Greek Pasta Salad Olives Feta (Printable Version)

Mediterranean pasta with feta, olives, and fresh vegetables mixed in a zesty dressing.

# 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

# Steps:

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 emulsified.
03 - In a large mixing bowl, combine cooled pasta, diced cucumber, bell pepper, cherry tomatoes, red onion slices, olives, and crumbled feta cheese.
04 - Pour the dressing over the salad mixture and toss gently until all ingredients are well coated.
05 - Sprinkle with chopped parsley and refrigerate for at least 20 minutes to allow flavors to meld together.
06 - Remove from refrigerator and serve cold or at room temperature.

# Expert Advice:

01 -
  • It actually tastes better the next day when the dressing has time to settle into every pasta curl and vegetable piece.
  • You can throw it together in the time it takes water to boil, then let the fridge do the rest of the work for you.
  • It's forgiving enough to swap vegetables based on what's sitting in your crisper drawer without losing its Mediterranean soul.
02 -
  • Rinsing the pasta after cooking is not optional here—warm pasta steams and gets mushy once the dressing hits it, so the cold water rinse is what saves everything.
  • Don't dress the salad more than an hour or two before serving or the vegetables start breaking down and releasing too much water, diluting all your careful seasoning work.
03 -
  • Use a microplane to zest a lemon over the finished salad just before serving—it adds a whisper of brightness that elevates everything without overwhelming it.
  • Make the dressing first and let it sit at room temperature while the pasta cooks; this gives the garlic and oregano time to infuse into the oil before the cold vegetables dilute their impact.
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