Greek Pasta Salad with Feta and Kalamata Olives is a vibrant, flavorful, and refreshing dish that perfectly captures the essence of Mediterranean cuisine. This salad combines al dente pasta with crisp vegetables, tangy feta cheese, briny Kalamata olives, and a zesty lemon-oregano dressing.

The result is a dish that is both hearty and light, making it an ideal choice for lunch, dinner, potlucks, or summer gatherings. Its colorful presentation, packed with fresh ingredients, instantly makes it a crowd-pleaser.

Why i love this recipe

I love this recipe because it balances textures and flavors beautifully. The saltiness of the olives contrasts with the creaminess of the feta, while the fresh vegetables provide crunch and vibrancy.

The homemade dressing ties everything together with a tangy, herbaceous kick. Unlike heavier pasta salads, this Greek-inspired version is refreshing yet filling, making it perfect for those looking for a flavorful, wholesome dish that doesn’t weigh you down.

This is a must try dish

This salad is a must-try because it offers a taste of the Mediterranean in every bite. Its combination of healthy ingredients, bold flavors, and visually appealing presentation makes it perfect for entertaining or meal prep. Plus, it’s quick to prepare and highly versatile.

Preparation and Cooking Time,Servings and Nutritional Info

Preparation Time: 15 minutes
Cooking Time: 15 minutes
Total Time: 30 minutes

Servings: 6–8 servings
Calories per Serving: ~Approximately 320 calories per serving
Course: Salad / Side Dish
Cuisine: Mediterranean / Greek

Ingredients

For the Salad

• 12 oz rotini, penne, or bow-tie pasta
• 1 cup cherry tomatoes, halved
• 1 cucumber, diced
• 1 red bell pepper, diced
• ½ red onion, finely diced
• 1 cup Kalamata olives, pitted and halved
• 1 cup feta cheese, crumbled
• ¼ cup fresh parsley, chopped

For the Dressing

• ¼ cup extra-virgin olive oil
• 2 tablespoons red wine vinegar
• 1 tablespoon lemon juice
• 1 teaspoon dried oregano
• 1 garlic clove, minced
• ½ teaspoon salt
• ¼ teaspoon black pepper

Cooking Directions

1. Cook pasta according to package instructions until al dente. Drain and rinse under cold water.
2. In a small bowl, whisk together olive oil, red wine vinegar, lemon juice, oregano, garlic, salt, and pepper to make the dressing.
3. In a large mixing bowl, combine cooked pasta, cherry tomatoes, cucumber, red bell pepper, red onion, Kalamata olives, and parsley.
4. Pour dressing over the salad and toss gently to combine.
5. Fold in crumbled feta cheese just before serving.
6. Chill in the refrigerator for 15–30 minutes for best flavor.

Step-by-Step Preparation Method

Step 1: Cook the Pasta

• Boil a large pot of salted water.
• Add pasta and cook until al dente.
• Drain and rinse under cold water to cool the pasta and stop cooking.

Step 2: Prepare the Dressing

• In a small bowl, whisk together olive oil, red wine vinegar, lemon juice, oregano, minced garlic, salt, and pepper.
• Adjust seasoning to taste.

Step 3: Prepare the Vegetables

• Dice cucumber, red bell pepper, and red onion.
• Halve cherry tomatoes and Kalamata olives.
• Chop fresh parsley.

Step 4: Assemble the Salad

• In a large mixing bowl, combine cooled pasta and prepared vegetables.
• Pour dressing over the salad and toss gently to coat all ingredients.

Step 5: Add Feta and Chill

• Fold in crumbled feta cheese carefully.
• Refrigerate for 15–30 minutes to allow flavors to meld.

How to Serve

• Serve chilled or at room temperature in a large salad bowl.
• Garnish with extra parsley or a few whole Kalamata olives for visual appeal.
• Pair with grilled meats, seafood, or as a side to Mediterranean-themed meals.

Recipe Tips

• Use high-quality extra-virgin olive oil for the best flavor.
• Chill pasta before adding the dressing to prevent it from absorbing too much and becoming mushy.
• Add fresh herbs like dill or mint for an extra flavor boost.
• Toss gently to prevent breaking the feta into tiny pieces.

Variations

Mediterranean Protein Boost

Add grilled chicken, shrimp, or chickpeas for a heartier salad.

Avocado Addition

Diced avocado adds creaminess and richness to the salad.

Sun-Dried Tomato Twist

Include chopped sun-dried tomatoes for an extra burst of tangy sweetness.

Spinach or Arugula Base

Add a handful of fresh greens to make it a more substantial main dish.

Vegan Option

Omit feta or substitute with vegan feta alternative for a plant-based version.

Freezing and Storage

Storage

• Store in an airtight container in the refrigerator for up to 3 days.
• Best enjoyed within 24 hours to maintain crispness of vegetables.

Freezing

• Not recommended due to the fresh vegetables and feta cheese which may change texture when thawed.

Special Equipment Needed

• Large pot for boiling pasta
• Large mixing bowl
• Small bowl for dressing
• Whisk for dressing
• Cutting board and knife

FAQ

1. Can I use a different type of pasta?
Yes, rotini, penne, farfalle, or even fusilli work well.

2. Can I make this ahead of time?
Yes, assemble and refrigerate for a few hours before serving. Add feta just before serving to maintain texture.

3. Can I use canned or jarred olives?
Yes, just rinse them to remove excess brine if needed.

4. Can I make it vegan?
Yes, omit feta or use a vegan cheese substitute.

5. Can I add other vegetables?
Absolutely, zucchini, artichoke hearts, or bell peppers work well.

Conclusion

Greek Pasta Salad with Feta and Kalamata Olives is a refreshing, colorful, and flavor-packed dish that brings the Mediterranean to your table. With the tangy dressing, briny olives, creamy feta, and crisp vegetables, every bite is a harmonious mix of flavors and textures. This salad is versatile, easy to prepare, and perfect for any occasion from casual lunches to dinner parties. Its combination of simplicity, bold flavors, and visual appeal makes it a must-try recipe for anyone looking to enjoy a healthy, satisfying, and delicious pasta salad.