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Easy Greek Pasta Salad

A vibrant, refreshing salad that combines crunchy vegetables, feta cheese, and Kalamata olives, perfect for any gathering or cozy meal.
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Prep Time 15 minutes
Cook Time 10 minutes
Total Time 55 minutes
Servings: 6 servings
Course: Main Course, Salad, Side Dish
Cuisine: Greek, Mediterranean
Calories: 280
Ingredients Method Notes

Ingredients
  

Pasta and Vegetables
  • 8 ounces pasta (e.g., penne or rotini) Cook until al dente.
  • 1 cup cherry tomatoes, halved
  • 1 cup cucumber, diced
  • 1/2 cup red onion, chopped
  • 1/2 cup Kalamata olives, pitted and sliced
  • 1 cup feta cheese, crumbled Essential for flavor.
Dressing
  • 1/4 cup olive oil
  • 2 tablespoons red wine vinegar
  • 1 teaspoon dried oregano
  • to taste Salt and pepper

Method
 

Cooking the Pasta
  1. Bring a large pot of salted water to a boil. Add pasta and cook according to package instructions until al dente, around 8-10 minutes.
Prepare the Pasta
  1. Drain the pasta and rinse it under cold water to stop the cooking process. Set aside to cool.
Mix Ingredients
  1. In a large mixing bowl, combine the cooled pasta, cherry tomatoes, cucumber, red onion, olives, and feta cheese.
Make the Dressing
  1. In a small bowl, whisk together olive oil, red wine vinegar, dried oregano, and a pinch of salt and pepper.
Combine and Chill
  1. Pour the dressing over the pasta mixture and gently toss until well combined. Let sit in the fridge for at least 30 minutes before serving.

Notes

Best enjoyed fresh but can be stored in the refrigerator for up to 3 days. Avoid freezing to maintain texture.