Greek pasta salad olives feta (Printable View)

Mediterranean dish with tangy feta, olives, fresh veggies, and tender pasta for light, flavorful meals.

# Ingredient List:

→ 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:

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 olive oil, red wine vinegar, oregano, minced garlic, salt, and pepper.
03 - In a large mixing bowl, combine cooked pasta, cucumber, bell pepper, cherry tomatoes, red onion, olives, and feta cheese.
04 - Pour the dressing over the salad and toss gently until well combined.
05 - Sprinkle with chopped parsley. Chill in the refrigerator for at least 20 minutes before serving to allow flavors to meld.
06 - Serve cold or at room temperature.

# Expert Tips:

01 -
  • It tastes even better the next day as the flavors get to know each other in the fridge.
  • You can prep everything in the time it takes pasta to cook, making it perfect for those moments when you need something ready fast.
  • The combination of briny, creamy, and fresh creates a flavor that feels restaurant-quality but requires zero fancy technique.
02 -
  • Cool your pasta thoroughly after cooking, or it will continue absorbing liquid and turn mushy by the time you eat it—lukewarm pasta is the enemy.
  • Make the dressing first and taste it before adding it to the salad, because adjusting seasoning once everything is mixed is nearly impossible.
  • Don't dress the salad more than a few hours ahead of serving, or the pasta will become soggy and the vegetables will weep liquid everywhere.
03 -
  • The secret to this salad tasting fresh all day is cooling your pasta completely before mixing—warm pasta absorbs too much liquid and becomes mushy within hours.
  • Taste the dressing on its own before adding it to the salad; it should taste bright and a touch too salty on its own, because the pasta will need that seasoning to taste right.
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