Oh, I just can’t wait to tell you about my absolute go-to summer dish – this Greek pasta salad with olives and feta! It’s been my picnic lifesaver for years, and here’s why. One scorching July afternoon at a family gathering, I threw together whatever Mediterranean ingredients I had on hand – some leftover penne, crumbly feta, those gorgeous purple kalamata olives – and bam! That first bite of cool pasta with the tangy olives and creamy cheese? Perfection. Now it’s my signature potluck dish that everyone begs me to bring. What I love most is how the bright flavors transport you straight to a breezy Greek isle – even if you’re just eating it off paper plates in your backyard like me last Sunday!
Why You’ll Love This Greek Pasta Salad with Olives and Feta
Let me count the ways this salad has stolen my heart (and probably will steal yours too)! First off, it’s refreshingly cool – that crisp cucumber and juicy tomato combo is like a splash of Mediterranean sea breeze on a hot day. And talk about easy – I’ve whipped this up in 20 minutes flat when surprise guests showed up. The best part? You can make it your own – toss in extra olives if you’re obsessed like me, or swap veggies based on what’s in your fridge. Every forkful bursts with those classic Greek flavors – briny olives, creamy feta, and that herby dressing that makes you close your eyes and sigh “Opa!”
Ingredients for Greek Pasta Salad with Olives and Feta
Okay, let’s talk ingredients – and I promise, every single one of these matters! I learned the hard way that skimping on quality here makes a world of difference in this Greek pasta salad. Trust me, splurge on the good feta and olives – it’s worth it!
For the Salad
- 8 oz penne pasta – I like the ridges on penne because they grab all that delicious dressing
- 1 cup cherry tomatoes, halved – go for the sweetest ones you can find
- 1 cup cucumber, diced – I leave the peel on for that nice crunch
- 1/2 cup red onion, thinly sliced – soak them in ice water for 10 minutes if you want to tame the bite
- 1/2 cup kalamata olives, pitted and halved – these briny beauties are non-negotiable!
- 1/2 cup feta cheese, crumbled – get the block and crumble it yourself, it’s creamier
For the Dressing
- 1/4 cup olive oil – use the good stuff here, it’s the backbone of the flavor
- 2 tbsp red wine vinegar – that tangy punch is everything
- 1 tsp dried oregano – rub it between your fingers first to wake up the oils
- 1/2 tsp salt – go easy, the feta and olives are already salty
- 1/4 tsp black pepper – freshly cracked, please!
See? Nothing too crazy, but each ingredient plays its part perfectly. Now let me tell you about the magic that happens when they all come together…
How to Make Greek Pasta Salad with Olives and Feta
Alright, let me walk you through my foolproof method for this Greek pasta salad – it’s easier than you think! First things first: cook that pasta. I use a big pot of boiling salted water (tastes like the sea!) for my penne. Here’s my secret: cook it 1 minute less than the package says – it keeps that perfect al dente bite after chilling. Drain it and give it a quick cold shower in the colander to stop the cooking. Shake off excess water like you’re shaking maracas at a Greek festival!
While the pasta cooks, chop those gorgeous veggies. I like my cucumber in little cubes, tomatoes halved (squeeze out the seeds if you’re fancy), and red onion sliced paper-thin. Oh! And don’t forget to pit those kalamata olives – unless you like surprise crunches! Toss everything in your biggest mixing bowl – the one that barely fits in your fridge.
Now for the magic potion: the dressing! Whisk together olive oil and red wine vinegar until it looks like a sunset. Then add oregano (rub it between your fingers first – releases the oils!), salt, and pepper. Taste it! Want more tang? Add another splash of vinegar. Too sharp? Drizzle in more oil. This is your moment to channel your inner Greek grandmother!
Pour that glorious dressing over your pasta and veggies, then gently toss like you’re mixing precious jewels. Crumble in that feta last so it stays nice and chunky. Pop it in the fridge for at least 30 minutes – though I swear it gets better after a couple hours when all those flavors become best friends.
Pro tip: if you’re using a different pasta shape like farfalle or rotini, go for it! Just keep an eye on the cooking time. And if you’re feeling adventurous, try my Mediterranean tuna pasta salad variation for extra protein. But honestly? This classic version is perfection as is – cool, creamy, and bursting with those bright Greek flavors we all love!
Tips for the Best Greek Pasta Salad with Olives and Feta
Listen, I’ve made this Greek pasta salad more times than I can count, and here are my can’t-live-without tricks! First, rinse that pasta under cold water right after draining – stops it from turning mushy and cools it fast for tossing. Then, taste the dressing as you go – want more zing? Add vinegar! Too oily? Squeeze in lemon juice. And oh! Mix in fresh herbs right before serving – I’m obsessed with handfuls of mint or parsley for that bright, garden-fresh pop. Trust me, these little moves take it from good to “Wait, how’d you make this so amazing?!”
Variations and Substitutions
Oh, the beauty of this Greek pasta salad is how wonderfully flexible it is! First time I made it for my gluten-free friend, I simply swapped in my favorite brown rice penne – worked like a charm! If you’re feeling colorful, toss in some diced bell peppers (the yellow ones look so pretty against the feta). Not a feta fan? Goat cheese makes a lovely creamy alternative, though I’ll always be partial to that classic salty tang. Vegetarian? Perfect as is! Want more protein? Grilled chicken or chickpeas slide right in. See? There’s a version for everyone at your table!
Serving Suggestions
Oh, let me tell you how I love serving this Greek pasta salad! It’s fabulous all on its own for a light lunch – just grab a fork and dig in. But when I’m feeling fancy, I pair it with juicy chicken souvlaki skewers for the ultimate Greek feast. Warm pita bread on the side is a must – perfect for scooping up those last bits of feta and olives. And for picnics? I pack it right next to dolmades and hummus for the most satisfying Mediterranean spread. Honestly, it’s so versatile, I’ve even eaten it for breakfast (don’t judge me!).
Storage and Make-Ahead Tips
Let me share my tried-and-true tricks for keeping this Greek pasta salad tasting fresh! In the fridge, it stays perfect for about 3 days in an airtight container (I use my favorite glass one with the blue lid). The dressing might separate a bit – just give it a quick stir before serving. And heads up – freezing is a big no-no unless you enjoy mushy pasta and sad, watery veggies. Honestly? It’s even better the next day after all those flavors mingle together!
Pro tip: If you’re prepping ahead, keep the dressing separate until just before serving to prevent sogginess. And if you’ve got leftovers (unlikely in my house!), try adding a fresh squeeze of lemon to perk everything up again. Trust me, these little storage moves keep every bite tasting like you just made it!
Nutritional Information
Okay, let’s talk numbers – but remember, these are just estimates! Your Greek pasta salad’s nutritional values might dance around a bit depending on your exact ingredients (like how generous you are with that feta – no judgment here!).
For one serving (about 1 1/2 cups), you’re looking at:
- 280 calories – perfect light lunch energy
- 32g carbs – mostly from that delicious penne
- 14g fat – hello, glorious olive oil and feta!
- 7g protein – the cheese and veggies pitch in
- 3g fiber – thanks to those fresh veggies
And psst – that vitamin C from the tomatoes? Just what you need to pretend you’re eating healthy while indulging in this Mediterranean masterpiece!
FAQs
Can I use another cheese besides feta?
Oh, I get this one all the time! While feta is traditional (and my personal favorite for that authentic Greek taste), you can absolutely switch it up. Goat cheese makes a lovely creamy alternative, and I’ve even used cubed mozzarella when I was in a pinch. Just remember – the saltiness of feta really balances the other flavors, so if you substitute, you might need to adjust your seasoning. That said, I always recommend trying it with real Greek feta first – there’s just something magical about how it crumbles into every bite!
How long does this pasta salad last in the fridge?
Here’s the scoop from my many fridge experiments! This Greek pasta salad stays fresh and delicious for about 3 days when stored properly in an airtight container. The veggies stay crisp, and the flavors actually get better as they mingle. Just give it a good stir before serving if the dressing separates a bit. Pro tip: If you’re making it ahead, hold off on adding fresh herbs until right before serving – they tend to wilt if they sit too long. And whatever you do, don’t freeze it unless you enjoy mushy pasta (learned that one the hard way!).
Can I add protein to make it a complete meal?
Absolutely! I do this all the time when I want to turn this salad into dinner. Grilled chicken is my go-to – just chop it up and toss it right in. For a Greek twist, marinate the chicken in lemon and oregano first. Chickpeas are another fantastic vegetarian option that adds protein and Mediterranean flair. And once, when I was feeling fancy, I threw in some leftover grilled shrimp – oh my goodness, game changer! The beauty of this recipe is how easily it adapts to whatever you’ve got on hand or whatever mood strikes you.
Greek Pasta Salad with Olives and Feta
Ingredients
Equipment
Method
- Cook the pasta according to package instructions. Drain and rinse under cold water.
- In a large bowl, combine the cooked pasta, cherry tomatoes, cucumber, red onion, olives, and feta cheese.
- In a small bowl, whisk together the olive oil, red wine vinegar, oregano, salt, and pepper.
- Pour the dressing over the salad and toss to combine.
- Refrigerate for at least 30 minutes before serving.