Greek pasta olives feta (Printable)

Mediterranean pasta with feta, olives, crisp vegetables, and a zesty dressing. Perfect for light meals.

# 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 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

# How to Make It:

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 emulsified.
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 all ingredients are evenly coated.
05 - Sprinkle with chopped parsley. Transfer to the refrigerator and chill for at least 20 minutes to allow flavors to meld.
06 - Remove from refrigerator and serve cold or at room temperature.

# Expert Advice:

01 -
  • It tastes better the next day, so you can actually make it ahead without stress.
  • The crisp vegetables and creamy feta create this texture contrast that keeps you reaching for more bites.
  • It works as a side dish, light lunch, or even a base for grilled chicken if you want something heartier.
02 -
  • Rinsing the pasta is the difference between a cohesive salad and a starchy, clumpy mess—don't skip this step even though it feels counterintuitive.
  • Feta crumbles unevenly if you try to chop it, but if you let it sit at room temperature for a few minutes before breaking it apart with your fingers, it cooperates.
03 -
  • Let your feta sit out for a few minutes before crumbling it by hand—cold feta shatters into unflattering chunks, but room-temperature feta breaks into attractive irregular pieces.
  • Taste the dressing on its own before mixing it in, and don't be shy about adjusting the seasoning because pasta salads taste more muted after everything sits together for a while.
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