Greek Pasta with Olives Feta (Print Version)

Mediterranean pasta tossed with feta, olives, and crisp veggies for a bright, flavorful dish.

# 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 - 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 Steps:

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 to make the dressing.
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 Suggestions:

01 -
  • It comes together in under thirty minutes, leaving you with actual time to enjoy your meal instead of being chained to the stove.
  • The flavors get better as it sits, so you can make it hours ahead without worrying—it just keeps improving.
  • It's genuinely versatile; vegetarian as-is but transforms beautifully with grilled chicken or chickpeas if you want something heartier.
02 -
  • If you make this more than a few hours ahead, the pasta will absorb all the dressing and the salad will taste dry—add an extra splash of olive oil right before serving if this happens.
  • Don't add the tomatoes until you're ready to eat or thirty minutes before maximum, because their moisture will make everything soggy and turn the pasta into a mushy disaster.
03 -
  • Buy feta that's packed in brine rather than pre-crumbled; it stays fresher, tastes sharper, and crumbles beautifully when you actually need it.
  • Taste the dressing before it hits the salad, and don't be shy with the olive oil—this salad needs the richness to feel complete and satisfying.
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