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Fresh Greek Pasta Salad with Feta and Olives

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A bright and tangy Greek pasta salad featuring rotini pasta, cherry tomatoes, cucumber, Kalamata olives, and creamy feta cheese, tossed in a light lemon-oregano dressing. Perfect for summer BBQs and easy weeknight meals.

Ingredients

Scale
  • 8 ounces rotini or penne pasta (whole wheat optional)
  • 1 cup cherry tomatoes, halved
  • 1 medium cucumber, diced
  • 1/2 red onion, thinly sliced
  • 1/2 cup Kalamata olives, pitted and halved
  • 1 cup feta cheese, crumbled
  • 1/4 cup fresh parsley, chopped
  • 1/4 cup extra virgin olive oil
  • 3 tablespoons fresh lemon juice
  • 1 teaspoon dried oregano
  • 1 clove garlic, minced
  • Salt and freshly ground black pepper, to taste
  • Optional: 1 teaspoon honey or agave

Instructions

  1. Bring a large pot of salted water to a boil. Add 8 ounces of pasta and cook according to package instructions until al dente, about 9-11 minutes. Stir occasionally to prevent sticking.
  2. Drain the pasta in a colander and rinse under cold water to stop cooking and cool it down. Set aside to drain completely for about 5 minutes.
  3. While pasta cooks, halve cherry tomatoes, dice cucumber, thinly slice red onion, pit and halve Kalamata olives, and chop fresh parsley.
  4. In a small bowl, whisk together olive oil, lemon juice, dried oregano, minced garlic, salt, and pepper. Adjust acidity or seasoning by adding honey if needed.
  5. In a large mixing bowl, toss the cooled pasta with the chopped vegetables and olives. Pour the dressing over and toss gently to coat evenly.
  6. Add crumbled feta cheese last, folding it in carefully to keep some chunks intact.
  7. Sprinkle chopped fresh parsley on top and toss gently. Cover and refrigerate for at least 30 minutes, preferably an hour, to let flavors meld.
  8. Before serving, if salad looks dry, stir in a little more olive oil or lemon juice. Serve chilled or at room temperature.

Notes

Cook pasta al dente and rinse under cold water to stop cooking and keep salad fresh. Let salad chill for at least 30 minutes to meld flavors. Be gentle when folding in feta to keep texture. Adjust dressing acidity with honey if too tart. Use vegan feta or tofu for dairy-free option. Gluten-free pasta can be used without compromising texture.

Nutrition

Keywords: Greek pasta salad, feta, olives, summer salad, easy pasta salad, Mediterranean salad, BBQ side dish

Find it online: https://emmaoven.com/fresh-greek-pasta-salad-with-feta-and-olives-easy-recipe-for-summer-bbqs/