Greek Pasta Salad Olives Feta (Print)

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

# 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

# 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 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, 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 chopped fresh parsley over the salad. Refrigerate for at least 20 minutes to allow flavors to meld and develop.
06 - Remove from refrigerator and serve cold or at room temperature.

# Expert Advice:

01 -
  • It tastes better the next day, making it the perfect make-ahead dish for when life gets busy.
  • No cooking skills required—just chopping and mixing, which means even a tired weeknight version turns out delicious.
  • The combination of briny olives, creamy feta, and crisp vegetables feels indulgent without being heavy.
02 -
  • Don't skip the cooling step for the pasta—warm pasta releases moisture and soaks up all the dressing before the vegetables even get their turn, leaving everything bland and over-oiled.
  • Feta gets mealy and loses its creamy texture if you mix it in too early, so wait until the very last moment or add it fresh right before serving for the creamiest result.
03 -
  • Buy a small bottle of red wine vinegar specifically for this—once you have it on hand, you'll make this salad constantly because the barrier to entry becomes almost nonexistent.
  • If your feta is very salty, you can taste it first and adjust the salt in the dressing accordingly, preventing the whole thing from becoming overwhelmingly briny.
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