Greek Pasta Salad Olives Feta (Printable)

Mediterranean pasta with feta, Kalamata olives, fresh veggies, and a zesty dressing, served cold.

# What You'll 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

# Step-by-Step Guide:

01 - Bring a large pot of salted water to a boil. Cook 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 emulsified.
03 - In a large mixing bowl, combine cooled pasta, cucumber, bell pepper, cherry tomatoes, red onion, olives, and crumbled feta cheese.
04 - Pour dressing over the salad mixture and toss gently until all components are evenly coated.
05 - Sprinkle chopped parsley over the top. Refrigerate for at least 20 minutes to allow flavors to meld together.
06 - Remove from refrigerator and serve cold or at room temperature.

# Expert Tips:

01 -
  • It comes together in thirty minutes flat, and most of that is just waiting for water to boil.
  • The longer it sits, the better it tastes because the pasta actually absorbs all those briny, garlicky flavors instead of staying bland.
  • One bowl feeds four people happily, and it's hearty enough to stand on its own or serve alongside grilled fish.
02 -
  • Don't skip rinsing the pasta under cold water or it'll clump up and taste starchy instead of letting the dressing coat each piece.
  • Make the dressing while the pasta is still hot and give them a minute alone before adding the vegetables, because warm pasta drinks up that oil and vinegar magic.
03 -
  • Always reserve a little dressing on the side to add at the last minute because pasta keeps drinking it up and you'll want to refresh it before serving.
  • Pit your own olives if you can find them that way, because they taste fresher than the pre-pitted ones and there's something satisfying about the ritual of it.
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