Greek Pasta Salad Olives Feta (Printable)

Mediterranean pasta tossed with olives, feta, fresh vegetables, and a zesty dressing for light meals.

# What You 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

# Directions:

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 completely.
02 - In a small bowl, whisk together olive oil, red wine vinegar, oregano, minced garlic, salt, and pepper until well emulsified.
03 - In a large mixing bowl, combine cooled pasta, cucumber, bell pepper, cherry tomatoes, red onion, olives, and crumbled feta cheese.
04 - Pour the dressing over the salad and toss gently until all ingredients are evenly coated.
05 - Sprinkle with chopped parsley. Refrigerate for at least 20 minutes before serving to allow flavors to develop and meld.
06 - Serve the salad cold or at room temperature according to preference.

# Expert Suggestions:

01 -
  • It tastes even better the next day when the vinegar and oregano have had time to really sing through every bite.
  • You can prep everything in the time it takes water to boil, making it perfect for last-minute gatherings.
  • Somehow it manages to feel light yet satisfying, and nobody suspects how little actual cooking is involved.
02 -
  • If you skip the cooling step and mix warm pasta with feta, the cheese will turn grainy and separate—cold pasta is non-negotiable here.
  • The salad will keep in the fridge for three days, but on day two the pasta absorbs most of the dressing, so you might want to whisk up an extra tablespoon of oil and vinegar to refresh it before serving.
03 -
  • Buy feta in block form at a Greek or Mediterranean market if you can—it tastes brighter and holds its shape better than supermarket crumbles.
  • If your olives taste overwhelmingly salty, rinse them quickly under cold water before halving; it softens the brine without washing away the flavor.
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