Greek Pasta Salad with Feta, Olives and Cucumber

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