Greek Pasta Salad Mediterranean (Print Version)

Fresh pasta combined with vegetables, olives, and feta tossed in a tangy Mediterranean dressing for a flavorful dish.

# What You’ll Need:

→ Pasta

01 - 250 g short pasta (fusilli, penne, or farfalle)

→ Vegetables

02 - 200 g cherry tomatoes, halved
03 - 1 medium cucumber, diced
04 - 1 small red onion, thinly sliced
05 - 1 small red bell pepper, diced

→ Olives & Cheese

06 - 100 g Kalamata olives, pitted and halved
07 - 120 g feta cheese, cubed or crumbled

→ Dressing

08 - 60 ml extra-virgin olive oil
09 - 2 tablespoons red wine vinegar
10 - 1 teaspoon dried oregano
11 - 1 small garlic clove, minced
12 - 1/2 teaspoon Dijon mustard
13 - Salt and freshly ground black pepper, to taste

→ Garnish

14 - 2 tablespoons fresh parsley or dill, chopped (optional)

# How to Make It:

01 - Boil pasta in a large pot of well-salted water following package instructions until al dente. Drain thoroughly and rinse under cold water to stop the cooking process and cool completely.
02 - In a large mixing bowl, combine cherry tomatoes, cucumber, red onion, red bell pepper, and Kalamata olives.
03 - In a small bowl or jar, whisk together extra-virgin olive oil, red wine vinegar, dried oregano, minced garlic, Dijon mustard, salt, and pepper until emulsified.
04 - Add cooled pasta to the bowl of prepared vegetables and olives. Pour dressing over the salad, then toss gently to mix.
05 - Add feta cheese and gently combine, taking care not to crumble the cheese excessively.
06 - Taste and adjust seasoning if needed. Garnish with chopped parsley or dill just before serving, if desired.
07 - Serve immediately or refrigerate for 30 minutes to allow flavors to meld before serving.

# Additional Tips::

01 -
  • Ready in just 30 minutes so great for busy days
  • Made with everyday pantry and produce staples
  • Naturally vegetarian and full of bright flavors
  • Perfect for make ahead and meal prep too
02 -
  • A source of fiber and protein from pasta veggies and feta
  • Great for meal prep and stays fresh up to three days in the fridge
  • Naturally vegetarian and easy to make gluten free with alternative pasta
03 -
  • Cut the vegetables and feta into small even pieces for the best bite in every forkful
  • Rinse pasta with cold water to stop cooking and prevent clumping
  • Let the salad chill before serving to bring out all the flavors