Can I make this salad ahead of time?

Absolutely! In fact, making it ahead is encouraged. The flavors improve as everything sits together. Just be sure to give it a gentle toss before serving.

What type of pasta works best for Greek pasta salad?

Short shapes like rotini, penne, or shells work wonderfully because they hold onto the dressing and other ingredients. But honestly, use whatever is in your pantry—there are no wrong choices here!

Can I leave out or substitute any ingredients?

Totally! Swap in veggies you love or use what you have on hand. Not a fan of olives or red onion? Leave them out or try something else. This recipe loves creative spins.

How do I keep the salad from becoming soggy?

Make sure to cook the pasta just until al dente, drain ingredients like artichoke hearts and roasted peppers well, and add a bit of the dressing at first—reserve some to stir in right before serving if needed.

Greek Pasta Salad with Cucumbers and Artichoke Hearts Recipe

Name: Greek Pasta Salad with Cucumbers and Artichoke Hearts Recipe
Prep time: 30 min
Total time: 30 min
Cuisine: Greek
Ingredients: ½ cup fruity olive oil; ¼ cup white balsamic vinegar; 4 cloves garlic, minced or pressed; 2 tablespoons dry oregano; 1 teaspoon kosher salt; 1 teaspoon freshly ground pepper; 1 pound pasta noodles, cooked, drained and cooled (any shape or type); 2 (15-ounce) cans quartered artichoke hearts in brine, drained; 1 (12-ounce) jar roasted red bell peppers, slivered or chopped; 1 (8-ounce) jar kalamata olives, halved; 1 hot house cucumber, cut into ⅜” slices; ¼ red onion, thinly sliced; 1 cup crumbled feta cheese; ⅓ cup fresh slivered or chopped basil leaves, plus more for topping

Looking for a dish that bursts with bright Mediterranean flavors, delivers loads of texture, and takes almost no time to pull together? This Greek Pasta Salad with Cucumbers and Artichoke Hearts is just the thing for you. Fresh, crisp vegetables mingle with briny olives, creamy feta, and hearty artichoke hearts, all tossed in a zesty homemade dressing. In only 30 minutes, you’ll have an irresistible salad—perfect for busy dinners, casual get-togethers, or even meal prep for the week. There’s so much to love here, and the best part? It’s incredibly flexible and always a crowd-pleaser.

Why You’ll Love This Recipe

Super Quick to Make: No need to spend hours in the kitchen. From start to finish, this salad is ready in about half an hour, making it ideal for busy evenings.
Full of Mediterranean Flavor: With the salty-sweet magic of kalamata olives, tangy artichokes, roasted peppers, fresh basil, and rich feta, every bite is vibrant and satisfying.
So Versatile: Serve it as a main course, a hearty side, or even take it for a picnic. It’s fantastic cold or at room temperature.
Great for Make-Ahead: This salad actually tastes better after a little rest in the fridge, so you can prep it ahead and enjoy it later without sacrificing freshness.
Generous, Satisfying, and Healthy: This dish is loaded with veggies, healthy fats, and plenty of fiber. It fits just about any occasion, and everyone always goes back for seconds.

Ingredients You’ll Need

Gather these simple, fuss-free ingredients, and you’re halfway done already. Here’s what each one brings to the table:

Olive Oil: The base of the dressing. Choose a fruity, extra-virgin variety for maximum flavor.
White Balsamic Vinegar: Adds a tangy-sweet note that brightens all the other ingredients. If you can’t find white balsamic, use red wine vinegar or classic balsamic.
Garlic: Minced or pressed, it infuses the dressing with a punch of savory depth.
Dry Oregano: Classic Greek herb—don’t skip it! It gives that signature earthy aroma.
Kosher Salt & Freshly Ground Pepper: Season every layer and taste as you go.
Pasta Noodles: Choose your favorite shape—short, long, wheat, gluten-free—anything works. Tip: Short shapes hold the dressing well and are easy to scoop.
Artichoke Hearts: Canned in brine, these bite-sized treats add a tangy, meaty texture.
Roasted Red Bell Peppers: Their sweet, smoky flavor is the perfect counterpoint to the briny elements.
Kalamata Olives: For a punch of salt and richness. Halve for even distribution.
Cucumber: Hothouse (or English) cucumbers stay extra crisp and don’t require peeling.
Red Onion: Sliced thin for a gentle bite and lovely color.
Feta Cheese: Creamy, salty, and a little tangy—no Greek salad is complete without it.
Fresh Basil: Slivers or chopped, for a burst of herbal freshness just before serving.

Note: You’ll find the complete list of ingredients, along with their exact measurements, in the printable recipe card at the bottom of this post.

Variations

No need to follow the rules too closely—make this salad your own! Here are a few ideas to mix things up:

Protein Add-Ins: Toss in grilled chicken, shrimp, or chickpeas for extra heartiness.
Different Cheeses: Love goat cheese or fresh mozzarella? Try swapping out the feta.
Vegetable Swaps: Add cherry tomatoes, spinach, or even lightly steamed green beans.
Pasta Twists: Whole wheat, gluten-free, or even orzo work beautifully here.
Vegan Version: Omit the feta or use a vegan feta alternative for dairy-free deliciousness.
Herb Explosion: Mix in chopped dill or parsley along with the basil for more herby layers.

How to Make Greek Pasta Salad with Cucumbers and Artichoke Hearts

Step 1: Make the Dressing

In a small bowl or a jar with a lid, combine olive oil, white balsamic vinegar, minced garlic, oregano, salt, and pepper. Whisk (or shake) to combine thoroughly. Set aside, and let those flavors meld.

Step 2: Prep Your Ingredients

Cook your chosen pasta according to package instructions, drain it, and let it cool. Meanwhile, drain the artichoke hearts and chop the roasted red peppers. Slice your cucumber, halve the olives, and thinly slice the red onion. Chop or sliver the basil, and crumble the feta if it’s not already done.

Step 3: Assemble the Salad

In a big bowl, add your cooled pasta and toss in the artichoke hearts, roasted red peppers, olives, cucumbers, red onion, and half the feta. Pour the dressing over everything and toss gently until evenly coated.

Step 4: Taste and Adjust

Give your salad a quick taste. Season with more salt, pepper, or even a splash more olive oil if needed.

Step 5: The Finishing Touch

Top with the remaining feta and scatter more fresh basil over the salad for a burst of color and fragrance.

Step 6: Let It Rest

Crucial step: Let the salad sit for at least 30 minutes (or up to overnight) so the flavors can fully develop. Trust me—it’s worth the wait!

Pro Tips for Making the Recipe

Don’t Overcook the Pasta: Al dente pasta holds up best in a salad and won’t go mushy.
Use a Good-Quality Olive Oil: The taste really comes through in the simple dressing.
Slice Veggies Evenly: Keeping everything similar in size helps every bite have a little of everything.
Let It Chill: Even a short rest in the fridge makes this salad so much more delicious as all the flavors blend.
Gently Toss: After adding the dressing, toss gently to avoid crushing the veggies and feta.

How to Serve

There are endless ways to enjoy this Greek pasta salad:

Main Course: Serve it heaping in a bowl all on its own for a satisfying lunch or light dinner.
Side Dish: It’s a gorgeous partner to grilled meats, roasted chicken, or seafood.
Potluck Star: Take it to a picnic, barbecue, or any party. It travels beautifully and tastes just as good at room temperature.
Leftover Lunches: Pack it up for work or school meals throughout the week—it holds up like a champ.

Make Ahead and Storage

Storing Leftovers

Transfer leftovers to an airtight container and store in the refrigerator. The salad will keep well for 3-4 days and often tastes even better the next day.

Freezing

This salad isn’t ideal for freezing; the pasta and veggies will lose their great texture. It’s best to enjoy within a few days of making.

Reheating

There’s no need to reheat! Enjoy it cold straight from the fridge, or let it come to room temperature for best flavor. If you do want to refresh the salad, add a splash of olive oil and a bit of extra lemon or vinegar.

FAQs

Can I make this salad ahead of time?

Absolutely! In fact, making it ahead is encouraged. The flavors improve as everything sits together. Just be sure to give it a gentle toss before serving.
What type of pasta works best for Greek pasta salad?

Short shapes like rotini, penne, or shells work wonderfully because they hold onto the dressing and other ingredients. But honestly, use whatever is in your pantry—there are no wrong choices here!
Can I leave out or substitute any ingredients?

Totally! Swap in veggies you love or use what you have on hand. Not a fan of olives or red onion? Leave them out or try something else. This recipe loves creative spins.
How do I keep the salad from becoming soggy?

Make sure to cook the pasta just until al dente, drain ingredients like artichoke hearts and roasted peppers well, and add a bit of the dressing at first—reserve some to stir in right before serving if needed.

Final Thoughts

This Greek Pasta Salad with Cucumbers and Artichoke Hearts is truly a celebration of bold flavors, effortless preparation, and sheer deliciousness. It’s proof that weeknight cooking can be both nourishing and exciting—all in one beautiful bowl. Try it for your next meal or gathering, and watch it become a go-to in your kitchen for years to come!