Name: Mediterranean Pasta Salad with Feta and Kalamata Olives
Prep time: 20 min
Cook time: 10 min
Total time: 60 min
Yield: 8
Cuisine: Greek
Ingredients: 8 oz bowtie pasta (or rotini or fusili pasta); ½ English cucumber, diced (2 cups); 10 oz cherry tomatoes, halved (1 ½ cups); 1 bell pepper (any color), seeded and chopped; 1 small red onion, chopped (⅓ cup chopped); 4 oz crumbled feta, 1 cup; ½ cup pitted Kalamata olives, halved or coarsely chopped, plus 1 Tbsp of juice from the jar; ¼ cup parsley, finely chopped; ⅓ cup red wine vinegar; 1 tsp dried oregano; 3 cloves garlic cloves, grated or minced; 1 tsp fine sea salt, or added to taste; ½ tsp freshly ground black pepper; ½–⅔ cup extra virgin olive oil

Mediterranean Pasta Salad with Feta and Kalamata Olives

A refreshing pasta salad loaded with crisp vegetables, briny olives, and tangy feta, all tossed in a zesty red wine vinaigrette.

Prep20 min

Cook10 min

Total1h

DifficultyEasy

Servings8

This pasta salad is a staple for summer gatherings, potlucks, and picnics. The combination of al dente bowtie pasta, crunchy cucumbers, sweet cherry tomatoes, and creamy feta creates a satisfying dish that's both light and flavorful.

The dressing, made with red wine vinegar, oregano, and garlic, brings everything together with a bright, tangy kick. Letting it chill for at least 30 minutes allows the flavors to meld beautifully, making it even better the next day.

Method

Cook the pasta in a large pot of salted boiling water according to package directions until al dente. Drain in a colander, rinse under cold running water to stop the cooking and cool it down, then drain well and set aside.
Prepare the dressing: In a large measuring cup or a jar with a lid, combine the red wine vinegar, dried oregano, grated garlic, salt, and pepper. Whisk or shake to blend, then slowly drizzle in the olive oil while whisking continuously until emulsified. Set aside.
In a large mixing bowl, combine the cooked pasta, diced cucumber, halved cherry tomatoes, chopped bell pepper, chopped red onion, crumbled feta, halved Kalamata olives, and chopped parsley.
If the dressing has separated, give it a good whisk or shake. Drizzle it over the salad, add the reserved tablespoon of olive brine if desired, and toss gently until everything is evenly coated.
Cover the bowl and refrigerate for at least 30 minutes (or up to 24 hours) to let the flavors meld. Before serving, taste and adjust seasoning with extra salt, pepper, or a splash of vinegar if needed.

💡 Tips

For the best texture, dice the cucumber and chop the bell pepper into bite-sized pieces similar to the pasta.
If making ahead, reserve a little dressing to toss in just before serving, as the pasta absorbs some overnight.
Feel free to add grilled chicken or chickpeas for extra protein.

Inspired by a recipe from Natasha's Kitchen

Mediterranean Pasta Salad with Feta and Kalamata Olives

Ingredients

For the salad

For the dressing

Method

💡 Tips

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