Greek Pasta with Olives Feta (Printer-friendly)

Mediterranean pasta tossed with olives, feta, and crisp vegetables, dressed in a zesty herb vinaigrette.

# What You Need:

→ Pasta

01 - 8 oz short pasta (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 & 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 It:

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 extra virgin olive oil, red wine vinegar, dried oregano, minced garlic, salt, and pepper until well combined.
03 - In a large mixing bowl, combine cooled pasta, cucumber, bell pepper, cherry tomatoes, red onion, olives, and crumbled feta cheese.
04 - Pour the dressing over the salad and toss gently until all ingredients are evenly coated.
05 - Sprinkle with chopped fresh parsley. Refrigerate for at least 20 minutes before serving to allow flavors to meld properly.
06 - Serve cold or at room temperature as desired.

# Cooking Tips:

01 -
  • It actually tastes better the next day once the flavors have time to become friends.
  • You can prep everything ahead and just toss it together right before people arrive.
  • No cooking skills required—just a knife and the confidence to dress a salad boldly.
02 -
  • Don't skip rinsing the pasta under cold water or you'll end up with a starchy, gluey mess instead of individual strands that can actually absorb the dressing.
  • Add the cucumber and any delicate vegetables just before eating if you made this more than a few hours ahead, otherwise they'll turn mushy and sad.
03 -
  • Don't dress the salad more than an hour before serving if you want your vegetables to stay crisp—add the dressing right before you leave for the picnic or just before people sit down to eat.
  • Taste the dressing before it hits the salad, because that's your only chance to fix it being too sharp or not sharp enough.
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