Fresh Greek Pasta Salad with Feta and Olives Easy Homemade Recipe for Summer

Let me tell you, the scent of fresh herbs mingling with tangy feta and briny olives wafting from my kitchen is enough to make anyone’s mouth water. The first time I tossed together this fresh Greek pasta salad with feta and olives, I was instantly hooked—the kind of moment where you pause, take a deep breath, and just smile because you know you’re onto something truly special. It was a warm summer afternoon years ago, when I was knee-high to a grasshopper (well, maybe not that long ago), and I wanted something light, bright, and packed with flavor but without the fuss.

This salad quickly became a family favorite. My folks couldn’t stop sneaking spoonfuls off the counter (and honestly, I can’t really blame them). It’s dangerously easy to make, requires no cooking beyond boiling the pasta, and delivers pure, nostalgic comfort with every bite. Whether you’re hosting a backyard barbecue, need a sweet treat for your kids’ lunchboxes, or just want to brighten up your Pinterest cookie board with something savory and fresh, this recipe fits the bill.

I’ve tested it multiple times—always in the name of research, of course—and it’s become a staple for family gatherings and gifting. It feels like a warm hug on a sunny day, and you’re going to want to bookmark this one for every summer occasion.

Why You’ll Love This Fresh Greek Pasta Salad with Feta and Olives

Honestly, this recipe ticks so many boxes I lost count. Here’s what makes it stand out:

• Quick & Easy: Comes together in under 30 minutes, perfect for busy weeknights or last-minute cravings.
• Simple Ingredients: No fancy grocery trips needed; you likely already have everything in your kitchen.
• Perfect for Summer: Great for potlucks, picnics, or a refreshing side for grilled dinners.
• Crowd-Pleaser: Always gets rave reviews from kids and adults alike (because who can resist the salty-sweet combo?).
• Unbelievably Delicious: The blend of creamy feta, sharp olives, crisp cucumbers, and fresh herbs is next-level comfort food.

This isn’t just any Greek pasta salad. The secret is in the dressing—a bright lemon-oregano vinaigrette that ties everything together without overpowering the fresh veggies. Plus, I like to toss the feta gently so it stays chunky and creamy rather than crumbling into a mess. It’s comfort food reimagined—lighter, fresher, but still soul-soothing.

Whether you want to impress guests without sweating over the stove or simply crave a satisfying meal that feels like a Mediterranean escape, this recipe hits that sweet spot.

What Ingredients You Will Need

This fresh Greek pasta salad with feta and olives uses simple, wholesome ingredients to deliver bold flavor and satisfying texture without the fuss. Most of these are pantry staples or easy to find at your local market.

• Pasta: 12 ounces (340 g) of rotini or bow-tie pasta (I prefer Barilla rotini for the perfect sauce cling).
• Feta cheese: 6 ounces (170 g) of good-quality block feta, cut into cubes (avoid pre-crumbled for better texture).
• Kalamata olives: 1 cup (150 g), pitted and halved (look for firm, plump olives for best flavor).
• Cucumber: 1 large, diced (adds cool crunch; English cucumbers work great).
• Cherry tomatoes: 1 cup (150 g), halved (for a burst of juiciness and color).
• Red onion: Half a small one, thinly sliced (optional, but adds a nice bite).
• Fresh parsley: ¼ cup (15 g), chopped (brightens and freshens the salad).
• Fresh oregano: 2 tablespoons, finely chopped (traditional herb for that authentic Greek taste).
• Lemon juice: 3 tablespoons (freshly squeezed for the best zing).
• Extra-virgin olive oil: ¼ cup (60 ml) (I recommend California Olive Ranch for a smooth, fruity finish).
• Red wine vinegar: 1 tablespoon (adds subtle acidity).
• Garlic: 1 small clove, minced (for a gentle kick).
• Dried oregano: 1 teaspoon (to boost the herbaceous flavor).
• Salt and black pepper: To taste (remember, feta and olives are salty, so add sparingly).

If you want to mix it up, in summer you can swap cherry tomatoes for sun-ripened fresh tomatoes or add some roasted red peppers for sweetness. For a gluten-free option, use quinoa pasta or chickpea pasta instead.

Equipment Needed

• Large pot for boiling pasta – any standard size will do, but a 6-quart pot is ideal to avoid overcrowding.
• Colander or strainer – handy for draining the pasta.
• Large mixing bowl – make sure it’s big enough to toss everything comfortably.
• Sharp knife and cutting board – for chopping veggies and herbs.
• Measuring spoons and cups – for accurate dressing ingredients.
• Whisk or fork – perfect for mixing the dressing evenly.
• Optional: Salad tongs or large spoon – for tossing and serving.

Personally, I’ve found that a silicone spatula helps scrape down the bowl sides easily when mixing the dressing and ingredients. If you don’t have a large bowl, you can toss the salad in the pasta pot once it’s cooled a bit, but I prefer separating to avoid overcooking.

Preparation Method

1. Cook the pasta: Bring a large pot of salted water to a boil. Add 12 ounces (340 g) of rotini pasta and cook according to package instructions until al dente (about 8-10 minutes). Stir occasionally to prevent sticking.
2. Drain and rinse: Drain the pasta in a colander and rinse under cold water to stop the cooking and cool it down. Give it a gentle shake to remove excess water—no one likes soggy salad!
3. Prepare the veggies: While the pasta cooks, dice 1 large cucumber, halve 1 cup (150 g) cherry tomatoes, thinly slice half a small red onion, and chop ¼ cup (15 g) fresh parsley and 2 tablespoons fresh oregano. Set aside.
4. Make the dressing: In a small bowl, whisk together 3 tablespoons fresh lemon juice, ¼ cup (60 ml) extra-virgin olive oil, 1 tablespoon red wine vinegar, 1 teaspoon dried oregano, 1 minced garlic clove, and a pinch of salt and pepper. Taste and adjust seasoning if needed.
5. Toss the salad: In a large bowl, combine the cooled pasta, diced cucumber, cherry tomatoes, sliced onion, 1 cup (150 g) halved Kalamata olives, and 6 ounces (170 g) cubed feta cheese. Pour the dressing over the top and gently fold everything together, being careful not to break up the feta too much.
6. Chill and serve: Cover the salad and refrigerate for at least 30 minutes to let the flavors meld. Before serving, give it a gentle toss and sprinkle a bit more fresh parsley or oregano if you like.

Some quick notes: If your feta feels too crumbly, try cutting it into larger cubes next time—it holds together better. Also, don’t skip the cold rinse on the pasta; it keeps the salad from getting mushy. If you want to prep ahead, you can make the dressing and chop the veggies a day in advance, but toss everything together just before serving for best texture.

Cooking Tips & Techniques

This fresh Greek pasta salad with feta and olives is straightforward, but a few tricks make all the difference. First off, always salt your pasta water generously; it’s the first seasoning layer your pasta needs. And, honestly, rinsing the pasta under cold water after cooking is a must here—otherwise, the salad ends up gummy and sad.

When making the dressing, whisk the oil and acid (lemon juice and vinegar) thoroughly until they start to emulsify. This helps the dressing cling to the pasta and veggies instead of pooling at the bottom.

Don’t overmix after adding the feta—break it up gently to keep those creamy chunks intact. I’ve learned this the hard way after turning a beautiful salad into something resembling feta dust.

Timing is key: prepping your veggies while the pasta cooks saves time and keeps things fresh. And if you’re juggling other dishes, toss the salad just before guests arrive to keep it crisp and vibrant.

Lastly, taste as you go. If your salad feels a bit flat, a squeeze more lemon or a pinch more salt can bring it to life. You know what they say—cooking is part science, part feeling!

Variations & Adaptations

This recipe is a great canvas for your own twists. Here are a few ideas I’ve tried or heard rave reviews about:

• Protein boost: Add grilled chicken, shrimp, or chickpeas for a heartier meal.
• Seasonal swap: In fall, swap fresh cucumbers for roasted red peppers or artichoke hearts for a cozy touch.
• Dairy-free: Replace feta with a tangy vegan cheese or omit it altogether and add toasted pine nuts for crunch.
• Grain alternative: Use quinoa or farro instead of pasta for a nutty texture and added nutrition.
• Spicy kick: Toss in a pinch of red pepper flakes or some chopped fresh jalapeño for heat.

I personally love adding a handful of chopped fresh mint for a refreshing twist that surprises everyone. Don’t hesitate to experiment with your favorite olives or herbs—you might discover your new signature salad!

Serving & Storage Suggestions

This fresh Greek pasta salad with feta and olives is best served chilled or at room temperature. It pairs beautifully with grilled meats, crusty bread, or a simple green salad. For drinks, a crisp white wine or sparkling water with lemon complements the bright flavors perfectly.

Store leftovers in an airtight container in the refrigerator for up to 3 days. The flavors actually deepen overnight, but the pasta may absorb some dressing, so you might want to toss in a splash of olive oil or lemon juice before serving again.

To reheat, if you must, warm gently in the microwave for 20-30 seconds—but honestly, it’s so good cold that I rarely bother. Just give it a quick stir and enjoy!

Nutritional Information & Benefits

This salad is a balanced mix of carbs, healthy fats, and protein, clocking in around 300-350 calories per serving (about 1.5 cups). The olive oil and olives provide heart-healthy monounsaturated fats, while cucumbers and tomatoes add hydration and fiber.

Feta cheese offers a good source of calcium and protein, though it is salty, so keep an eye on portion size if you’re watching sodium intake. This recipe is naturally vegetarian and can be made gluten-free by swapping the pasta.

From a wellness perspective, it’s a fresh, vibrant dish that’s light on the stomach but satisfying enough to keep you fueled through warm summer days.

Conclusion

If you’re looking for a fresh Greek pasta salad with feta and olives that’s easy, tasty, and perfect for summer, this recipe is worth trying. It’s flexible enough to suit your taste buds, simple enough for weeknight dinners, and impressive enough for guests. I love how it brings a little Mediterranean sunshine to my table—and I know you’ll feel the same.

Give it a whirl, tweak it your way, and don’t be shy about sharing your favorite variations. I’d love to hear how you make it your own! So go ahead, toss this together, and enjoy a bowl of pure, fresh goodness that feels like a small escape.

FAQs About Fresh Greek Pasta Salad with Feta and Olives

Can I make this pasta salad ahead of time?

Absolutely! It actually tastes even better after sitting in the fridge for a few hours to let the flavors meld. Just toss gently before serving.

What’s the best pasta to use for Greek pasta salad?

I recommend rotini or bow-tie pasta because their shapes hold onto the dressing well, but penne or farfalle work great too.

Can I use bottled dressing instead of making my own?

You could, but the homemade lemon-oregano vinaigrette really makes a difference in freshness and flavor.

How do I keep the feta from getting too crumbly?

Cut feta into cubes instead of crumbling it. Gently fold it into the salad at the end to keep those creamy chunks intact.

Is this recipe gluten-free?

Not as is, because of the pasta. But you can easily swap in gluten-free pasta varieties or grains like quinoa to make it gluten-free.

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