Greek Pasta Salad With Feta and Olives

This Greek pasta salad tosses rotini with cucumber, cherry tomatoes, Kalamata olives, red onion and crumbled feta in a red wine vinegar and oregano vinaigrette. Boiling the pasta is the only cooking, the whole thing takes about 25 minutes, and it serves 4. There is no mayo, so it holds up on a picnic table and tastes even better the next day.

The dressing is deliberately sharp: red wine vinegar and lemon juice with just ¼ cup of olive oil. Pasta soaks up acid as it sits, so a vinaigrette that tastes a little too tangy at first is exactly right an hour later.

Ingredients

Pasta and vegetables

• 8 ounces rotini pasta (penne, farfalle or ditalini also work)
• 1 cup English cucumber, halved lengthwise and sliced into half-moons
• 1 cup cherry or grape tomatoes, halved
• ½ cup Kalamata olives, sliced
• ½ cup red onion, thinly sliced
• ½ cup red bell pepper, diced (optional, for color and crunch)

Cheese

• 4 ounces feta cheese, crumbled. Crumble it yourself from a block; pre-crumbled feta is drier and less salty-creamy.

Greek vinaigrette

• ¼ cup extra-virgin olive oil
• 3 tablespoons red wine vinegar
• 1 tablespoon fresh lemon juice
• 1 teaspoon dried oregano
• 1 small clove garlic, minced or grated
• ½ teaspoon Dijon mustard (helps the dressing emulsify)
• Salt and black pepper to taste

How to Make Greek Pasta Salad

1. Cook the pasta. Boil the rotini in well-salted water until al dente, following the package time. Drain and rinse under cold water until completely cool, so it stops cooking and doesn’t clump.
2. Soak the onion. While the pasta cooks, put the sliced red onion in a bowl of cold water for 5 minutes, then drain. This takes away the harsh bite but keeps the crunch.
3. Make the vinaigrette. Whisk the olive oil, vinegar, lemon juice, oregano, garlic and Dijon until combined. Season with salt and pepper. It should taste bright and slightly sharp.
4. Prep the vegetables. Halve the tomatoes and slice the cucumber, olives and bell pepper into pieces about the size of the pasta.
5. Toss. Combine the pasta and vegetables in a large bowl, pour over the vinaigrette and toss well. Fold in the feta last so it stays in visible chunks.
6. Chill. Cover and refrigerate at least 30 minutes. Stir before serving; if it looks dry, add a splash of olive oil or a teaspoon of vinegar.

Why Pasta Salad Tastes Bland After Chilling

Cold mutes salt and acid, and pasta keeps absorbing the dressing as it sits. That is why pasta salad that tasted great warm can taste flat the next day. A few fixes:

• Salt the pasta water well so the pasta itself is seasoned, not just coated.
• Season the dressing a little more boldly than you think it needs.
• Re-season before serving: taste after chilling and add a squeeze of lemon, a pinch of salt or a splash of vinegar.
• Dry pasta salad: the pasta drank the dressing. Toss in a spoonful of olive oil. Making an extra half batch of vinaigrette to keep on the side is useful if you prep it the day before.
• Mushy pasta: it was cooked past al dente. It softens further in the dressing, so pull it when it still has a slight bite.

Swaps and Add-Ins

• Olives: sliced black olives are milder; Castelvetrano olives are buttery and less salty than Kalamatas.
• Pasta shape: short shapes with ridges or curves (rotini, penne rigate, farfalle, cavatappi) catch the dressing and bits of feta. Long noodles clump and are hard to serve.
• Protein: add about a cup of drained chickpeas, cooked and cooled chicken, or pan-fried halloumi to make it a main dish.
• More vegetables: pepperoncini, artichoke hearts or baby spinach all fit the Greek flavors. Spinach wilts, so add it just before serving.
• Herbs: fresh dill or parsley folded in at the end adds freshness.

What to Serve With It

It is a natural side for grilled meat and fish. Serve it with Greek lemon chicken for a Mediterranean dinner, or with chicken made using this grilled chicken marinade at a cookout. For a potluck spread with two different styles, pair it with this Italian pasta salad.

Making It Ahead and Storing Leftovers

• Make ahead: it improves overnight as the vinaigrette soaks in. Hold back half the feta and add it just before serving so it stays in distinct, creamy pieces.
• Refrigerate: keep in an airtight container for 3–4 days. At picnics, don’t leave it out for more than 2 hours; set the bowl over ice on hot days.
• Freezing: not recommended. The cucumber and tomatoes turn watery and the pasta goes soft.

FAQ

Can I use bottled Greek dressing?

Yes, it saves a few minutes. Bottled dressings are often sweeter and less sharp, so add a squeeze of lemon and a pinch of oregano to brighten it.

Should I rinse pasta for pasta salad?

Yes, for a cold salad. Rinsing cools it quickly, stops the cooking and washes off surface starch that would make the salad gummy. Don’t rinse pasta for hot dishes.

Can I make it without feta?

Yes. The salad will be less salty and creamy; add a few extra olives and a pinch of salt to make up for it, or use crumbled goat cheese.

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