Greek Pasta Salad Mediterranean Style (Printable)

Vibrant Mediterranean-style pasta with crisp vegetables, tangy feta, and zesty dressing for light meals.

# What You 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

# Directions:

01 - Boil pasta in salted water until al dente, then drain and rinse under cold water to stop cooking.
02 - In a large bowl, combine cucumber, cherry tomatoes, red onion, bell pepper, and olives.
03 - Add cooled pasta to the vegetable mixture and toss gently.
04 - Whisk together olive oil, red wine vinegar, minced garlic, oregano, salt, and pepper.
05 - Pour dressing over pasta and vegetables, tossing thoroughly to coat evenly.
06 - Gently fold in feta cheese and fresh herbs until just combined.
07 - Refrigerate for at least 15 minutes before serving. Serve cold or at room temperature.

# Expert Suggestions:

01 -
  • The tangy feta and crisp vegetables create that perfect Mediterranean balance between refreshing and satisfying
  • It actually tastes better after sitting in the fridge, making it ideal for meal prep or make-ahead entertaining
02 -
  • Rinsing pasta with cold water seems unnecessary but it prevents the starch from becoming gummy and stops residual heat from wilting your vegetables
  • Feta absorbs dressing differently based on its brine level so taste your salad after chilling and adjust with more vinegar or olive oil if needed
03 -
  • Use a good quality feta sold in brine rather than vacuum-sealed packages for the creamiest texture and most authentic flavor
  • Chop all your vegetables slightly larger than you think necessary since they will shrink slightly as they marinate in the dressing

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