Let’s just say this upfront: this Greek pasta salad is one of those recipes that never lets me down. I originally called it a “picnic salad” because that’s exactly how it started — something easy to toss in a container and take on the road, to a park, or to someone else’s backyard. But honestly? I make it all year long now. Because when a salad is this flavourful and this easy, it deserves a little more than seasonal status.
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This dish is everything you love about Greek salad — sundried tomatoes, cucumbers, briny olives, garlic, and of course, crumbled feta — but it goes the extra mile with pasta that makes it actually filling. It’s a little tangy, a little salty, super fresh, and the kind of thing that holds up like a champ in the fridge. No soggy lettuce, no mystery texture changes, and no one at your table asking, “What is this?” unless they’re already halfway through their second helping.
I usually make this the night before, especially if I’m bringing it somewhere. The flavours have time to settle in and marry together, and I can just grab and go. It’s ideal for potlucks, summer BBQs, pool parties, or even just dinner when it’s too hot to cook. And while the base ingredients are solid, it’s super easy to riff on. Don’t love olives? Leave them out. Want to make it a full meal? Add some grilled chicken, shrimp, or chickpeas. Need to impress someone with zero effort? Crumble in a little goat cheese and call it gourmet.
And can we talk about the pairing potential? This is the salad that practically begs for a glass of red wine sangria on the side. If you’re planning a menu for a girls’ night, long weekend, or backyard hang, trust me — make both. People will think you planned the whole thing when you really just threw together your summer MVPs.
It also travels well, which is a must for anything I call “picnic food.” You can toss it into your cooler, take it to the cottage, or sneak forkfuls from the container while standing at the fridge. Zero judgment here.
Scroll down for the recipe and save it — you’ll be coming back to this one again and again.
Greek Picnic Salad
Ingredients
- 2 cups uncooked white rice
- 1 cup sun-dried tomatoes packed in oil, drained and chopped
- 1 bag of of pre-washed spinach
- 2 garlic cloves minced
- 2 cups of feta cheese crumbled
- 1/2 cup of sliced kalamata olives
- 1 tsp dried oregano
- 1/2 tsp salt
- 1/2 tsp pepper
- 1 can chickpeas rinsed and drained
- 4 tablespoons pine nuts toasted
- Lemon wedges optional
Instructions
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Cook rice according to package directions and let cool to room temperature.
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Heat 2 tsps of olive oil in a large skillet over medium-high heat. Add spinach and garlic and cook until spinach wilts. Remove skillet from heat and add rice, tomatoes, feta and remaining ingredients. Drizzle with 2 tsps extra-virgin olive oil and combine all ingredients together.
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Serve at room temperature with lemon wedges on the side if desired.
Recipe Notes
Adapted from Cooking Light Greek-Style Picnic Salad
Freshened up on April 12, 2025
