Greek Pasta Salad Mediterranean (Printable)

Vibrant Mediterranean pasta salad with crisp vegetables, tangy feta, and zesty dressing ready in 30 minutes.

# What You'll Need:

01 - 8 oz short pasta (penne, fusilli, or farfalle)

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

07 - 5 oz feta cheese, cubed or crumbled

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

13 - 2 tbsp fresh parsley or dill, chopped (optional)

01 - Boil pasta in salted water until al dente. Drain and rinse under cold water to stop cooking. Set aside.

02 - Combine cucumber, cherry tomatoes, red onion, green bell pepper, and Kalamata olives in a large salad bowl.

03 - Add cooled pasta to the vegetable mixture.

04 - Whisk together olive oil, red wine vinegar, minced garlic, dried oregano, salt, and black pepper in a small bowl.

05 - Pour dressing over pasta and vegetables. Toss thoroughly to coat evenly.

06 - Gently fold in feta cheese and fresh herbs if using.

07 - Refrigerate at least 15 minutes before serving. Serve chilled or at room temperature.

01 -

The flavors somehow get better overnight, making it the ultimate make-ahead dish for lazy days
You can swap ingredients based on what's wilting in your crisper drawer and it still works beautifully

02 -

I learned the hard way that adding feta too early means it basically vanishes into the pasta—fold it in right before serving
Overcooked pasta turns this into mushy sadness, so trust your instincts and pull it early

03 -

Cut your vegetables slightly smaller than you think you should—everything should fit on a fork with pasta
Let the salad come to room temperature for about 15 minutes before serving if it's been refrigerated overnight