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Fresh Greek Pasta Salad with Feta and Olives

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A quick and easy Mediterranean-inspired pasta salad featuring tangy feta, briny Kalamata olives, fresh vegetables, and a zesty lemon-oregano dressing. Perfect for light lunches, picnics, or casual gatherings.

Ingredients

Scale
  • 8 ounces (225 grams) short pasta (rotini, penne, or farfalle)
  • 6 ounces (170 grams) good-quality block feta cheese, crumbled by hand
  • 1 cup (150 grams) Kalamata olives, pitted and halved
  • 1 cup diced cucumber (about half a medium cucumber)
  • 1 cup halved cherry tomatoes
  • 2 tablespoons chopped fresh parsley or oregano
  • 3 tablespoons extra virgin olive oil
  • 2 tablespoons freshly squeezed lemon juice
  • 1 teaspoon dried oregano
  • Salt and freshly ground black pepper to taste

Instructions

  1. Bring a large pot of salted water to a boil. Add 8 ounces (225 g) of your chosen pasta and cook according to package instructions until al dente, usually 8–10 minutes. Stir occasionally to prevent sticking.
  2. Drain pasta in a colander but reserve about 1/4 cup (60 ml) of pasta water. Place the hot pasta in a large mixing bowl and immediately add the reserved pasta water, 3 tablespoons olive oil, 2 tablespoons lemon juice, 1 teaspoon dried oregano, and a pinch of salt and black pepper. Toss gently to coat.
  3. While pasta cooks, dice 1 cup cucumber, halve 1 cup cherry tomatoes, and roughly chop 2 tablespoons fresh parsley or oregano. Crumble 6 ounces (170 g) of feta cheese by hand.
  4. Add cucumbers, tomatoes, olives (1 cup, pitted and halved), herbs, and feta to the dressed pasta. Toss gently to mix everything evenly without breaking up the feta too much.
  5. Taste and add more salt, pepper, or lemon juice if needed. Optionally add a little cracked black pepper for an extra kick.
  6. Serve immediately or refrigerate for 30 minutes to let flavors meld. If chilled, bring to room temperature before serving.

Notes

Use block feta cheese and crumble by hand for best texture and flavor. Toss pasta with dressing while still warm to absorb flavors better. Pat cucumbers dry if watery to avoid diluting dressing. Can substitute green olives for milder flavor or vegan feta for dairy-free option. Store leftovers in airtight container up to 3 days; add olive oil or lemon juice before serving again.

Nutrition

Keywords: Greek pasta salad, feta cheese, Kalamata olives, Mediterranean salad, easy pasta salad, summer salad, healthy salad

Find it online: https://siennaspoon.com/fresh-greek-pasta-salad-with-feta-and-olives-easy-5-ingredient-recipe/