This 20-Minute Greek Pasta Salad is one of those simple, joyous dishes that shows up at every summer gathering in my family. I first made it during a rush of late-summer tomatoes and cucumbers from the farmers' market; I wanted something that felt fresh, could feed a crowd, and didn't demand much time or fuss. The combination of tender farfalle, crunchy English cucumber, sweet cherry tomatoes, briny Kalamata olives and tangy crumbled feta came together so effortlessly that it quickly became a staple for backyard barbecues, office potlucks and lazy weeknight dinners. I love the way the tzatziki-tinged dressing coats each piece of pasta and vegetable without being heavy.

What makes this salad special to me is the balance of textures and flavors: the chewy pasta, the snap of cucumber, the pop of tomato, the creamy feta and the occasional bite of olive. It’s also endlessly adaptable — on a hot day I’ll serve it straight from the fridge, and on cooler evenings I’ll add grilled chicken or shrimp for a heartier main. The recipe is forgiving, so it’s become my go-to for feeding an unpredictable number of guests. Every time I bring it to a gathering, people comment on how bright and satisfying it is, and inevitably someone asks for the recipe.

Ingredients

• Farfalle pasta (1 pound): Bowtie pasta holds the dressing nicely in its folds. I buy a good-quality semolina brand—De Cecco or Barilla work well—and cook it to firm-tender (al dente) so it keeps a pleasant chew when chilled.
• English cucumber (1 large): Choose a firm, glossy-skinned cucumber. I prefer English cucumbers because they have fewer seeds and thinner skin; halving and seeding them prevents extra wateriness in the salad.
• Cherry tomatoes (2 cups): Sweet, vine-ripened cherry tomatoes give bright bursts of acidity. If using larger tomatoes, seed and dice them to avoid excess liquid.
• Fresh parsley (1/4 cup): Flat-leaf parsley adds a fresh, herbaceous note—chop it finely so it distributes evenly.
• Kalamata olives (3/4 cup): Pitted and halved, Kalamatas bring a deep, briny flavor contrast. Look for olives packed in brine rather than oil for better texture.
• Chickpeas (3/4 cup): Canned and drained chickpeas add body and protein; pat them dry to keep the salad from becoming soggy.
• Red onion (1/2 cup): Dice finely for a mild, slightly sweet bite; soak in cold water for 5 minutes if you want to tame the sharpness.
• Crumbled feta (8 ounces): Choose a block-style feta and crumble by hand for the best texture—look for sheep or sheep-goat blends for authentic tang.
• Tzatziki sauce (1 cup): Adds creamy tang and classic Mediterranean flavor. Use store-bought for speed or homemade for brighter flavor.
• For the dressing: 2 cloves garlic minced, 1/3 cup extra-virgin olive oil, 3 tablespoons red wine vinegar, 2 teaspoons granulated sugar, 1/2 teaspoon salt and 1/2 teaspoon ground black pepper—these balance acidity, oil and a whisper of sweetness.

Instructions

Bring salted water to a boil: Fill a large pot with water and add a generous pinch of salt (about 1 tablespoon per 4 quarts). Bring to a rolling boil over high heat so the pasta cooks evenly and seasons from within. This step takes about 7–10 minutes depending on stove and pot size. Cook the pasta: Add 1 pound of farfalle to the boiling water and cook until al dente, about 8–10 minutes. Stir occasionally to prevent sticking and begin tasting at 7 minutes—you're aiming for a tender bite with a little chew. Drain immediately when done. Prepare vegetables while pasta cooks: Halve the English cucumber lengthwise, scoop out seeds with a spoon and slice into half-moons. Halve the cherry tomatoes, finely chop the parsley, halve the pitted Kalamata olives, and dice the red onion into small pieces. Rinse and pat the chickpeas dry. Doing this while the pasta cooks keeps the total time down to about 20 minutes. Make the dressing: In a small bowl whisk together 2 cloves minced garlic, 1/3 cup olive oil, 3 tablespoons red wine vinegar, 2 teaspoons granulated sugar, 1/2 teaspoon salt and 1/2 teaspoon ground black pepper until emulsified. Stir in 1 cup tzatziki sauce and taste—adjust salt or vinegar to preference. The tzatziki adds cool tang and a hint of cucumber and dill. Rinse and cool the pasta: Drain the cooked farfalle and rinse under cold water for about 1 minute until cool; this stops cooking and chills the pasta so the dressing clings without wilting the vegetables. Transfer to a large mixing bowl. Toss with dressing and combine: Pour the dressing over the cooled pasta and toss thoroughly to coat each piece. Fold in cucumbers, tomatoes, parsley, olives, chickpeas, diced onion and 8 ounces crumbled feta. Toss gently to combine so the feta stays in small clumps rather than pulverizing into the salad. Serve or chill: Serve immediately at room temperature or chill for 30–60 minutes to let the flavors meld. If chilling, give the salad a quick toss before serving and adjust seasoning as needed—sometimes a touch more salt or vinegar brightens it up.

Storage Tips

Store leftovers in an airtight container in the refrigerator for up to 3 days. If you plan to enjoy it over a couple of days, store the dressing separately and toss just before serving to keep the pasta and vegetables firmer. Glass containers with tight lids work best because they don’t absorb odors and make reheating a non-issue if you prefer the salad slightly warm. To revive a chilled portion, let it sit at room temperature for 10 minutes and give it a fresh squeeze of lemon or a drizzle of olive oil to brighten flavors.

Ingredient Substitutions

If farfalle isn’t available, use rotini or penne—shapes with nooks that hold dressing. Swap chickpeas for cannellini beans for a creamier texture, or omit for a lower-fiber version. To make it dairy-free, replace crumbled feta with a plant-based feta or omit and add toasted pine nuts for richness. If you prefer a sharper dressing, substitute lemon juice for red wine vinegar at a 1:1 ratio. Each swap subtly changes texture and flavor, but the core bright Mediterranean profile remains intact.

Serving Suggestions

Serve as a side with grilled lamb chops, lemon-roasted chicken, or alongside a mezze spread with hummus and warm pita. Garnish with extra parsley and a few torn mint leaves for a fresh lift. For a picnic, spoon into individual mason jars layered with the dressing on the bottom and the pasta on top so it stays crisp until it’s time to eat. A final drizzle of extra-virgin olive oil and a few whole Kalamata olives on top make an attractive presentation.

Cultural Background

While this bowl is a modern, quick interpretation, its flavors are rooted in classic Greek and broader Mediterranean cuisine—think briny olives, tangy feta and bright herbs. Pasta salads like this reflect a cross-cultural tradition where Italian pasta meets the olive oil and vinegar dressings of Greece and the eastern Mediterranean. The addition of tzatziki nods to Greek yogurt-based sauces, bringing creamy cucumber and garlic notes that complement, rather than overwhelm, the other elements.

Seasonal Adaptations

In summer, highlight ripe heirloom tomatoes and cucumbers straight from the garden. In early fall, swap cherry tomatoes for roasted grape tomatoes and add roasted peppers for depth. Winter adaptations can include oven-roasted chickpeas and sun-dried tomatoes with a splash of balsamic to add warmth. You can also fold in seasonal herbs—basil in summer, dill or oregano in cooler months—to tune the salad to local produce availability.

Meal Prep Tips

For efficient meal prep, cook the pasta and cool it quickly under cold water, then dry well and store in a sealed container. Prepare the dressing and vegetables separately and assemble 2–3 days ahead for grab-and-go lunches. Use portioned containers—about 1 to 1 1/4 cups of salad per serving—so reheating or grabbing a chilled lunch is simple. Keep feta in a small separate container to maintain crumbly texture until serving.

This salad is one of those reliably delicious recipes that scales easily and invites improvisation—make it your own and enjoy the bright, Mediterranean flavors. Whether it’s a weekday meal or the centerpiece of a summer potluck, it’s an easy dish that brings people together.