Greek Pasta with Olives Feta (Printable)

A vibrant Greek pasta featuring feta, olives, fresh veggies, and herbs tossed in a flavorful dressing.

# 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

# 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.
02 - In a small bowl, whisk together olive oil, red wine vinegar, oregano, minced garlic, salt, and pepper to create the dressing.
03 - In a large mixing bowl, combine cooked pasta, cucumber, bell pepper, cherry tomatoes, red onion, olives, and feta cheese.
04 - Pour the dressing over the salad and toss gently until well combined.
05 - Sprinkle with chopped parsley. Chill in the refrigerator for at least 20 minutes before serving to allow flavors to meld.
06 - Serve cold or at room temperature.

# Expert Tips:

01 -
  • It comes together faster than you'd think, leaving you more time to actually enjoy the outdoors instead of being stuck in the kitchen.
  • The flavors get better as it sits, so you can make it ahead and let it do the work for you.
  • One bowl, zero complaints—it's hearty enough to stand on its own but flexible enough to add grilled chicken or chickpeas if you want.
02 -
  • Cool the pasta completely before mixing or it'll wilt everything and turn the whole salad mushy—that cold rinse is non-negotiable.
  • Don't dress it too early if you're serving it the same day, or the pasta will absorb all the liquid and leave everything dry; mix it 30 minutes before serving, not hours ahead.
03 -
  • Use good quality kalamata olives—they're the backbone of this salad and cheaper ones taste flat and metallic in comparison.
  • Pat dry your cucumber and tomatoes before adding them to the salad or you'll end up with watered-down dressing by serving time.
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