Greek Pasta Salad with Feta and Kalamata Olives
Fresh, vibrant, and bursting with Mediterranean flavor, this Greek Pasta Salad with Feta and Kalamata Olives is the perfect dish for any occasion! Tender pasta is tossed with crisp vegetables, tangy feta cheese, and rich, briny Kalamata olives, all coated in a zesty herb vinaigrette.
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
Instructions
- Cook pasta according to package instructions until al dente. Drain and rinse under cold water.
- In a small bowl, whisk together olive oil, red wine vinegar, lemon juice, oregano, garlic, salt, and pepper to make the dressing.
- In a large mixing bowl, combine cooked pasta, cherry tomatoes, cucumber, red bell pepper, red onion, Kalamata olives, and parsley.
- Pour dressing over the salad and toss gently to combine.
- Fold in crumbled feta cheese just before serving.
- Chill in the refrigerator for 15–30 minutes for best flavor.