Greek Pasta Salad Mediterranean (Printable Version)

Vibrant Mediterranean salad with pasta, fresh vegetables, and feta in tangy dressing

# What You’ll Need:

→ Pasta

01 - 8 oz short pasta (penne, fusilli, or farfalle)

→ Vegetables

02 - 1 medium cucumber, diced
03 - 1 cup cherry tomatoes, halved
04 - 1 small red onion, thinly sliced
05 - 1 green bell pepper, diced
06 - 1/2 cup Kalamata olives, pitted and halved

→ Cheese

07 - 5 oz feta cheese, cubed or crumbled

→ Dressing

08 - 4 tbsp extra-virgin olive oil
09 - 2 tbsp red wine vinegar
10 - 1 garlic clove, finely minced
11 - 1 tsp dried oregano
12 - Salt and freshly ground black pepper, to taste

→ Herbs & Garnish

13 - 2 tbsp fresh parsley or dill, chopped (optional)

# Directions:

01 - Cook pasta in salted boiling water according to package instructions until al dente. Drain and rinse under cold water to cool; set aside.
02 - In a large salad bowl, combine cucumber, cherry tomatoes, red onion, green bell pepper, and olives.
03 - Add cooled pasta to the bowl with the vegetables.
04 - In a small bowl or jar, whisk together olive oil, red wine vinegar, garlic, oregano, salt, and pepper.
05 - Pour dressing over pasta and vegetable mixture. Toss thoroughly to combine.
06 - Gently fold in feta cheese and fresh herbs, if using.
07 - Refrigerate for at least 15 minutes before serving. Serve cold or at room temperature.

# Top Tips:

01 -
  • The pasta actually tastes better after sitting in that tangy garlic dressing for a while
  • You can prep everything ahead and it still tastes incredibly fresh hours later
02 -
  • Rinsing the pasta with cold water is crucial because it stops the cooking process and washes away starch that would make the salad gummy
  • The salad needs at least 15 minutes in the fridge for the flavors to really marry and develop
03 -
  • Cube your feta from a block instead of buying pre crumbled cheese for better texture and flavor
  • The salad keeps beautifully for up to three days and actually tastes better on day two

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