Greek Pasta Salad Olives Feta (Printer View)

Mediterranean pasta with feta, olives, fresh vegetables, and a zesty dressing for light, flavorful meals.

# 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

# Method 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, oregano, minced garlic, salt, and pepper until well combined.
03 - In a large mixing bowl, combine the cooled pasta, cucumber, bell pepper, cherry tomatoes, red onion, olives, and crumbled feta cheese.
04 - Pour the dressing over the salad and toss gently until all ingredients are evenly coated.
05 - Sprinkle with chopped parsley and transfer to the refrigerator for at least 20 minutes to allow flavors to develop and meld.
06 - Remove from refrigerator and serve cold or at room temperature according to preference.

# Expert Advice:

01 -
  • It actually tastes better the next day, so meal prep becomes your secret weapon instead of a chore.
  • You can throw it together in under 30 minutes, which means spontaneous dinners or last-minute potluck invites become totally doable.
  • Everyone at the table will think you spent hours in the kitchen when really you just chopped some vegetables and whisked dressing.
02 -
  • Rinsing the hot pasta under cold water is non-negotiable—if you skip this, the residual heat will keep cooking it and turn it mushy, plus the starches will make everything gummy.
  • Don't dress the salad until you're ready to eat it if it needs to travel, since the pasta will absorb all the dressing and you'll arrive with a dry mess; dress it on location or just before serving.
03 -
  • Prep the vegetables ahead of time and store them separately, then assemble everything just before you need it so the salad tastes fresh and crisp rather than tired.
  • If you're cooking for someone who claims to hate olives or feta, leave them on the side—this salad is forgiving enough that it works beautifully without either one, though something irreplaceable disappears when you do.
Return