Meal Prep Greek Pasta Salad for Easy Cold Lunches All Week
This Greek pasta salad is the easiest cold lunch you can prep on Sunday and enjoy all week long. Packed with olives, feta, chickpeas and a simple lemony dressing, it only gets better as the days go on.
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Aug 21, 2026
Ingredients
Step-by-Step Method
Cook the Pasta
Bring a large pot of well-salted water to a boil. Add the rotini and cook for one to two minutes less than the package directions suggest. You want it just slightly firm. Drain and rinse immediately under cold running water until the pasta is completely cool. Shake off any excess water and set aside.
Make the Dressing
In a small bowl or jar, whisk together the olive oil, red wine vinegar, lemon juice, dried oregano, garlic powder, salt and black pepper until well combined. Taste it and adjust the seasoning if needed. It should be bright and a little tangy.
Assemble the Salad
Add the cooled pasta to a large mixing bowl. Add the chickpeas, cherry tomatoes, cucumber, red onion, kalamata olives and sun-dried tomatoes. Pour the dressing over everything and toss well to coat all the ingredients evenly.
Add the Feta and Herbs
Gently fold in the crumbled feta and fresh parsley. Try not to over-mix here or the feta will break down too much. You want visible chunks throughout the salad.
Rest and Taste
Let the salad sit for at least thirty minutes before serving. This gives everything time to marinate and the flavours to come together properly. Taste once more before serving and add a pinch more salt or a splash of olive oil if needed. Divide into meal prep containers and refrigerate for up to five days.
Frequently Asked Questions
Can I make this pasta salad the night before?
Yes, absolutely. Making it the night before is actually ideal. The pasta and vegetables have time to soak up the dressing and the flavours come together much better than if you eat it right away.
What pasta shape works best?
Short shapes with ridges or curves are best because they hold the dressing. Rotini is my first choice, but penne, fusilli or farfalle all work well. Avoid long pasta like spaghetti, it just does not mix as nicely into a salad like this.
How do I keep the pasta from getting mushy?
The key is slightly undercooking it and rinsing it in cold water as soon as it comes out of the pot. Also, the less watery your vegetables are, the better. Pat the cucumber dry if it seems particularly wet before adding it in.
Can I freeze this salad?
I would not recommend freezing it. The cucumber, tomatoes and feta do not survive the freezer well at all. It is a fresh fridge recipe, and since it keeps for five days refrigerated you should not need to freeze it anyway.
