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This easy Greek Olive Pasta Salad with creamy honey dijon dressing is my go-to spring/summer pasta salad. It’s almost no-cook, comes together quickly, and with very little effort. Greek olives, peppers, cucumbers, tomatoes, salty feta cheese, and a creamy, tangy Greek dressing, all tossed up with pasta. It’s colorful and so delicious. Enjoy this for dinner and save the leftovers for lunch. Or serve it up at your next party, it’s always a hit.

Greek Olive Pasta Salad |

Come spring and summer, we’re big on pasta salad. My dad would make his basic broccoli cheddar pasta salad weekly throughout the summer. But oftentimes he would switch it up and do his version of a Greek pasta salad.

To be honest, this usually consisted of whatever he had in the fridge at the time. Which to be fair, does usually make for the very best pasta salads.

In general, he always had a handful of fresh Greek ingredients in the fridge at all times. Bell peppers, olives, pepperoncini, cherry tomatoes (in the summer), basil, and dill. As a family, we just love those flavors.

That was his greek salad. He’d toss it with olive oil, salt, and pepper and call it a day. Oh, plus cheese (of course), but he’d didn’t use feta much, mainly just cheddar.

It’s always been one of my favorite dishes that he would make. So I recreated that salad but added a few touches and a creamy dressing.

Greek Olive Pasta Salad |

Here are the quick details

I always start with the dressing. I did a red wine vinaigrette with a touch of honey and tahini to make it creamy. You could use mayo too, but typically I love usually tahini to keep the salad a little more wholesome.

Simply mix everything together and that’s it. Nothing fancy.

For the salad, I love to warm a little olive oil and get it just to a sizzling point. Then pour the hot oil over the shallots with some pine nuts and herbs. The heat from the oil cooks the shallots and infuses the herbs into the oil.

Greek Olive Pasta Salad |

It’s an extra step but adds a lot of flavor.

Then the rest is pretty quick. Boil the pasta and toss it with that creamy dressing, all the Greek olives, and the fresh vegetables and herbs.

I top the salad with feta and always enjoy serving this warm. But it’s also great leftover for lunch the following day.

Greek Olive Pasta Salad |

This is a nice recipe for prepping ahead of time for parties or even work lunches. The pasta holds up really well in the fridge and would be great to make on a Sunday for the week ahead. It actually takes on even more flavor as the salad sits!

If you wanted to make it a little heartier, you could add grilled pesto marinated chicken. That would be delicious!

Greek Olive Pasta Salad |

Looking for other great pasta salad recipes? Here are some favorites:

Pesto Chicken, Corn, and Avocado Bacon Pasta Salad

Corn, Tomato, and Avocado Pasta Salad

Caprese Chicken Pasta Salad

Grilled Lemon Herb Chicken Avocado Orzo Salad with Honey Mustard Bacon Dressing

Greek Olive Pasta Salad |

Lastly, if you make this Greek Olive Pasta Salad, be sure to leave a comment and/or give this recipe a rating! Above all, I love to hear from you guys and always do my best to respond to each and every comment. And of course, if you do make this recipe, don’t forget to tag me on Instagram! Looking through the photos of recipes you all have made is my favorite!

Greek Olive Pasta Salad

Prep Time 25 minutes
Cook Time 10 minutes
Total Time 35 minutes
Servings: 6
Calories Per Serving: 553 kcal

Nutritional information is only an estimate. The accuracy of the nutritional information for any recipe on this site is not guaranteed.

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Greek Dressing



  • 1. To make the dressing. Combine all ingredients in a glass jar and whisk until smooth. Taste and adjust the salt and pepper.
    2. To make the salad. Combine the shallots, pine nuts, herbs, and chili flakes in a large bowl. Heat the olive oil in a small skillet over medium heat until it begins to sizzle. Pour the hot oil over the shallots.
    3. Bring a large pot of salted water to a boil. Boil the pasta to al dente, according to package directions. Drain. Add the pasta to the bowl with the oil. Add the olives, peppers, tomatoes, chickpeas, and pepperoncini. Pour over the dressing and toss well. Add the feta.
    4. Serve the salad warm or cold and enjoy!
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  1. Making this for dinner for the second time because after the first round we could NOT stop talking about it. We kept the pepperoncinis out the first round so that our spice-wimpy kids would eat it (they GOBBLED it) and I think my husband and I will sneak them into our share tonight. It is a major hit and made for great leftovers for lunch the next day!

  2. 5 stars
    I had just posted a comment about another recipe and you were kind enough to respond. While that one didn’t work out for me, this one did and I thought it deserve a share. The only thing I did differently was with the tahini and honey- I used an herb tahini and substituted agave for honey (I’m allergic). Wish include a pic! Thank you!!!

  3. Do you think the dressing could be prepared a day or two in advance? Would it need to be refrigerated? I am making this for the holiday and trying to prepare as much as I can in advance. Thank you!

    1. Hey Noelle,
      You bet, just keep in the fridge:) I hope you love this recipe, please let me know if you have any other questions! xT

  4. My family doesn’t like olives so I used a few for color and subbed artichokes. I used prosciutto instead of pepperoni. Yummy!

    1. Hi Jonica,
      Happy Sunday!! I am thrilled to hear that this recipe was enjoyed, thanks for sharing your review and making it! xxT

  5. 5 stars
    I’m a big fan of Greek Food. I made this salad last weekend. This is by far the best Greek salad type recepie I tried. So much flavor and I coulnd’t even use cucumbers. I’ll make it again for sure.