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Fresh Greek Pasta Salad Recipe with Kalamata Olives and Feta

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A light, refreshing Greek pasta salad featuring Kalamata olives, feta cheese, and a bright lemon-oregano dressing, perfect for summer gatherings and quick meals.

Ingredients

Scale
  • 8 ounces rotini or penne pasta, uncooked
  • 1 cup Kalamata olives, pitted and halved
  • 1 cup cherry tomatoes, halved
  • 1 medium cucumber, diced
  • 1 red bell pepper, diced
  • 1/2 small red onion, thinly sliced
  • 1 cup feta cheese, crumbled
  • 1/4 cup fresh parsley, chopped (optional)
  • 1/4 cup extra virgin olive oil
  • 2 tablespoons fresh lemon juice
  • 1 teaspoon dried oregano
  • 1 garlic clove, minced or pressed
  • 1/2 teaspoon Dijon mustard
  • Salt and freshly ground black pepper, to taste

Instructions

  1. Bring a large pot of salted water to a boil. Add 8 ounces of rotini or penne pasta and cook according to package instructions, usually 10-12 minutes, until al dente. Stir occasionally to prevent sticking. Drain the pasta and rinse under cold water to stop the cooking process and cool it for salad. Let it drain well.
  2. While the pasta cooks, halve 1 cup of Kalamata olives, dice 1 medium cucumber and 1 red bell pepper, halve 1 cup of cherry tomatoes, and thinly slice 1/2 small red onion. Chop 1/4 cup fresh parsley if using. Place these in a large mixing bowl.
  3. In a small bowl or mason jar, combine 1/4 cup extra virgin olive oil, 2 tablespoons fresh lemon juice, 1 teaspoon dried oregano, 1 minced garlic clove, 1/2 teaspoon Dijon mustard, and salt and pepper to taste. Whisk or shake vigorously until emulsified and slightly thickened.
  4. Add the cooled pasta to the bowl with veggies and olives. Pour the dressing over the salad. Toss gently but thoroughly to coat everything evenly, being careful not to break up the feta too much.
  5. Crumble 1 cup of feta cheese over the salad and fold in gently. Sprinkle chopped parsley on top for color and fresh flavor.
  6. Cover and refrigerate the salad for at least 30 minutes to let flavors meld. Taste before serving and adjust seasoning if needed. Serve chilled or at room temperature.

Notes

Use rotini or penne pasta for best dressing retention. Rinse pasta under cold water to stop cooking and remove starch for better dressing cling. Crumble feta gently at the end to avoid breaking it up too much. Salad tastes better after resting a few hours or overnight. For gluten-free, substitute pasta with gluten-free options. For vegan version, omit feta and use plant-based cheese or tofu.

Nutrition

Keywords: Greek pasta salad, Kalamata olives, feta cheese, summer salad, Mediterranean salad, easy pasta salad, healthy salad

Find it online: https://sweetstirring.com/fresh-greek-pasta-salad-recipe-with-kalamata-olives-and-feta-perfect-for-summer/