Let me be honest with you: most “Greek pasta salads” on the internet are just a horiatiki — the classic Greek salad with tomatoes, cucumbers, feta, and olives — tossed over pasta. That is not a Greek pasta salad. That is a salad with pasta in it.
This pasta salad has short pasta, roasted red peppers, dill pickles, celery, and fresh dill — all brought together with a creamy, tangy mustard-mayo dressing. It is served warm or at room temperature alongside grilled meats, roasts, or whatever is coming off the grill that evening.
Think of it as Greece’s answer to the classic American macaroni salad — and yes, Greeks absolutely use mayonnaise. If you grew up in Greece, you know the Russian Olivier salad (rossiki salata) that shows up at every holiday table and Sunday spread. A creamy, mayo-dressed pasta or potato salad is deeply familiar territory in a Greek kitchen. It is comfort food. It is the salad that disappears first at the table. No olives. No feta. No tomatoes. Just bold, tangy, creamy flavor — and a recipe that is entirely its own.
If you’re a fan of our delicious Greek Pasta Salad, you’re in for a treat with our Potato Salad, Broccoli Cauliflower Salad, and Tabouli Salad!
Why you will love our Greek pasta salad
Here is what you need
Short pasta — Elbow macaroni, ditali, or penne. You want a shape that holds the dressing in its ridges and curves. I love ditali for this — it is the shape you see most often in Greek pasta salads.
Dill pickles — Strained and diced. This is the ingredient that surprises people and then makes them go back for seconds. Pickled vegetables — τουρσί (toursi) — have been part of Greek food culture for centuries. Do not skip them and do not substitute sweet pickles.
Roasted red peppers — Homemade or from a good-quality jar. They bring sweetness and a subtle smokiness that balances the tang of the pickles and dressing beautifully. I always have a jar in my fridge — they are one of the most versatile ingredients in my kitchen.
Celery — Two stalks, diced. Neutral, fresh, and it adds a crunch that the salad needs.
Fresh dill — If there is one herb that smells like a Greek summer, it is fresh dill. Use it generously and scatter more on top when you serve.
Mayonnaise — The base of the dressing. Use a good one. Hellmann’s is my standard, but if you want to make your own, even better.
Dijon mustard — Four tablespoons. It might seem like a lot but it is what gives the dressing its backbone and keeps it from tasting flat. Dijon is my preference but a Greek mustard like Ydonia works beautifully too.
Fresh lemon juice — Always fresh. Three tablespoons. It lifts the whole dressing.
A pinch of sugar — Just one teaspoon. It rounds out the acidity of the lemon and pickles without making anything taste sweet.
Sea salt, freshly ground pepper, and dried oregano — Season as you go.
How to make it
- Cook the pasta in salted water, according to the instructions on the package.
- Add the mayo, mustard, lemon juice, sugar, a generous pinch of salt, and freshly ground pepper in a medium jar. Cover and shake the jar well to emulsify the dressing.
- Dice the peppers, celery, and dill pickles.
- Place the cooked pasta, the pickles, celery, red peppers, and dill in a large salad bowl and toss.
- Shake the dressing jar again, pour it over the salad, and toss. Garnish with more dill if you like.
- Our Greek pasta salad can be served warm or at room temperature.
What to serve with Greek pasta salad
- Greek meatballs.
- Greek lamb chops.
- Grilled chicken bowls with tzatziki
- Chicken skewers.
- Crispy fried calamari-kalamarakia.
Storage
- Store the pasta salad in an airtight container in the coldest part of your refrigerator to prevent drying out and maintain freshness.
- It is not recommended to freeze it, the mayonnaise dressing does not do well in the freezer.
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Greek Pasta Salad
Ingredients
- 16 oz short cut pasta like elbow macaroni, ditali
- ½ cup dill pickles strained and diced
- 2 celery sticks diced
- 3 roasted red peppers medium diced
- 1 tablespoon fresh dill chopped
For the dressing
- 1 cup mayonnaise
- 4 tablespoons mustard
- 3 tablespoons fresh lemon juice
- 1 teaspoon sugar
- sea salt
- freshly ground pepper
Instructions
- Cook the pasta in salted water, according to the instructions on the package.
- Add the mayo, mustard, lemon juice, sugar, a generous pinch of salt, and freshly ground pepper in a jar. Cover and shake the jar well to emulsify the dressing.
- Place the cooked pasta, the pickles, celery, red peppers, and dill in a large salad bowl and toss.
- Shake the dressing jar again, pour it over the salad, and toss. Garnish with more fresh dill and serve.Our Greek pasta salad can be served warm or at room temperature.
Notes
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- Store the pasta salad in an airtight container in the coldest part of your refrigerator to prevent drying out and maintain freshness.
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- Freezing is not recommended; the mayonnaise dressing does not do well in the freezer.
Nutrition
Greek Pasta salad looks the part. It’s colorful, flavorful and satisfying. The Dijon and dill are delicious components of the flavor profile.
Thank you Darly! x Jenny