Greek Pasta Salad with Feta and Kalamata Olives
This Greek-inspired pasta salad combines al dente pasta, crumbled feta, kalamata olives, cucumber, and tomato in a tangy olive oil dressing. It’s a hearty yet refreshing dish that’s quick to prepare, perfect for summer gatherings, packed lunches, or Mediterranean-style family meals.
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.
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.
Nutrition
Calories: 320kcalCarbohydrates: 34gProtein: 10gFat: 15gSaturated Fat: 6gPolyunsaturated Fat: 2gMonounsaturated Fat: 7gTrans Fat: 25gCholesterol: 25mgSodium: 520mgPotassium: 340mgFiber: 3gSugar: 4gVitamin A: 850IUCalcium: 190mgIron: 1.2mg
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