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Fresh Greek Pasta Salad Recipe Easy Homemade with Kalamata Olives

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A quick and easy fresh Greek pasta salad featuring Kalamata olives, feta cheese, and crisp vegetables tossed in a tangy lemon-oregano dressing. Perfect for light lunches, picnics, or casual gatherings.

Ingredients

Scale
  • 12 ounces short pasta (rotini, penne, or fusilli)
  • 1 cup Kalamata olives, pitted and halved
  • 1 cup cherry tomatoes, halved
  • 1 medium cucumber, diced
  • ½ small red onion, thinly sliced
  • ¾ cup crumbled feta cheese
  • ¼ cup fresh parsley, chopped
  • 1 tablespoon fresh oregano, chopped (or 1 teaspoon dried oregano)
  • Juice of 1 large lemon
  • ¼ cup extra virgin olive oil
  • 1 tablespoon red wine vinegar
  • 1 small garlic clove, minced
  • Salt and freshly ground black pepper, to taste

Instructions

  1. Bring a large pot of salted water to a boil. Add 12 ounces of pasta and cook according to package instructions until al dente, about 9-11 minutes. Stir occasionally to prevent sticking.
  2. Drain the pasta in a colander and rinse under cold water to stop cooking and cool it down. Shake off excess water and transfer to a large mixing bowl.
  3. While pasta cooks, halve 1 cup of cherry tomatoes, dice 1 medium cucumber, and thinly slice ½ small red onion. Soak onion slices in cold water for 10 minutes if a milder flavor is desired, then drain well.
  4. In a small bowl, whisk together juice of 1 large lemon, ¼ cup extra virgin olive oil, 1 tablespoon red wine vinegar, and 1 minced garlic clove. Season with salt and freshly ground black pepper to taste.
  5. Add the prepared vegetables, 1 cup halved Kalamata olives, ¾ cup crumbled feta, ¼ cup chopped fresh parsley, and 1 tablespoon chopped fresh oregano to the pasta. Pour the dressing over the salad and toss gently but thoroughly to combine all flavors.
  6. Let the salad rest for at least 15 minutes at room temperature to allow the dressing to soak in. If making ahead, cover and refrigerate for up to 4 hours before serving, then bring back to room temperature.
  7. Taste before serving and add extra salt, pepper, or lemon juice as needed. Optionally, add a pinch of crushed red pepper flakes for a subtle kick.

Notes

Do not overcook the pasta; it should be al dente to hold up well when chilled. Rinsing pasta with cold water prevents sticking and keeps the salad light. Adding dressing while pasta is slightly warm helps absorption of flavors. For a milder onion flavor, soak sliced onions in cold water before adding. The salad tastes better after resting for a few hours. Avoid microwaving leftovers to prevent feta clumping and olives toughening.

Nutrition

Keywords: Greek pasta salad, Kalamata olives, feta cheese, Mediterranean salad, easy pasta salad, summer salad, healthy pasta salad

Find it online: https://avabowls.com/fresh-greek-pasta-salad-recipe-easy-homemade-with-kalamata-olives/