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Fresh Greek Pasta Salad with Feta and Kalamata Olives

Fresh Greek Pasta Salad - featured image
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A bright and refreshing Greek pasta salad featuring tangy feta, briny Kalamata olives, and crisp vegetables tossed in a lemon oregano dressing. Perfect for summer meals, potlucks, or picnics.

Ingredients

Scale
  • 12 ounces rotini or penne pasta
  • 1 large cucumber, diced
  • 1 red bell pepper, chopped
  • 1/2 red onion, thinly sliced (optional)
  • 1 cup cherry tomatoes, halved
  • 3/4 cup pitted and roughly chopped Kalamata olives
  • 7 ounces crumbled feta cheese
  • 1/4 cup extra virgin olive oil
  • 2 tablespoons fresh lemon juice
  • 1 teaspoon dried oregano
  • 1 garlic clove, minced
  • Salt and freshly ground black pepper to taste
  • Chopped fresh parsley or basil for garnish (optional)

Instructions

  1. Bring a large pot of salted water to a boil. Add 12 ounces rotini or penne pasta and cook according to package instructions, usually 9-11 minutes, until al dente. Stir occasionally to prevent sticking.
  2. Drain the pasta in a colander and rinse briefly under cold water to stop the cooking process and cool it down. Shake off excess water well, then transfer to a large mixing bowl.
  3. While pasta cooks, dice 1 large cucumber, chop 1 red bell pepper, halve 1 cup cherry tomatoes, and thinly slice 1/2 red onion if using. Add these fresh veggies to the bowl with pasta.
  4. Roughly chop 3/4 cup Kalamata olives and add them to the bowl. Crumble 7 ounces of feta cheese over the salad.
  5. In a small bowl or jar, whisk together 1/4 cup extra virgin olive oil, 2 tablespoons fresh lemon juice, 1 teaspoon dried oregano, minced 1 garlic clove, salt, and pepper to taste. Stir or shake until emulsified.
  6. Pour the dressing over the pasta and veggies. Gently toss everything together until well coated. Taste and adjust seasoning if needed.
  7. Let the salad rest in the fridge for at least 30 minutes to allow flavors to meld. Garnish with fresh parsley or basil just before serving.

Notes

Salt pasta water generously for best flavor. Rinse pasta with cold water after cooking to prevent clumping. Toss salad gently to keep feta chunks intact. Prepare dressing and chop veggies while pasta cooks to save time. Salad tastes better after chilling for a few hours. Avoid overdressing; add more dressing gradually if needed.

Nutrition

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

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