Greek Pasta Salad
Greek Pasta Salad is a vibrant, no-bake side dish loaded with crisp cucumber, juicy tomatoes, creamy feta cheese, and briny olives—perfect for summer gatherings, picnic spreads, or a quick weeknight dinner.
Ingredients
- 12 oz (about 3 cups) short pasta (penne or rotini) whole-wheat or gluten-free brown-rice penne works great
- 1 cup cucumber diced (Persian cucumbers hold up best; English cucumber works too—just deseed if very watery)
- 1 cup cherry tomatoes halved (vine-ripened for extra sweetness)
- 1/2 cup red onion thinly sliced (soak briefly in cold water to tame the bite)
- 1/2 cup Kalamata olives pitted and sliced (or green olives for a milder taste)
- 6 oz feta cheese crumbled (choose block feta from the deli counter for better texture)
- 2 tablespoons fresh oregano chopped (or 2 teaspoons dried oregano)
- 1/4 cup extra-virgin olive oil look for a fruity Greek-style EVOO
- Juice of 1 large lemon about 3 tablespoons; Meyer lemon if you find it
- 1 garlic clove minced (or 1/2 teaspoon garlic powder in a pinch)
- Kosher salt and freshly ground black pepper to taste
Instructions
- Cook the pasta according to package directions until al dente—usually about 8–10 minutes in plenty of salted water. Drain and rinse under cold water to stop the cooking.
- Whisk together lemon juice, olive oil, minced garlic, oregano, salt, and pepper in a large bowl.
- Add cooked pasta to the bowl and toss gently to coat every noodle in the dressing.
- Stir in cucumbers, tomatoes, red onion, and olives. Sprinkle crumbled feta cheese over the top.
- Cover and chill for at least 20 minutes. Before serving, give the salad one last gentle stir and top with an extra sprig of oregano or a few whole olives.
Notes
Pick firm, brightly colored tomatoes and feel the weight of the feta block before crumbling. For a milder onion flavor, soak sliced onions in cold water for 5 minutes. Leftovers can be stored in the fridge for up to 4 days.
Nutrition
Calories: 350kcal
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