Greek pasta salad olives feta (Printable)

Mediterranean pasta with feta, olives, crisp veggies, and a tangy dressing—fresh and easy to prepare.

# Ingredient List:

→ 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 - 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:

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.
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 tastes better the longer it sits, so you can make it hours ahead and actually enjoy your gathering instead of sweating in the kitchen.
  • Every bite has a little surprise—creamy feta, salty olives, crisp vegetables—so it never feels boring even when you're eating your second helping.
02 -
  • Don't skip the step of rinsing the pasta in cold water or you'll end up with a warm, starchy bowl of sadness instead of a crisp, refreshing salad.
  • The most important lesson I've learned is to taste the dressing on its own before you add it, because once it's mixed in you can't fix it—and a dressing that's just right on the spoon is perfect on the salad.
03 -
  • A squeeze of fresh lemon juice added to the dressing at the very end will brighten everything up and make people ask what your secret ingredient is.
  • If you're not going to eat this right away, hold back about a quarter of the dressing and add it just before serving, so the salad doesn't get heavy and overdressed as it sits.
Go Back