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–+ servings
Greek Pasta Salad 1

Greek Pasta Salad with Feta and Olives

This refreshing Greek Pasta Salad combines vibrant Mediterranean flavors with tangy feta, briny olives, crisp vegetables, and al dente pasta. Perfect for summer gatherings or as a satisfying lunch on the go!
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Prep Time 15 minutes
Cook Time 10 minutes
Chill Time 30 minutes
Total Time 55 minutes
Course Main Course, Salad, Side Dish
Cuisine Greek, Mediterranean
Servings 6 servings
Calories 320 kcal

Equipment

  • Large Pot
  • Mixing Bowl
  • Colander

Ingredients
  

For the Salad

  • 12 oz rotini pasta can substitute penne or farfalle
  • 1 cup cherry tomatoes halved
  • 1 English cucumber diced
  • 1 red bell pepper chopped
  • 1/2 red onion thinly sliced
  • 3/4 cup kalamata olives pitted and halved
  • 6 oz feta cheese crumbled
  • 1/4 cup fresh parsley chopped
  • 1/4 cup fresh dill chopped

For the Dressing

  • 1/3 cup extra virgin olive oil high-quality recommended
  • 1/4 cup red wine vinegar
  • 2 cloves garlic minced
  • 1 tsp dried oregano
  • 1 tsp Dijon mustard
  • 1/2 tsp honey or maple syrup optional
  • salt and black pepper to taste

Instructions
 

  • Cook pasta according to package instructions until al dente. Drain and rinse under cold water to stop cooking and prevent sticking.
  • While pasta cooks, prepare all vegetables. Cut tomatoes, cucumber, bell pepper, and red onion into uniform, bite-sized pieces. For milder onion flavor, soak sliced red onions in ice water for 5 minutes before adding to salad.
  • In a small bowl, whisk together olive oil, red wine vinegar, minced garlic, oregano, Dijon mustard, honey (if using), salt, and pepper until well combined and emulsified.
  • In a large bowl, combine the cooled pasta, prepared vegetables, olives, fresh herbs, and crumbled feta. Pour the dressing over the ingredients and toss gently to coat everything evenly.
  • Cover and refrigerate for at least 30 minutes before serving to allow flavors to meld. Toss again gently before serving and adjust seasoning if needed.

Notes

For best results, make this salad a few hours ahead to allow flavors to develop fully. Reserve some dressing to refresh the salad just before serving.
To make this vegan, simply omit the feta cheese or use a plant-based alternative.
This salad stays fresh in an airtight container in the refrigerator for up to 3 days.

Nutrition

Calories: 320kcalCarbohydrates: 35gProtein: 8gFat: 16gSodium: 410mgFiber: 3gVitamin C: 45mgCalcium: 15mg
Keyword Greek Pasta Salad, Mediterranean Salad, Feta Pasta Salad, Pasta Salad with Olives
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