Greek Pasta Salad Olives Feta (Print View)

Mediterranean pasta tossed with feta, olives, and fresh vegetables for a refreshing, flavorful dish.

# Components:

→ 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 - ½ small red onion, thinly sliced

→ Olives and Cheese

06 - ⅔ cup Kalamata olives, pitted and halved
07 - 4 oz feta cheese, crumbled

→ Dressing

08 - ¼ 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 olive oil, red wine vinegar, oregano, minced garlic, salt, and pepper until well combined.
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 all ingredients are well coated.
05 - Sprinkle with chopped parsley. 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 Advice:

01 -
  • It gets better as it sits, so you can prep it hours ahead without stress.
  • The balance of salty, tangy, and fresh vegetables feels indulgent but completely light.
02 -
  • Don't dress the salad immediately after cooking the pasta unless you want mushy vegetables; a brief chill gives everything time to set properly.
  • If you're making this ahead for a picnic, pack the parsley separately and add it just before eating to preserve its freshness.
03 -
  • Taste the dressing on a piece of pasta before combining everything; it should taste bold enough on its own since it will distribute throughout the salad.
  • If you're transporting this to a gathering, keep the dressing separate until just before serving to prevent the salad from becoming soggy during travel.
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