot summer day.

Make It Protein-Packed

As is, this pasta salad is vegetarian, but if you want to amp up the protein, you’ve got options. I love adding leftover cooked chicken, grilled shrimp if I’m feeling fancy, or chickpeas for plant-based protein. Or, just serve it alongside whatever protein you’re cooking up for dinner—it will pair beautifully with pretty much any grilled or roasted meat or fish.

Make It Ahead 

One of my favorite things about this pasta salad is that the flavors get even better as it sits in the fridge. That means that you can make it the night before a party to save time the day of. And if you’re serving a crowd, the recipe scales easily—just double or triple the ingredients.

You can also meal prep this salad on a Sunday and enjoy it for lunch all week long. Just store it in a mixing bowl covered with plastic wrap or in an airtight container in the fridge. That is, if you don’t eat it all in one sitting! 

How To Make My Mom’s Greek Pasta Salad

To make six to eight servings, you’ll need:

• 1/2 teaspoon kosher salt, plus more for the pasta water and to taste
• 1 pound bowtie pasta
• 2 tablespoons plus 1/3 cup extra-virgin olive oil, divided
• 1/4 cup freshly squeezed lemon juice
• 1/2 teaspoon freshly ground black pepper, plus more to taste
• 2 pints cherry tomatoes
• 1 cup crumbled feta cheese
• 1/2 cup sliced green onions
• 1/3 cup chopped fresh dill, plus more for garnish

Bring a large pot of heavily salted water to a boil over high heat. Cook the pasta until al dente, then drain it in a colander. Toss the cooked pasta with 2 tablespoons of olive oil so that it doesn’t stick together while it cools. Set the pasta aside to cool to room temperature (this is a good time to prep the vegetables, if you haven’t yet).

In a small bowl, whisk together the remaining 1/3 cup olive oil, lemon juice, 1/2 teaspoon kosher salt, and pepper. In a large mixing bowl, combine the cooled pasta, tomatoes, feta, scallions, dill, and dressing. Toss well, then taste, adding more salt and pepper if desired. Garnish with fresh dill on top.

Serve immediately or cover and refrigerate until ready to serve. This pasta salad holds up well in the fridge for up to 4 days when stored in an airtight container. If the leftovers need a bit more moisture, you can drizzle in more olive oil and squeeze extra lemon juice on top.