Greek pasta salad olives feta (Printable)

Mediterranean pasta with olives, feta, fresh veggies, and a zesty dressing for a bright, tasty meal.

# 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

# Steps:

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 until cooled 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 prepared dressing over salad and toss gently until all ingredients are evenly coated.
05 - Sprinkle chopped parsley over salad. Refrigerate for at least 20 minutes before serving to allow flavors to meld.
06 - Serve chilled or at room temperature as desired.

# Chef’s Tips:

01 -
  • It tastes even better the next day when the pasta absorbs all those tangy, garlicky flavors—meal prep gold.
  • You can make it entirely ahead and just pull it from the fridge when hunger strikes, no last-minute cooking stress.
  • The mix of textures keeps things interesting: creamy feta, briny olives, crisp peppers, and tender pasta all in one bowl.
02 -
  • Don't skip the cooling step for the pasta; warm pasta will make the feta greasy and the whole salad will feel soupy instead of fresh.
  • The magic happens during those twenty minutes in the fridge when the pasta absorbs all the dressing, so patience really does pay off here.
03 -
  • Taste the dressing before you pour it on the pasta; it should be bold and slightly too sharp on its own, because the pasta will mellow it out as everything melds.
  • Use a light hand when tossing so the feta crumbles stay chunky rather than turning into a paste—texture is half the magic here.
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