Greek Pasta Salad Olives Feta (Printable Version)

Mediterranean pasta tossed with feta, olives, fresh vegetables, and a zesty dressing.

# Ingredient List:

→ 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

# Step-by-Step Instructions:

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 well combined.
03 - In a large mixing bowl, combine the cooled pasta, cucumber, bell pepper, cherry tomatoes, red onion, Kalamata olives, and crumbled feta cheese.
04 - Pour the prepared dressing over the salad mixture and toss gently until all ingredients are evenly coated.
05 - Sprinkle the chopped fresh parsley over the salad and toss to incorporate.
06 - Refrigerate the salad for at least 20 minutes to allow the flavors to meld. Serve cold or at room temperature.

# Expert Advice:

01 -
  • It actually improves as it sits, the pasta soaking up all that tangy dressing like a sponge.
  • You can make it hours ahead and still look like you've spent all day in the kitchen.
  • The combination of briny olives and creamy feta hits that salty-savory note that keeps you reaching for just one more bite.
02 -
  • Never skip the step of cooling the pasta completely—hot pasta will wilt your vegetables and turn everything into soup.
  • The magic happens during that chilling time; if you're tempted to eat it right away, resist it, because waiting makes a real difference in how the flavors come together.
03 -
  • If you're making this ahead and worried about the cucumbers getting soggy, add them no more than a few hours before serving, or just toss them in at the very last minute.
  • A squeeze of fresh lemon juice added to the dressing at the last moment brightens everything and makes people wonder what your secret ingredient is.
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