Greek Pasta Salad Feta (Printable)

Colorful Greek pasta tossed with juicy vegetables, olives, and feta in a light, zesty Mediterranean dressing.

# Components:

→ Pasta

01 - 9 ounces short pasta such as fusilli, penne, or farfalle

→ Vegetables

02 - 7 ounces cherry tomatoes, halved
03 - 1 medium cucumber, diced
04 - 1 small red onion, thinly sliced
05 - 1 small red bell pepper, diced

→ Olives and Cheese

06 - 3.5 ounces Kalamata olives, pitted and halved
07 - 4.25 ounces feta cheese, cubed or crumbled

→ Dressing

08 - 1/4 cup extra-virgin olive oil
09 - 2 tablespoons red wine vinegar
10 - 1 teaspoon dried oregano
11 - 1 small garlic clove, minced
12 - 1/2 teaspoon Dijon mustard
13 - Salt and freshly ground black pepper, to taste

→ Garnish

14 - 2 tablespoons chopped fresh parsley or dill (optional)

# Directions:

01 - Bring a large pot of salted water to a boil. Add pasta and cook according to package directions until al dente. Drain and rinse under cold running water until completely cooled.
02 - In a large mixing bowl, combine halved cherry tomatoes, diced cucumber, thinly sliced red onion, diced red bell pepper, and halved Kalamata olives.
03 - In a small bowl or jar, whisk together extra-virgin olive oil, red wine vinegar, dried oregano, minced garlic, Dijon mustard, salt, and freshly ground black pepper until the dressing is emulsified.
04 - Add the cooled pasta to the bowl with vegetables. Pour over the dressing and toss gently to coat all ingredients evenly.
05 - Add the feta cheese and mix gently to preserve the integrity of the cubes.
06 - Taste the salad and adjust salt and pepper as desired. Garnish with chopped fresh parsley or dill if using.
07 - Serve immediately, or refrigerate for 30 minutes to allow flavors to meld before serving.

# Expert Advice:

01 -
  • Uses common pantry and fridge staples so you are likely to have most ingredients already
  • Perfect for meal prep as the flavors improve after chilling
  • Colorful and great for potlucks or barbecues
  • Satisfying enough for a meatless lunch or dinner
02 -
  • Packed with fiber antioxidants and protein thanks to the mix of vegetables and feta
  • Keeps beautifully in the fridge so ideal for batch lunches
  • Great as a vegetarian main or served alongside grilled meats or fish
03 -
  • Always rinse the pasta under cold water so it does not become gummy
  • Letting the salad rest for at least thirty minutes in the fridge before serving gives every bite more flavor
  • And never skimp on the feta as the creaminess ties everything together

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