Greek Pasta Salad Olives Feta (Printer-friendly)

Mediterranean pasta tossed with feta, Kalamata olives, crisp vegetables, and fresh herbs in a light dressing.

# What You'll 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

# How-To 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, dried oregano, minced garlic, salt, and pepper until well combined.
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 mixture and toss gently until all ingredients are evenly coated.
05 - Sprinkle chopped parsley over the salad. Refrigerate for at least 20 minutes before serving to allow flavors to develop.
06 - Serve cold or at room temperature, adjusting seasoning as needed.

# Expert Tips:

01 -
  • It actually improves as it sits, so you can make it hours ahead without stress.
  • Every forkful has texture, tang, and brightness without a single heavy ingredient.
  • Somehow feels fancy enough for company but easy enough to throw together on a Tuesday.
02 -
  • Cook your pasta to truly al dente and cool it completely before mixing, or the salad becomes mushy and falls apart by the next day.
  • Don't dress the salad more than a few hours before serving or the vegetables will wilt, but you can chop everything and keep it separate in the fridge until you're ready to combine.
03 -
  • Buy whole Kalamata olives and pit them yourself—the flavor difference is worth the two extra minutes, and you'll appreciate being in control of the quality.
  • Use a good extra virgin olive oil and decent red wine vinegar because they're the foundation of the dressing and will taste noticeably better than bargain versions.
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