Greek Pasta Salad Mediterranean (Print)

Vibrant Mediterranean pasta with crisp vegetables, tangy feta, and zesty dressing

# What You Need:

→ Pasta

01 - 8 oz short pasta (penne, fusilli, or farfalle)

→ Vegetables

02 - 1 medium cucumber, diced
03 - 1 cup cherry tomatoes, halved
04 - 1 small red onion, thinly sliced
05 - 1 green bell pepper, diced
06 - 1/2 cup Kalamata olives, pitted and halved

→ Cheese

07 - 5 oz feta cheese, cubed or crumbled

→ Dressing

08 - 4 tbsp extra-virgin olive oil
09 - 2 tbsp red wine vinegar
10 - 1 garlic clove, finely minced
11 - 1 tsp dried oregano
12 - Salt and freshly ground black pepper, to taste

→ Herbs & Garnish

13 - 2 tbsp fresh parsley or dill, chopped

# How To Make It:

01 - Cook pasta in salted boiling water according to package directions until al dente. Drain and rinse under cold water to stop cooking; set aside.
02 - In a large salad bowl, combine cucumber, cherry tomatoes, red onion, green bell pepper, and Kalamata olives.
03 - Add cooled pasta to the bowl with the prepared vegetables.
04 - Whisk together olive oil, red wine vinegar, minced garlic, oregano, salt, and pepper in a small bowl or jar until emulsified.
05 - Pour dressing over pasta and vegetable mixture. Toss thoroughly to ensure even coating.
06 - Gently fold in feta cheese and fresh herbs (if using), taking care not to break up cheese too much.
07 - Refrigerate for at least 15 minutes to allow flavors to meld. Serve cold or at room temperature.

# Expert Tips:

01 -
  • It gets better with time, making it perfect for meal prep or make ahead gatherings
  • The combination of tangy feta and briny olives creates an irresistible Mediterranean flavor profile
02 -
  • Rinsing the pasta under cold water is not optional, it stops the cooking and prevents the pasta from becoming mushy
  • The salad needs at least 15 minutes of chilling time for the flavors to properly develop
03 -
  • Cut the vegetables slightly larger than you think necessary because they shrink slightly as they marinate
  • Make the dressing in a jar and shake it vigorously for the best emulsification

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