Greek Pasta Salad Olives Feta (Printable Version)

Mediterranean pasta with tangy feta, olives, cherry tomatoes, and herbs for a light, flavorful dish.

# 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

# Step-by-Step Guide:

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 emulsified.
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 mixture and toss gently until all components are evenly coated.
05 - Sprinkle the chopped fresh parsley over the top. Refrigerate for at least 20 minutes to allow flavors to develop and meld.
06 - Serve the salad chilled or at room temperature as desired.

# Expert Tips:

01 -
  • It gets better as it sits, so you can prep it hours ahead and actually relax before guests arrive.
  • Every bite delivers crisp vegetables, salty olives, and creamy feta without feeling heavy or complicated.
  • You only need one pot and a bowl, making cleanup almost as easy as eating it.
02 -
  • Rinsing the hot pasta under cold water isn't optional—it stops the cooking process and keeps your salad from turning into warm mush.
  • Feta tastes salty on its own, so taste before adding extra salt or you'll end up with something inedible.
03 -
  • Add a squeeze of fresh lemon juice to the dressing if you want brightness that vinegar alone can't quite deliver.
  • Keep the feta separate until you're ready to serve if you're transporting the salad, since it can soften and crumble more than you'd want over several hours.
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