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Fresh Greek Pasta Salad with Feta and Olives

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A vibrant and refreshing Greek pasta salad featuring penne or rotini pasta, crumbled feta, Kalamata olives, fresh veggies, and a zesty lemon-oregano dressing. Perfect for summer picnics, barbecues, or light meals.

Ingredients

Scale
  • 12 oz (340 g) penne or rotini pasta
  • 6 oz (170 g) block of firm, small-curd feta cheese, crumbled
  • 1 cup (about 150 g) Kalamata olives, pitted and halved
  • 1 ½ cups (225 g) cherry tomatoes, halved
  • 1 medium cucumber, diced
  • ¼ cup red onion, finely sliced (optional)
  • 2 tbsp fresh oregano or parsley, chopped
  • ¼ cup (60 ml) extra virgin olive oil
  • Juice of 1 large lemon (about 3 tbsp or 45 ml)
  • 1 clove garlic, minced
  • 1 tsp dried oregano
  • Salt and pepper to taste

Instructions

  1. Bring a large pot of salted water to a boil. Add 12 oz (340 g) penne or rotini pasta and cook according to package instructions, about 9–11 minutes, until al dente. Stir occasionally to prevent sticking.
  2. Drain the pasta in a colander and rinse under cold water to stop the cooking process and cool the pasta completely.
  3. In a small bowl or jar, whisk together ¼ cup (60 ml) extra virgin olive oil, juice of 1 lemon (about 3 tbsp/45 ml), 1 minced garlic clove, 1 tsp dried oregano, and a pinch of salt and pepper. Taste and adjust seasoning if needed.
  4. Dice 1 medium cucumber, halve 1 ½ cups (225 g) cherry tomatoes, finely slice ¼ cup red onion (optional), and chop 2 tbsp fresh oregano or parsley.
  5. In a large bowl, add the cooled pasta, chopped veggies, 1 cup (150 g) halved Kalamata olives, and 6 oz (170 g) crumbled feta cheese.
  6. Pour the dressing over the salad and toss gently but thoroughly to coat everything evenly.
  7. Taste the salad and adjust salt, pepper, or lemon juice if needed.
  8. Let the salad chill in the refrigerator for at least 30 minutes before serving to allow the flavors to meld.

Notes

Use fingers to crumble feta for better texture. Rinse pasta under cold water to stop cooking and prevent sticking. Toss salad gently to avoid bruising tomatoes and mushy cucumbers. Salad tastes best after chilling for at least 30 minutes. Adjust salt carefully due to salty feta and olives. Fresh lemon juice is preferred over bottled for brightness.

Nutrition

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

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