Greek Pasta Salad Olives Feta (Printable)

Mediterranean pasta tossed with olives, feta, and fresh vegetables for a light, flavorful dish.

# What You Need:

→ Pasta

01 - 8 oz short pasta such as 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 and 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

# Step-by-Step:

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 extra virgin olive oil, red wine vinegar, dried oregano, minced garlic, salt, and pepper until well combined.
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 salad. Refrigerate for at least 20 minutes before serving to allow flavors to fully develop and meld.
06 - Serve the salad cold or at room temperature as preferred.

# Expert Suggestions:

01 -
  • It comes together faster than you can set the table, yet tastes like you've been cooking all day.
  • The flavors actually get better after a few hours in the fridge, so it's the perfect make-ahead dish when you're tired of last-minute scrambling.
  • It feels fancy enough to impress people but honestly requires zero culinary skills to pull off.
02 -
  • Don't dress this salad more than a few hours ahead or the pasta will absorb all the liquid and turn into a dense, heavy mess that tastes nothing like what you intended.
  • If you make it the night before, add a splash more olive oil and a squeeze of fresh lemon juice right before serving because the pasta keeps drinking up the dressing even in the fridge.
03 -
  • Toast a tiny pinch of dried oregano in a dry pan before whisking it into the dressing, which somehow makes it taste more floral and less dusty.
  • If you're serving this at a picnic, pack the feta separately and add it just before eating so it doesn't get all soft and weird from sitting in the cold dressing.
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