Easy Greek Pasta Salad Recipe with Feta and Olives

Looking for a quick, refreshing, and crowd-pleasing dish? This Easy Greek Pasta Salad with Feta and Olives is a go-to summer recipe packed with bold Mediterranean flavors. It’s perfect for picnics, potlucks, meal prep, or light lunches at home. The combination of tangy feta, briny olives, and crisp vegetables tossed with pasta in a zesty Greek dressing makes it irresistible.

This salad is inspired by the Mediterranean diet, known for its focus on whole foods and heart-healthy fats. One of the core ingredients, olive oil, is rich in antioxidants and healthy monounsaturated fats. According to the Harvard T.H. Chan School of Public Health, olive oil has anti-inflammatory properties and can support cardiovascular health, making this dish not just delicious but nourishing too.

Even better, this recipe aligns with the Mediterranean lifestyle by embracing simplicity and freshness. With just a few ingredients and minimal effort, you’ll have a wholesome meal that can be enjoyed warm or cold, as a side or main dish.

What Makes This Salad So Special?

• Quick to prepare — ready in about 20 minutes
• Perfect for meal prep — flavor deepens as it chills
• Customizable — easy to adapt for various diets
• Vegetarian-friendly and easy to make vegan
• Balanced with healthy fats, fiber, and fresh produce

Ingredients You’ll Need

• Rotini pasta (or penne, bowtie — choose whole wheat or gluten-free if needed)
• Feta cheese (crumbled; block feta provides the best flavor)
• Kalamata or black olives (pitted and sliced)
• Cucumber (diced; English cucumbers work best)
• Cherry or grape tomatoes (halved)
• Red onion (thinly sliced, optionally soaked in water)
• Bell pepper (red or orange, diced for sweetness and color)

For the Dressing (Homemade Option)

• ⅓ cup extra virgin olive oil
• ¼ cup red wine vinegar
• 1 tsp dried oregano
• ½ tsp garlic powder
• Salt and black pepper to taste

Or substitute with a good-quality bottled Greek vinaigrette to save time.

Step-by-Step Instructions

1. Cook pasta al dente according to the package. For best texture, check out this guide to perfect pasta.
2. Drain and rinse the pasta under cold water to stop the cooking process.
3. Chop vegetables while the pasta cools — keep pieces bite-sized for easy mixing.
4. Combine all ingredients in a large bowl: pasta, veggies, olives, and feta.
5. Add dressing and toss well to coat everything evenly.
6. Chill the salad for at least 2 hours for maximum flavor.

Expert Tips

• Soak red onion in ice water for 5–10 minutes to reduce sharpness.
• Chill pasta completely before adding dressing to prevent sogginess.
• Add dressing gradually — you can always add more, but you can’t take it out.
• Make it a meal by adding grilled chicken, chickpeas, or quinoa.

Easy Customizations

• Make it vegan: Use dairy-free feta or omit cheese altogether
• Boost protein: Add grilled chicken, tofu, or a can of chickpeas
• Add variety: Include artichoke hearts, capers, baby spinach, or sun-dried tomatoes
• Change up pasta: Try whole wheat, orzo, or gluten-free alternatives

How to Store It

• Keep in an airtight container in the fridge
• Best consumed within 4–5 days
• Not freezer-friendly — pasta and veggies won’t hold up to freezing

Serving Ideas

This salad shines on its own, but it also pairs beautifully with:

• Grilled meats like chicken, lamb, or fish
• Falafel or pita with hummus
• Tzatziki or Greek yogurt dip
• A glass of white wine or sparkling water with lemon

FAQs

Can you make Greek pasta salad ahead of time?
Yes, it’s even better after a few hours of chilling.

What’s the best pasta to use?
Short shapes like rotini or penne that hold onto dressing work best.

How long does it last?
Store in the refrigerator for up to 5 days.

Can I use bottled dressing?
Absolutely. Choose one with a base of olive oil and herbs.

Can this be made vegan?
Yes, skip the feta or use a plant-based cheese alternative.

Nutrition Facts (Per Serving)

• Calories: ~328
• Carbohydrates: 32g
• Protein: 6g
• Fat: 19g (mostly healthy fats)
• Fiber: 2g
• Sodium: Moderate, depending on feta and olives
• Rich in: Vitamin C, Vitamin A, calcium, and antioxidants

Final Thoughts

This easy Greek pasta salad with feta and olives is more than a side dish—it’s a complete, vibrant meal that’s easy to make and endlessly adaptable. It delivers the flavor of the Mediterranean in every bite while staying light, healthy, and refreshing. Make it once, and it’ll quickly become your warm-weather favorite.

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