Greek Pasta Salad with Feta, Olives, and Cucumber
This vibrant Greek pasta salad combines tender pasta with crisp cucumber, juicy tomatoes, briny Kalamata olives, tangy feta, and a zesty Greek vinaigrette. It’s a light yet satisfying dish ideal for lunch, picnics, or a side for grilled meats. Best served chilled or at room temperature for maximum flavor.
Time
Prep time: 15 minutes
Cook time: 10 minutes
Total time: 25 minutes
Servings: 4
Ingredients
For the Salad:
8 oz (225 g) short pasta (penne, rotini, or fusilli)
1 cup cherry tomatoes, halved
1 medium cucumber, diced
½ small red onion, thinly sliced
½ cup Kalamata olives, pitted and halved
½ cup feta cheese, crumbled
¼ cup fresh parsley, chopped
For the Dressing:
¼ cup extra virgin olive oil
2 tbsp red wine vinegar
1 clove garlic, minced
1 tsp dried oregano
½ tsp Dijon mustard
Salt and freshly ground black pepper, to taste
Instructions
Cook the Pasta:
Bring a large pot of salted water to a boil. Add pasta and cook according to package directions until al dente. Drain, rinse under cold water, and set aside.
Prepare the Vegetables:
While pasta cooks, chop tomatoes, cucumber, red onion, and parsley.
Make the Dressing:
In a small bowl or jar, whisk together olive oil, red wine vinegar, garlic, oregano, mustard (if using), salt, and pepper.
Assemble the Salad:
In a large mixing bowl, combine cooked pasta, tomatoes, cucumber, onion, olives, and parsley. Drizzle over the dressing and toss well.
Add the Feta:
Gently fold in crumbled feta cheese.
Chill & Serve:
Let salad rest in the fridge for 20–30 minutes to allow flavors to meld. Serve chilled or at room temperature.
Notes & Tips
Pasta choice: Rotini or fusilli works best since they hold the dressing well.
Make-ahead friendly: You can prepare this salad up to 24 hours in advance—just add feta right before serving.
Extra crunch: Add diced bell pepper or sliced radishes.
Vegan option: Replace feta with vegan feta or marinated tofu cubes.
Frequently Asked Questions
Q: Can I use fresh oregano instead of dried?
A: Yes! Use 1 tablespoon chopped fresh oregano for a brighter, less intense flavor.
Q: How long will it keep in the fridge?
A: It stays fresh for up to 3 days in an airtight container.
Q: Can I make this gluten-free?
A: Absolutely—just use gluten-free pasta.
Nutritional Information
Calories: 340 kcal
Protein: 9 g
Fat: 18 g
Saturated Fat: 5 g
Carbohydrates: 38 g
Fiber: 4 g
Sugar: 4 g
Sodium: 540 mg