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Fresh Greek Pasta Salad with Feta and Olives

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A quick and easy Greek pasta salad featuring tangy feta, briny olives, and crisp veggies tossed with al dente pasta, perfect for summer BBQs and light meals.

Ingredients

Scale
  • 8 ounces short pasta (penne, rotini, or farfalle)
  • 1 medium cucumber, diced
  • 1 cup cherry tomatoes, halved
  • 1/2 red onion, finely chopped
  • 1/2 cup Kalamata olives, pitted and halved
  • 1 cup feta cheese, crumbled
  • 1/4 cup extra virgin olive oil
  • 2 tablespoons fresh lemon juice
  • 1 teaspoon dried oregano (or 1 tablespoon fresh oregano, finely chopped)
  • 1 garlic clove, minced
  • Salt and freshly ground black pepper, to taste

Instructions

  1. Bring a large pot of salted water to a boil. Add 8 ounces of pasta and cook according to package instructions until al dente, about 9 to 11 minutes. Taste a piece a minute or two before the suggested time to avoid overcooking.
  2. Drain the pasta in a colander and rinse under cold water to stop the cooking process and cool it down. Set aside to drain fully.
  3. While the pasta cooks, dice the cucumber, halve the cherry tomatoes, finely chop the red onion, and pit and halve the Kalamata olives. Place all these in a large mixing bowl.
  4. In a small bowl or jar, combine the olive oil, lemon juice, oregano, minced garlic, salt, and pepper. Whisk or shake vigorously until emulsified.
  5. Add the cooled pasta to the bowl with the vegetables. Pour the dressing over the mixture and toss gently to coat everything evenly.
  6. Add the crumbled feta cheese last and fold it in carefully to avoid breaking up the cheese too much.
  7. Taste the salad and adjust seasoning with extra salt, pepper, or lemon juice if needed.
  8. For best flavor, chill the salad in the fridge for at least 20 minutes before serving to allow the dressing to meld with the pasta and veggies.

Notes

Do not overcook the pasta; al dente texture is key. Rinse pasta after cooking to stop further cooking and help dressing stick. Use good quality olive oil for best flavor. Let the salad rest chilled for 20-30 minutes to meld flavors. Be gentle when folding in feta to keep chunks intact. Add fresh herbs like parsley or dill for extra flavor. For gluten-free, use gluten-free pasta; for dairy-free or vegan, omit feta or use plant-based cheese.

Nutrition

Keywords: Greek pasta salad, feta cheese, Kalamata olives, summer salad, easy pasta salad, Mediterranean salad, BBQ side dish

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