Greek Pasta Salad Olives Feta (Printer-friendly)

Mediterranean pasta with feta, olives, fresh vegetables and herbed vinaigrette for a refreshing dish.

# Ingredient List:

→ 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

# How-To 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 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. Chill for at least 20 minutes to allow flavors to meld before serving.
06 - Remove from refrigerator and serve cold or at room temperature.

# Expert Suggestions:

01 -
  • It tastes better the next day, so you can actually relax instead of rushing to serve dinner.
  • Every forkful feels like a tiny Mediterranean vacation without leaving your backyard.
  • It works as a side dish, a light lunch, or even a substantial dinner when you're tired of cooking.
02 -
  • Don't skip the rinsing step on the hot pasta or you'll end up with sticky clumps that won't distribute the dressing evenly.
  • If you make this more than a few hours ahead, wait to add the fresh parsley and crumbled feta until just before serving, or they'll lose their texture and turn sad.
03 -
  • Toast the pasta in a dry pan for a minute after draining it to give it a subtle nutty flavor that deepens the overall taste.
  • If you're making this ahead and worried about watery vegetables, salt the cucumber and tomatoes separately and let them sit for ten minutes, then drain them before combining—it pulls out excess moisture without making everything soggy.
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