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Fresh Greek Pasta Salad with Feta and Olives

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A quick and easy Greek pasta salad featuring briny Kalamata olives, crumbly feta, fresh veggies, and a bright lemon-oregano dressing. Perfect for summer sides and crowd-pleasing gatherings.

Ingredients

Scale
  • 12 ounces short pasta (rotini, penne, or farfalle)
  • 6 ounces crumbled feta cheese (block-style preferred)
  • 1 cup Kalamata olives, pitted and halved
  • 1 medium cucumber, diced
  • 1 cup cherry tomatoes, halved
  • ½ small red onion, thinly sliced (optional)
  • ¼ cup fresh parsley, finely chopped
  • Juice of 1 large lemon (about 3 tablespoons)
  • ¼ cup extra virgin olive oil
  • 1 tablespoon red wine vinegar
  • 1 teaspoon dried oregano
  • 1 small garlic clove, minced (optional)
  • Salt and black pepper to taste

Instructions

  1. Bring a large pot of salted water to a boil. Add 12 ounces of pasta and cook according to package directions until al dente, about 9-11 minutes. Stir occasionally to prevent sticking.
  2. Drain the pasta in a colander and rinse under cold running water to stop the cooking process and cool it down. Drain thoroughly and set aside.
  3. While the pasta cooks, dice the cucumber, halve the cherry tomatoes, thinly slice the red onion, chop the parsley, and mince the garlic if using.
  4. In a small bowl, whisk together the olive oil, lemon juice, red wine vinegar, dried oregano, minced garlic, salt, and black pepper to taste. Adjust lemon and vinegar if you want it more tangy.
  5. In a large mixing bowl, combine the cooled pasta, cucumber, tomatoes, red onion, parsley, and Kalamata olives.
  6. Pour the dressing over the salad and toss gently but thoroughly to coat everything evenly.
  7. Fold in the crumbled feta cheese gently to preserve its texture.
  8. Refrigerate the salad for at least 30 minutes before serving to let flavors meld. Taste again before plating and adjust seasoning if needed.

Notes

Do not overcook the pasta; it should remain slightly firm to hold up against the dressing. Rinsing pasta under cold water is essential to stop cooking and keep the salad crisp. Use block feta and crumble it yourself to maintain moisture and texture. Adjust salt carefully since feta and olives are naturally salty. Let the salad rest in the fridge for at least 30 minutes to meld flavors. Add a splash more olive oil or lemon juice before serving if the salad seems dry.

Nutrition

Keywords: Greek pasta salad, feta cheese, Kalamata olives, summer salad, Mediterranean salad, easy pasta salad, healthy side dish

Find it online: https://blixfood.com/fresh-greek-pasta-salad-with-feta-and-olives-easy-recipe-for-perfect-summer-sides-2/