Greek pasta salad with feta (Printable)

Mediterranean pasta with olives, feta, and fresh veggies perfect for light meals and gatherings.

# What You'll Need:

→ Pasta

01 - 8 oz short pasta such as penne, fusilli, or farfalle

→ Vegetables

02 - 1 medium cucumber, diced
03 - 1 red bell pepper, diced
04 - 1 cup cherry tomatoes, halved
05 - ½ small red onion, thinly sliced

→ Olives & Cheese

06 - ⅔ cup Kalamata olives, pitted and halved
07 - 4 oz feta cheese, crumbled

→ Dressing

08 - ¼ 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

# Step-by-Step:

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, diced cucumber, bell pepper, cherry tomatoes, sliced red onion, halved 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 salad. Refrigerate for at least 20 minutes before serving to allow flavors to develop and meld together.
06 - Serve the salad cold or at room temperature, adjusting seasoning with additional salt and pepper if needed.

# Expert Advice:

01 -
  • It comes together faster than ordering takeout, yet tastes like you've been simmering flavors all day.
  • The beauty is it actually gets better as it sits, so make it ahead and let the olive oil and vinegar work their magic.
  • One bowl, minimal cleanup, and everyone at the table will ask for the recipe—trust me on this.
02 -
  • Don't skip the ice bath for the pasta—warm pasta continues cooking and becomes mushy, while cool pasta stays distinct and holds up to the dressing.
  • The feta will soften and almost melt slightly into the dressing after chilling, which is exactly what you want, so don't worry if it looks less defined after an hour.
03 -
  • Pat your diced vegetables dry with paper towels before adding them—excess water dilutes the dressing and makes everything taste watered down.
  • Mince your garlic finely or even make it into a paste; it distributes evenly and prevents any sharp, raw garlic bites in certain forkfuls.
Go Back