Summer Pasta Greek Olives Feta (Print version)

Greek pasta with juicy tomatoes, olives, crisp veggies, and creamy feta. A vibrant, vegetarian option.

# What you’ll need:

→ Pasta

01 - 9 oz short pasta (penne, fusilli, or farfalle)
02 - Salt, for boiling water

→ Vegetables

03 - 1 medium cucumber, diced
04 - 7 oz cherry tomatoes, halved
05 - 1 small red onion, finely sliced
06 - 1 red bell pepper, diced

→ Greek Flavors

07 - 3.5 oz Kalamata olives, pitted and halved
08 - 4 oz feta cheese, crumbled
09 - 2 tbsp capers (optional)

→ Dressing

10 - 4 tbsp extra-virgin olive oil
11 - 2 tbsp red wine vinegar
12 - 1 tsp dried oregano
13 - 1 garlic clove, finely minced
14 - 1/2 tsp sea salt
15 - 1/4 tsp freshly ground black pepper

→ Fresh Herbs

16 - 2 tbsp chopped fresh parsley
17 - 2 tbsp chopped fresh dill (optional)

# Steps:

01 - Bring a large pot of salted water to a boil. Add the pasta and cook until al dente following package timing. Drain and rinse with cold water to stop cooking, then set aside.
02 - In a large mixing bowl, combine the diced cucumber, halved cherry tomatoes, sliced red onion, diced bell pepper, Kalamata olives, and capers if using.
03 - In a small bowl or jar, whisk together the extra-virgin olive oil, red wine vinegar, dried oregano, garlic, sea salt, and black pepper until emulsified.
04 - Add the cooled pasta to the bowl with vegetables. Pour the dressing over and toss gently to ensure even coating.
05 - Fold in the crumbled feta cheese, chopped parsley, and dill if using. Taste and adjust salt or pepper as needed.
06 - Cover and refrigerate for at least 15 minutes to allow flavors to develop. Serve cold or at room temperature.

# Cooking tips:

01 -
  • It’s the kind of salad that wakes up your palate—each bite has snap, salt, and creamy richness.
  • Every time I make it, even the skeptics go back for seconds because the flavors just sing together.
02 -
  • I once overcooked the pasta and learned the hard way—a mushy salad is nobody’s friend.
  • Using cold water to rinse pasta prevents clumping and keeps it from absorbing too much dressing.
03 -
  • Let the salad chill before serving—the flavors meld and taste brighter.
  • Use high-quality olive oil; it transforms the whole dish from good to unforgettable.
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