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Colorful Greek Pasta Salad with vegetables, feta cheese, and olives

Greek Pasta Salad

A refreshing and colorful Greek Pasta Salad, perfect for warm days and gatherings, combining crunchy vegetables, salty olives, and creamy feta for a wholesome meal.
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Prep Time 15 minutes
Cook Time 10 minutes
Total Time 25 minutes
Servings: 4 servings
Course: Salad, Side Dish
Cuisine: Greek, Mediterranean
Calories: 300
Ingredients Method Notes

Ingredients
  

Pasta and Vegetables
  • 8 oz pasta (penne or bow tie) Choose a shape that holds dressing well.
  • 1 cup cherry tomatoes, halved
  • 1 cup cucumber, diced
  • 1/2 medium red onion, diced
  • 1 cup kalamata olives, pitted and sliced
  • 1 cup feta cheese, crumbled
Dressing
  • 1/4 cup olive oil
  • 2 tablespoons red wine vinegar
  • 1 tablespoon lemon juice
  • 1 teaspoon dried oregano
  • Salt and pepper to taste

Method
 

Preparation
  1. Cook the pasta according to the package directions until al dente. Drain and rinse under cold water.
  2. In a large bowl, combine the cooked pasta, cherry tomatoes, cucumber, red onion, olives, and feta cheese.
Dressing
  1. In a small bowl, whisk together olive oil, red wine vinegar, lemon juice, oregano, salt, and pepper.
  2. Pour the dressing over the salad and toss to combine.
Serving
  1. Refrigerate for at least 30 minutes before serving to allow the flavors to meld.
  2. Serve in a large bowl or on individual plates. Optionally, top with extra feta cheese.

Notes

Store leftovers in an airtight container in the refrigerator for up to three days. If the salad absorbs too much dressing, refresh with a little olive oil and lemon juice before serving. Customize by adding grilled chicken or chickpeas for protein.