A Bowl That Feels Like Summer Lunch
There’s something deeply comforting about a bowl of pasta tossed with all the sharp, salty bits of a greek salad. This greek pasta salad with feta and kalamata olives is the one I turn to when I want something quick, cool, and satisfying but don’t fancy standing over the stove for long. It’s bright with lemon, peppery with olive oil, and full of the textures I love—soft pasta, juicy tomatoes, and the occasional salty bite of feta.
I first made this recipe on a hot afternoon when I had leftover penne, half a cucumber, and a jar of olives. It was meant to be a “use up what’s left” sort of lunch, but now it’s the dish everyone asks for when they pop round. If you like a lighter version, you might enjoy the classic greek salad with feta and oregano, or for something smoky, the grilled vegetable greek salad with feta. For more ideas that make feta the star, you can browse my full collection of greek salads with feta.
Ingredients (Serves 4)
- 250 g short pasta (penne or fusilli)
- 150 g feta cheese, crumbled
- 12 kalamata olives, pitted and halved
- 10 cherry tomatoes, halved
- ½ cucumber, diced
- ½ small red onion, finely sliced
- 3 tbsp extra virgin olive oil
- 1 tbsp red wine vinegar
- ½ lemon, juiced
- ½ tsp dried oregano
- pinch of sea salt
- black pepper to taste
Ingredient Notes
Any short pasta works well here, but penne or fusilli hold the dressing best. Cook the pasta al dente so it doesn’t go soggy once tossed. If you can find good-quality kalamata olives, use them—they bring that deep, savoury saltiness that defines a proper greek salad.
I like to crumble feta straight from the block rather than using pre-crumbled cheese. It melts slightly when mixed with warm pasta, creating a creamy texture that coats every bite.
Equipment Needed
A large saucepan for cooking the pasta, a colander, a mixing bowl, and a whisk for the dressing are all you need. If you’re prepping ahead, a glass storage bowl works nicely for chilling the salad without losing freshness. A small jar for shaking the dressing saves washing up later—it also helps the oil and vinegar emulsify evenly before pouring.
Instructions
Cook the pasta in salted boiling water until al dente, then drain and rinse under cool water. Leave to cool slightly while you prepare the vegetables. In a large bowl, combine the tomatoes, cucumber, red onion, and olives.
In a separate jar, whisk together olive oil, vinegar, lemon juice, oregano, salt, and pepper. Add the cooled pasta to the vegetables, pour over the dressing, and toss well. Crumble feta over the top, mix gently, and chill for 15 minutes before serving.
Cooking Technique and Recommendations
This salad tastes best when the pasta is slightly warm but not hot—it absorbs the dressing better that way. Don’t skip rinsing the pasta under cool water; it stops the cooking process and prevents clumping. If you prefer a stronger flavour, add the feta while the pasta is still a little warm so it softens into the dressing. For a brighter taste, stir in a few torn mint leaves just before serving.
What to Serve with This Recipe
It makes a lovely side to grilled chicken or salmon, though I often eat it as a main course with a few slices of toasted sourdough. It’s especially good with a drizzle of extra high quality olive oil just before serving. If you want a lighter companion, the quinoa greek salad with lemon dressing pairs beautifully. For something warm, the baked greek salad with warm feta crust brings comfort on cooler days.
Wine and Beer Pairings
A dry rosé or a crisp sauvignon blanc works perfectly here—the acidity cuts through the feta’s richness and complements the lemony dressing. If you prefer something softer, a pinot gris offers gentle fruit without overwhelming the dish. Beer lovers might reach for a pilsner or wheat beer; both have the right balance of refreshment and subtle sweetness for this kind of salad.
Frequently Asked Questions
Can I make this pasta salad ahead of time?
Yes, it’s even better the next day once the flavours mingle. Just store it in the fridge and bring it to room temperature before serving.
Can I use a different type of pasta?
Absolutely—bow-tie or shell pasta both work beautifully. Avoid long noodles; they don’t mix well with the chunky vegetables.
Is this recipe vegetarian?
Yes, provided your feta uses vegetarian rennet.
Can I use green olives instead of kalamata?
Yes, though they’ll give a milder, less earthy taste.
How long does it last in the fridge?
Up to three days in an airtight container. The flavours deepen over time.
Tips for Success When Making Greek Pasta Salad
Dress the pasta while it’s still slightly warm to help it soak up the flavours. Cold pasta resists absorbing the oil and vinegar, leaving it bland. Taste before serving. Sometimes a splash more lemon juice or olive oil brings the whole dish back to life after chilling.
Recipe Variation Suggestions
Add roasted red peppers or grilled courgette for a smoky undertone. A handful of chickpeas can turn it into a protein-rich lunch that keeps well in the fridge. If you love a touch of sweetness, toss in some halved grapes—they pair beautifully with feta and olives.
Storage and Reheating Greek Pasta Salad
This salad is best served chilled or at room temperature. Keep it in an airtight container for up to three days. Give it a quick toss before serving to redistribute the dressing. Avoid reheating—it’s meant to stay cool and refreshing.
Health Benefits and Dietary Alternatives
This salad offers a lovely balance of carbohydrates and healthy fats. Olive oil supports heart health, feta adds calcium, and olives contribute antioxidants and monounsaturated fats. To make it vegan, swap feta for a dairy-free version and add a drizzle of tahini for creaminess. Gluten-free pasta works perfectly here too—just keep it slightly undercooked so it holds its bite.
Greek Pasta Salad with Feta and Kalamata Olives
Ingredients
- 250 g Penne or fusilli
- 150 g feta cheese crumbled
- 12 kalamata olives pitted and halved
- 10 cherry tomatoes halved
- ½ cucumber diced
- ½ red onion small, finely sliced
- 3 tbsp olive oil extra virgin
- 1 tbsp red wine vinegar
- ½ lemon juiced
- ½ tsp oregano dried
- pinch sea salt
- black pepper to taste
Instructions
- Cook the pasta in salted boiling water until al dente, then drain and rinse under cool water. Leave to cool slightly while you prepare the vegetables. In a large bowl, combine the tomatoes, cucumber, red onion, and olives.
- In a separate jar, whisk together olive oil, vinegar, lemon juice, oregano, salt, and pepper. Add the cooled pasta to the vegetables, pour over the dressing, and toss well. Crumble feta over the top, mix gently, and chill for 15 minutes before serving.