Greek Pasta Salad Olives Feta (Print Version)

Mediterranean pasta with tangy feta, olives, fresh veggies, and a zesty dressing served chilled.

# What You'll Need:

→ Pasta

01 - 8 oz short pasta (penne, fusilli, or farfalle)

→ Vegetables

02 - 1 medium cucumber, diced
03 - 1 red bell pepper, diced
04 - 1 cup cherry tomatoes, halved
05 - 1/2 small red onion, thinly sliced

→ Olives & Cheese

06 - 2/3 cup Kalamata olives, pitted and halved
07 - 4 oz feta cheese, crumbled

→ Dressing

08 - 1/4 cup extra virgin olive oil
09 - 2 tablespoons red wine vinegar
10 - 1 teaspoon dried oregano
11 - 1 garlic clove, finely minced
12 - Salt and freshly ground black pepper to taste

→ Fresh Herbs

13 - 2 tablespoons fresh parsley, chopped

# How to Make It:

01 - Bring a large pot of salted water to a boil. Cook the pasta according to package instructions until al dente. Drain and rinse under cold water to cool.
02 - In a small bowl, whisk together extra virgin olive oil, red wine vinegar, dried oregano, minced garlic, salt, and pepper until emulsified.
03 - In a large mixing bowl, combine cooled pasta, diced cucumber, bell pepper, halved cherry tomatoes, sliced red onion, Kalamata olives, and crumbled feta cheese.
04 - Pour the prepared dressing over the salad and toss gently until all ingredients are evenly coated.
05 - Sprinkle chopped fresh parsley over the top. Refrigerate for at least 20 minutes to allow flavors to fully develop.
06 - Remove from refrigerator and serve cold or at room temperature.

# Additional Tips::

01 -
  • It tastes even better the next day when the pasta has fully absorbed all those Mediterranean flavors.
  • You can throw it together in under 30 minutes, making it the ultimate solution for potlucks when you're running late.
  • It's endlessly adaptable—add grilled chicken, chickpeas, or fresh herbs depending on what's in your fridge.
02 -
  • If you make this hours ahead and it starts looking dry by serving time, don't panic—just whisk together a little more olive oil and vinegar and drizzle it over, tossing gently to revive it.
  • Room temperature tastes better than straight-from-the-fridge cold because the flavors are more pronounced, so pull it out about 15 minutes before guests arrive.
03 -
  • A tiny squeeze of fresh lemon juice stirred into the dressing adds a dimension that red wine vinegar alone can't quite achieve—it's the secret that makes people wonder what you did differently.
  • Pat your cucumber and tomatoes dry with a paper towel after dicing them; excess moisture is the enemy of a salad that stays fresh and crisp instead of turning into soup.
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