Greek Pasta Salad Olives Feta (Printable)

Mediterranean pasta combining tangy feta, Kalamata olives, and fresh vegetables in a light dressing.

# What You 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

# 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 evenly coated.
05 - Sprinkle with chopped parsley and refrigerate for at least 20 minutes to allow flavors to meld before serving.
06 - Serve cold or at room temperature according to preference.

# Expert Hints:

01 -
  • It tastes better the longer it sits, so you can actually make it ahead without it falling apart.
  • Every forkful has something different—briny olives, creamy feta, crisp vegetables—so it never gets boring.
  • It works equally well as a side dish or light main course, which means less menu planning stress.
02 -
  • If you skip the cold water rinse on the pasta, the residual heat will wilt everything else in the bowl and you'll lose that crisp, fresh feeling.
  • Taste the dressing on its own before mixing—it should feel a bit sharp and salty because the pasta will mellow it out.
03 -
  • Toast your pasta in a dry pan for two minutes before boiling it—this sounds odd but gives it a subtle nutty depth that makes the whole salad taste rounder.
  • If you're serving this at a gathering where you don't know everyone's allergies, keep the feta and olives separate until right before serving so people can make their own choices.
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