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–+ servings
pasta greek olives feta

Greek Pasta Salad with Olives and Feta for Summer Joy

A vibrant Greek pasta salad with olives and feta, perfect for summer gatherings.
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Prep Time 15 minutes
Cook Time 10 minutes
Chilling Time 15 minutes
Total Time 40 minutes
Servings: 4 servings
Course: Salad
Cuisine: Mediterranean
Calories: 250
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Salad
  • 9 oz short pasta (such as penne, fusilli, or farfalle) use gluten-free version if needed
  • 1 medium cucumber, diced can substitute with zucchini
  • 7 oz cherry tomatoes, halved regular diced tomatoes work too
  • 1 small red onion, finely sliced green onions can be an alternative
  • 1 red bell pepper, diced can use yellow or orange for variety
  • 3.5 oz kalamata olives, pitted and halved substitute with black olives if preferred
  • 4.5 oz feta cheese, crumbled vegan feta is an excellent option
  • 2 tbsp capers optional, omit for milder taste
For the Dressing
  • 4 tbsp extra-virgin olive oil can substitute with avocado oil
  • 2 tbsp red wine vinegar lemon juice can serve as an alternative
  • 1 tsp dried oregano Italian seasoning blend can be used instead
  • 1 clove garlic, finely minced try roasted garlic for gentler flavor
  • 1/2 tsp sea salt
  • 1/4 tsp black pepper, freshly ground adjust based on preference
  • 2 tbsp fresh parsley, chopped basil or mint can be swapped
  • 2 tbsp fresh dill, chopped optional, can be omitted

Equipment

  • Large pot
  • Mixing Bowl
  • small bowl
  • spatula

Method
 

Step-by-Step Instructions
  1. Bring a large pot of salted water to a rolling boil over high heat. Add 9 ounces of short pasta, cook according to package instructions until al dente, about 8-10 minutes. Drain and rinse under cold water.
  2. In a large mixing bowl, combine the diced cucumber, halved cherry tomatoes, sliced red onion, and diced red bell pepper. Toss gently until well mixed.
  3. In a small bowl, whisk together 4 tablespoons of olive oil, 2 tablespoons of red wine vinegar, 1 teaspoon of dried oregano, minced garlic, and ½ teaspoon of sea salt until emulsified.
  4. Add cooled pasta to the vegetable mixture. Pour the dressing over and gently toss until evenly coated.
  5. Fold in 4.5 ounces of crumbled feta, 2 tablespoons of chopped parsley, and 2 tablespoons of fresh dill if using. Adjust seasoning as needed.
  6. Cover with plastic wrap or transfer to an airtight container, refrigerate for at least 15 minutes before serving.

Nutrition

Serving: 1servingCalories: 250kcalCarbohydrates: 30gProtein: 7gFat: 13gSaturated Fat: 4gPolyunsaturated Fat: 1gMonounsaturated Fat: 8gCholesterol: 15mgSodium: 400mgPotassium: 350mgFiber: 3gSugar: 4gVitamin A: 500IUVitamin C: 15mgCalcium: 150mgIron: 2mg

Notes

Use fresh ingredients for better flavor. Taste the salad before serving to adjust seasoning as needed. It's best to add feta last to maintain its texture.

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