Greek Pasta Salad Olives Feta (Print Version)

Mediterranean-inspired pasta blend with briny olives, tangy feta, crisp vegetables, and herbaceous dressing for a fresh, savory dish.

# Components:

→ 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 olive oil, red wine vinegar, oregano, minced garlic, salt, and pepper until well combined.
03 - In a large mixing bowl, combine cooled 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 together.
06 - Serve cold or at room temperature directly from the refrigerator.

# Expert Advice:

01 -
  • It actually tastes better the next day when all those flavors have gotten to know each other in the fridge.
  • No cooking required beyond boiling pasta, which means you can make this on the hottest days without heating up your kitchen.
  • Feeds a crowd easily and travels beautifully to picnics, potlucks, and beach days.
02 -
  • Don't dress the salad until just before serving if you're taking it somewhere, or the pasta will absorb all the dressing and turn mushy by the time you eat it.
  • Tasting and seasoning at the end is crucial because the feta adds saltiness you can't predict—you might need less salt than you think.
03 -
  • Toast your dried oregano in a dry pan for just a few seconds before adding it to the dressing—it amplifies the flavor dramatically.
  • If you're transporting this to an event, pack the dressing separately and toss everything together right before serving to keep the vegetables crisp and the pasta from absorbing too much liquid.
Return