Greek Pasta Salad Olives Feta (Printable)

Mediterranean pasta featuring feta, olives, and fresh vegetables tossed in zesty dressing.

# 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 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. Add pasta and cook according to package instructions until al dente. Drain in a colander and rinse under cold water until cooled 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, diced cucumber, diced bell pepper, halved cherry tomatoes, sliced red onion, Kalamata olives, and crumbled feta cheese.
04 - Pour the dressing over the salad mixture and toss gently until all ingredients are evenly coated.
05 - Sprinkle chopped fresh parsley over the top. Refrigerate for at least 20 minutes to allow flavors to meld and develop.
06 - Serve chilled or at room temperature, adjusting seasoning as needed.

# Expert Advice:

01 -
  • It tastes even better the next day when the flavors have gotten properly acquainted in the fridge.
  • No cooking skills required beyond boiling water, yet it feels far too elegant to be this easy.
  • Works as a standalone lunch, a side dish, or the base for adding grilled chicken or chickpeas when you need more substance.
02 -
  • Don't skip cooling the pasta under cold water—warm pasta continues cooking and turns mushy, which ruins everything you've worked toward.
  • The difference between a good version and a transcendent one is patience; letting it chill properly allows the pasta to absorb the dressing instead of just sitting there coated and separate.
03 -
  • Pat your vegetables dry after cutting them so excess moisture doesn't dilute the dressing and make the salad weep.
  • Taste the dressing on a piece of pasta before mixing it with everything else—this is your only chance to adjust the balance of acid, salt, and oil before it's too late.
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