The Most DELICIOUS Pasta Salad You’ll Ever Eat

This Greek vegetable pasta salad is my hands down favorite pasta salad ever. Some links in this article may be affiliate links that earn me a commission if you purchase through them.

Why? This amazing pasta salad not only isn’t greasy (my pet peeve of so many pasta salads), but it is filled with fresh flavors from plenty of vegetables and herbs.

What kind of pasta should I use for this Greek pasta salad?

I make this with a variety of shaped pastas from cavatappi (my favorite) to wagon wheels to large elbow macaroni, bowtie pasta, and more. I’ve made this with regular and whole grain pasta, and it would work just as well with gluten free pasta.

I have friends who have made this recipe with lentil based pasta, quinoa pasta, brown rice pasta and more. It’s amazing the options you can now find with gluten free versions.

You want bite sized pasta shapes, and definitely avoid long pasta like fettucine or spaghetti. They’re great for saucy pastas, but not Greek pasta salad.

Whatever you use, make sure the pasta is big enough and hearty enough to hold up to the additional vegetables in your Greek pasta salad. You don’t want a pasta that breaks or falls apart as you scoop up a forkful.

Why do I rinse pasta for pasta salads?

When you have hot pasta, you should never, ever rinse your pasta. But a cold pasta salad like this Greek veggie pasta salad gets rinsed in cold water after you cook it.

Why?

When you rinse you pasta, it does two things. First, it stops cooking the pasta, and second it removes starch from the pasta.

With pasta salad, you do NOT want overcooked pasta. In fact, I often cook it a minute less than package instructions to ensure it’s not mushy.

Rinsing the pasta ensures that it doesn’t continue to cook, so you get the right texture.

And why do you want to remove the starch? Here, you don’t need to have sauce stick to the starch on the pasta.

Instead, you want your pasta to not stick to itself, as starchy pasta will when it cools. No one wants to grab a mouthful of clumpy pasta when there are so many other delicious flavors to enjoy! 

Can I make Greek veggie pasta salad in advance?

For many pasta salads, you don’t want to make it in advance. Or if you do, you need to keep the components separate.

Not for this one, which I love.

While I often make it the day of – because I’m always running short on time – this tastes even better on day two than it does when you first make it.

The garlic flavor mellows a little and complements the feta and balsamic. The other flavors meld together, and it’s just perfect.

The only exception is the feta and basil. Hold onto those two, and add them just before you serve your veggie pasta salad.

Can I make this pasta salad vegan?

You absolutely can make a vegan Greek pasta salad. The only not plant based ingredient is the feta cheese.

While you could just leave the feta out of the pasta salad, it does add a delicious note that I would hate to miss. Thankfully, you can find vegan feta cheese now, so use that instead!

What other veggies can I add to my Greek pasta salad?

Different Greek salads have different mixtures. This one uses roasted corn, tomatoes, cucumber, artichokes, and kalamata olives, but you can have fun with your favorites.

If you love green bell peppers, add them! This would taste great with chickpeas (rinse them first if you use canned) to add more protein to make this into more of a main dish than a side.

You could even add your favorite leafy green, raw onion, green onion, or broccoli. Figure out what tastes good to you, and play with this base recipe to make it work for you.

What kind of tomatoes should I use?

Depending on what looks best in the store, I use a variety of tomatoes in my pasta salad. The key is to getting a lot of tomato and not a lot of juice or seeds.

Needless to say, cherry tomatoes are my favorite to use. They’re small and easy, and I just cut them in half.

Grape tomatoes also work well, as do plum tomatoes (roma tomatoes). If you use larger beefsteak tomatoes or heirloom tomatoes, they require a bit more prep.

When you slice those, seed them before you add them to the Greek vegetable pasta salad. Then slice them into bite size pieces.

Whatever you choose, pick fresh tomatoes that tastes good!

Can I use frozen corn?

You bet! In fact, it’s often easier to use frozen corn than it is fresh corn on the cob.

If you use fresh corn, roast it on the cob, then slice the kernels from the cob.

If you use frozen corn, let it come to room temperature before you put it into a hot pan with any oil. Frozen corn and hot oil do not mix well, so be safe!

Does it matter what kind of cucumber I use?

I love to use an English cucumber because it’s easiest. They tend to be seedless, so you just need to chop it.

However, a “regular” medium cucumber works well, and I often use them. However, make sure you seed them first.

Slice them in half, lengthwise, and run a spoon down the middle to pull out the seeds. It’s easy to do, and then you just chop them.

Do not use a Persian cucumber, however. Those are meant to pickle.

If you accidentally bought Persian cucumbers, try making these garlic dill pickles or bread and butter pickles.

How to Make Greek Vegetable Pasta Salad

Bring a pot of well salted water to boil, and cook your pasta one minute less than the package instructions. You want it a little more al dente than normal.

While the pasta cooks, prep the remainder of the salad.

Heat a large wide saucepan over medium heat with the vegetable oil. Add your corn, and let it cook until kernels start to turn brown, stirring occasionally.

Use a tomato shark to core your tomato, then slice it in half lengthwise. Cut it again to make quarters, and seed it.

Chop the meaty part of the tomato into large bite size pieces. (Or use cherry tomatoes and just slice them in half.)

Add veggies to your large serving bowl as you prep them.

Cut your artichoke hearts into bite size pieces, and chop your olives into approximate quarters. Mince your garlic, and add it last.

As soon as the pasta finishes cooking, drain it, and rinse it briefly in cold water. Add it to the bowl with the vegetables, and stir to combine.

Add the corn, balsamic vinegar, and olive oil, and stir again. Make sure you do this right away, as this lets it absorb the flavors more.

Taste test and add salt and pepper, as needed, going light on the salt, as the feta will add a perfect salty contrast to the rest of your Greek vegetable pasta salad.

Let the pasta chill overnight in your fridge for the flavors to fully meld. If you don’t have time, at least let the pasta rest for a half hour or so before you serve it.

Chiffonade the basil, and crumble your feta, then add both to your pasta salad just before serving. Mix it up one last time.

Store any leftovers tightly sealed in the fridge for three to four days. This tastes delicious on days three and four, so it is a perfect make ahead salad.

What will you serve this Greek vegetable pasta salad with?

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