Greek Pasta Salad

This Greek Pasta Salad features bright cherry tomatoes, crisp cucumber, Kalamata olives, and tangy feta tossed with al dente pasta in a simple oregano vinaigrette. It's a refreshing and easy dish perfect for warm-weather gatherings and potlucks.

Print Recipe Pin Recipe

Prep Time 20

Cook Time 10

Total Time 30

Servings: 6 servings

Course: Salad, Side Dish

Cuisine: Mediterranean

Calories: 320

Ingredients Method Notes

Ingredients

Pasta and Vegetables

8 ounces pasta (such as rotini or penne) Bow ties or orecchiette also work. For a whole-grain or gluten-free option, adjust cooking time.
1 cup cherry tomatoes, halved
1 cucumber, diced Use Persian or English cucumber for fewer seeds; you can peel if desired.
1 bell pepper, diced Any color.
½ red onion, diced Soak in cold water for milder flavor if preferred.
1 cup Kalamata olives, pitted and sliced Chopped Castelvetranos or green olives are alternatives.
1 cup feta cheese, crumbled Sheep or goat-milk feta for creamier flavor, or marinated tofu for dairy-free.

Dressing

¼ cup olive oil
2 tablespoons red wine vinegar
1 teaspoon dried oregano Substitute with fresh oregano if desired.
to taste Salt and pepper

Method

Preparation

Cook the pasta according to package instructions. Drain and cool.
In a large bowl, combine the cooled pasta with cherry tomatoes, cucumber, bell pepper, red onion, olives, and feta cheese.
In a small bowl, whisk together olive oil, red wine vinegar, oregano, salt, and pepper.
Pour the dressing over the salad and toss to combine.
Chill in the refrigerator for at least 30 minutes before serving.

Notes

For a smoky flavor, roast cherry tomatoes and bell pepper at 425°F for 12-15 minutes. This salad can be a main by adding chickpeas or grilled chicken.