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Fresh Greek Pasta Salad Recipe Easy Homemade with Olives and Feta

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A bright, tangy, and satisfying Greek pasta salad featuring olives, feta, and a zingy lemon-oregano dressing. Perfect for quick meals, picnics, or light dinners.

Ingredients

Scale
  • 12 ounces (340g) short pasta (penne, fusilli, or rotini)
  • 1 cup cherry tomatoes, halved
  • 1 medium cucumber, diced
  • 1/2 small red onion, thinly sliced
  • 1/2 cup Kalamata olives, pitted and halved
  • 1/2 cup crumbled feta cheese
  • 1/4 cup extra virgin olive oil
  • 2 tablespoons fresh lemon juice
  • 1 tablespoon red wine vinegar
  • 1 teaspoon dried oregano
  • 1 garlic clove, minced
  • Salt and freshly ground black pepper, to taste
  • Optional: fresh parsley or dill, chopped
  • Optional: 1/4 cup roasted red peppers, sliced

Instructions

  1. Bring a large pot of salted water to a boil. Add 12 ounces (340g) of your chosen pasta. Cook according to package instructions until al dente (usually 9-11 minutes). Taste a piece to check—there should be a slight bite, not mushy.
  2. Drain pasta in a colander and immediately rinse under cold water to stop cooking and cool it down. Set aside to drain thoroughly.
  3. While pasta cooks, halve 1 cup cherry tomatoes, dice 1 medium cucumber, and thinly slice 1/2 small red onion. Pit and halve 1/2 cup Kalamata olives. If using, chop fresh parsley or dill and slice roasted red peppers.
  4. In a small bowl or jar, combine 1/4 cup extra virgin olive oil, 2 tablespoons fresh lemon juice, 1 tablespoon red wine vinegar, 1 teaspoon dried oregano, and 1 minced garlic clove. Whisk or shake vigorously until emulsified. Taste and season with salt and freshly ground black pepper to your liking.
  5. In a large bowl, combine the cooled pasta with prepared vegetables, olives, and 1/2 cup crumbled feta. Pour the dressing over and toss gently but thoroughly to coat everything evenly.
  6. Taste for seasoning—sometimes it needs a pinch more salt or an extra squeeze of lemon juice. Cover and refrigerate for at least 30 minutes before serving to let flavors meld.
  7. Before serving, give the salad a gentle stir, add fresh herbs if using, and serve chilled or at room temperature.

Notes

Do not overcook the pasta; al dente is best. Rinse pasta with cold water to stop cooking and prevent sticking. Use good quality olives and feta for best flavor. Make dressing fresh and toss salad just before serving. Chill salad for at least 30 minutes to let flavors meld. Adjust seasoning after chilling. Optional to add grilled chicken or chickpeas for protein boost. Can be made vegan by omitting feta or using plant-based cheese.

Nutrition

Keywords: Greek pasta salad, olives, feta, easy pasta salad, Mediterranean salad, healthy salad, vegetarian salad

Find it online: https://lucastable.com/fresh-greek-pasta-salad-recipe-easy-homemade-with-olives-and-feta/