Greek Pasta Salad with Feta, Olives & Cucumber

Description

Greek Pasta Salad with Feta, Olives & Cucumber is a fresh, colorful, and satisfying Mediterranean-inspired salad made with tender pasta, crisp cucumber, juicy tomatoes, briny olives, red onion, creamy feta cheese, and a bright homemade Greek-style dressing. Every bite combines fresh vegetables with tangy feta, savory olives, fragrant herbs, and perfectly cooked pasta.
This easy pasta salad is perfect for summer lunches, family dinners, picnics, potlucks, barbecues, meal prep, or as a simple side dish. The ingredients can be prepared ahead of time, making this recipe especially convenient when you need something flavorful without spending hours in the kitchen. The homemade dressing brings everything together with olive oil, lemon juice, garlic, oregano, and a touch of Dijon mustard.

Ingredients For the Pasta Salad

12 ounces rotini or fusilli pasta
1½ cups cherry tomatoes, halved
1½ cups cucumber, chopped
¾ cup Kalamata olives, pitted and halved
½ cup red onion, thinly sliced
¾ cup crumbled feta cheese
½ cup fresh parsley, chopped
¼ cup fresh basil, chopped
½ cup roasted red peppers, chopped, optional

For the Greek Dressing

⅓ cup extra-virgin olive oil
3 tablespoons fresh lemon juice
1 tablespoon red wine vinegar
1 teaspoon Dijon mustard
1 teaspoon dried oregano
1 small garlic clove, finely minced
½ teaspoon salt
¼ teaspoon black pepper
¼ teaspoon red pepper flakes, optional

Optional Additions

¼ cup pepperoncini, sliced
½ cup chickpeas, drained and rinsed
¼ cup artichoke hearts, chopped
½ cup grilled chicken, sliced

Step-by-Step Instructions

1. Bring a large pot of salted water to a boil. Add the pasta and cook according to the package directions until al dente. Avoid overcooking because the pasta should remain firm enough to hold the dressing and vegetables.
2. Drain the pasta thoroughly and rinse it briefly under cold water. This stops the cooking process and cools the pasta for the salad. Allow it to drain well so excess water does not dilute the dressing.
3. While the pasta cools, prepare the vegetables. Cut the cherry tomatoes in half, chop the cucumber into bite-sized pieces, slice the red onion thinly, and halve the Kalamata olives.
4. In a small bowl or jar, combine the olive oil, lemon juice, red wine vinegar, Dijon mustard, dried oregano, minced garlic, salt, black pepper, and red pepper flakes if using. Whisk or shake until the dressing becomes well combined.
5. Place the cooled pasta in a large serving bowl. Add the tomatoes, cucumber, olives, red onion, parsley, basil, and roasted red peppers if using.
6. Pour about three-quarters of the dressing over the salad. Gently toss everything together using a large spoon or salad tongs. Make sure the dressing coats the pasta and vegetables evenly.
7. Add the crumbled feta cheese and gently fold it through the salad. Avoid overmixing because you want some feta pieces to remain visible rather than completely breaking apart.
8. Taste the salad and add more dressing, lemon juice, salt, or black pepper if needed. The final flavor should be fresh, tangy, savory, and herb-filled.
9. For the best flavor, cover the bowl and refrigerate the salad for at least 30 minutes before serving. This resting time allows the pasta to absorb the dressing and gives the vegetables time to blend with the Mediterranean flavors.
10. Before serving, gently toss the salad again. If the pasta has absorbed too much dressing, add a small drizzle of olive oil or a tablespoon of lemon juice to refresh it. Sprinkle with a little extra feta and fresh herbs before serving.

Tips & Notes

Use al dente pasta for the best texture. Soft or overcooked pasta can become mushy after absorbing the dressing.
English cucumber or Persian cucumbers work especially well because they have a crisp texture and fewer large seeds.
For the best flavor, use good-quality Kalamata olives and creamy feta cheese. Brined feta generally adds a stronger Mediterranean flavor.
Prepare the dressing separately before adding it to the salad. This ensures the oil, lemon juice, herbs, and seasonings are evenly distributed.
If making the salad several hours ahead, reserve a little dressing and add it just before serving. Pasta tends to absorb dressing as it sits.
For extra protein, add chickpeas, grilled chicken, tuna, or white beans.
For a stronger Mediterranean flavor, add chopped pepperoncini, artichoke hearts, or roasted red peppers.

Q&A

Can I make Greek Pasta Salad ahead of time?
Yes. This salad is excellent for meal prep and can be made several hours or even a day ahead. Keep it refrigerated in an airtight container and toss before serving.
Can I use a different pasta shape?
Absolutely. Rotini, fusilli, penne, bow-tie pasta, and shells all work well. Choose a shape with ridges or curves because it holds the dressing nicely.
Can I use another type of cheese?
Yes. Feta gives the most traditional Mediterranean flavor, but goat cheese can also be used for a creamy and tangy variation.
How can I make it more filling?
Add chickpeas, grilled chicken, tuna, or another favorite protein. These additions can turn the salad into a complete lunch or light dinner.
How long does it last?
Store the prepared salad in an airtight container in the refrigerator and enjoy it within about 3–4 days. Stir gently before serving and refresh with a little lemon juice or olive oil if needed.

Servings

This recipe makes approximately 6 servings as a side dish or 4 generous servings as a light main meal.

Nutrition

Approximate nutrition per serving, based on 6 side-dish servings: Calories: 360 | Protein: 10 g | Carbohydrates: 43 g | Fat: 18 g | Fiber: 4 g | Sugar: 5 g | Sodium: 650 mg. Nutrition values are estimates and can vary depending on the pasta, feta, olives, dressing, and exact ingredient brands used.