Greek Pasta Salad Olives Feta (Printable)

Mediterranean pasta dish featuring tangy feta, kalamata olives, and crisp vegetables in a bright dressing.

# 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

# 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 extra virgin olive oil, red wine vinegar, dried oregano, minced garlic, salt, and freshly ground black pepper until emulsified.
03 - In a large mixing bowl, combine the cooled pasta, diced cucumber, diced bell pepper, halved cherry tomatoes, sliced red onion, Kalamata olives, and crumbled feta cheese.
04 - Pour the prepared dressing over the salad mixture and toss gently until all components are evenly coated.
05 - Sprinkle chopped fresh parsley over the salad. Refrigerate for at least 20 minutes before serving to allow flavors to develop and meld.
06 - Remove from refrigerator and serve cold or at room temperature as desired.

# Expert Tips:

01 -
  • It actually tastes better the next day when the flavors have gotten to know each other.
  • You can throw it together in less time than it takes to fire up the grill.
  • Works as a main dish or side, and no one misses meat when the vegetables are this good.
02 -
  • Never skip the cooling step for the pasta or you'll end up with a warm, soggy mess instead of crisp salad.
  • Adding the dressing while everything is still warm means the pasta will actually taste like something instead of being a flavorless vehicle for the vegetables.
03 -
  • Cool the pasta completely under cold water or it will continue cooking from its own heat and turn into mush.
  • Whisk the dressing ingredients separately first so you can taste and adjust before committing it to the salad—this is where most people lose control.
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