Pasta Salad With Feta Cheese

There’s something about a big bowl of pasta salad—the glistening twists of pasta, crisp cucumbers, juicy tomatoes, and briny black olives—tumbled together with creamy feta that feels instantly inviting.

This is a bright, invigorating meal, perfect as a light main or side, and it comes together fast enough for even the busiest weeknights.

It’s ideal for beginners, meal-preppers, and anyone who loves Mediterranean flavors without spending hours in the kitchen.

I still remember a hectic Tuesday when friends dropped by unannounced.

I boiled some pasta, chopped what vegetables I had, crumbled in feta, and tossed everything with a lemony olive oil dressing.

In twenty minutes, my near-empty fridge turned into a colorful shared meal that felt thoughtful and abundant.

This pasta salad shines for easy lunches, potlucks, picnics, or relaxed Sunday suppers.

Ready to bring this dish to life?

Why You’ll Love It

• Delivers bright Mediterranean flavor with tangy feta and herby vinaigrette
• Comes together quickly with simple prep and minimal cooking time
• Stays fresh and tasty, perfect for make-ahead lunches or picnics
• Easily customizable with your favorite veggies or leftover ingredients
• Serves a crowd, ideal for potlucks, barbecues, and weeknight dinners

Ingredients

• 8 ounces short pasta (fusilli, rotini, or penne) — choose a sturdy shape that holds dressing well
• 1 tablespoon salt — for seasoning the pasta water generously
• 1 cup cherry tomatoes, halved — use sweet, ripe tomatoes for best flavor
• 1 cup cucumber, diced — seed if very watery for a crisper salad
• 1/2 cup red bell pepper, diced — pick a firm, glossy pepper for crunch
• 1/4 cup red onion, finely chopped — mild varieties keep the salad balanced
• 1/3 cup Kalamata olives, pitted and sliced — choose olives packed in brine, not cans
• 4 ounces feta cheese, crumbled — feta in brine has the best flavor and texture
• 2 tablespoons fresh parsley, chopped — flat-leaf parsley gives brighter, fresher taste
• 1/4 cup extra-virgin olive oil — use a fruity, good-quality oil for the dressing
• 2 tablespoons red wine vinegar — adds bright, tangy acidity to balance the feta
• 1 teaspoon Dijon mustard — helps emulsify and thicken the vinaigrette
• 1 small garlic clove, minced — fresh garlic gives a sharper, cleaner flavor
• 1/2 teaspoon dried oregano — Mediterranean-style oregano pairs well with feta
• 1/4 teaspoon salt, or to taste — adjust after mixing since feta and olives are salty
• 1/4 teaspoon black pepper, or to taste — freshly ground pepper adds gentle heat

Step-by-Step Method

Cook the Pasta

Bring a large pot of water to a rolling boil. Add 1 tablespoon of salt, then stir in the pasta. Cook according to package directions until just al dente. Slightly undercook for better texture.

Once done, drain in a colander and rinse under cold water to stop cooking. Let it drain very well.

Prep the Vegetables

Prepare the vegetables while the pasta cooks. Halve the cherry tomatoes and dice the cucumber and red bell pepper into small, even pieces.

Finely chop the red onion for a milder bite. Keep the vegetables in separate piles or small bowls so they’re ready to add to the salad later.

Ready the Feta, Olives & Herbs

Slice the Kalamata olives into rings or halves. Crumble the feta cheese into bite-sized pieces, not too fine so it holds texture in the salad.

Chop the fresh parsley finely. Set everything aside. Keeping these ingredients prepped makes it easy to assemble the salad quickly once the pasta has cooled.

Whisk the Dressing

Combine the olive oil, red wine vinegar, Dijon mustard, minced garlic, dried oregano, salt, and black pepper in a small bowl. Whisk vigorously until the mixture looks thickened and uniform.

Emulsify the dressing well so it clings to the pasta and vegetables instead of separating. Taste and adjust seasoning if needed before assembling the salad.

Combine Pasta and Vegetables

Transfer the cooled, well-drained pasta to a large mixing bowl. Add the cherry tomatoes, cucumber, red bell pepper, and red onion.

Scatter in the sliced olives, crumbled feta, and chopped parsley. Make certain the pasta is completely cool so the cheese doesn’t melt and the vegetables stay crisp in the finished salad.

Toss with Dressing

Pour the prepared dressing evenly over the pasta mixture. Use a wooden spoon or spatula to toss gently, lifting from the bottom so everything gets coated.

Avoid overmixing so the feta retains small chunks. Taste and adjust salt and pepper. Assure the dressing is well distributed and the salad looks glossy but not watery.

Chill Before Serving

Cover the bowl with plastic wrap or a lid. Refrigerate the pasta salad for about 20 minutes to let the flavors meld.

Chilling helps the dressing absorb slightly into the pasta while keeping the vegetables crisp. Before serving, toss again and adjust seasoning. Add a drizzle of olive oil or extra feta if the salad looks a bit dry.

Ingredient Swaps

• Pasta: Use whole‑wheat or gluten‑free pasta for more fiber or to avoid gluten; small shells, farfalle, or macaroni all work.
• Feta: Swap with goat cheese, queso fresco, or a firm ricotta salata; for dairy‑free, use a vegan feta‑style cheese or marinated firm tofu.
• Veggies: Replace or supplement with roasted red peppers, artichoke hearts, spinach, arugula, or zucchini based on what’s available or in season.
• Olives: If Kalamata aren’t available, use any black or green olives; for olive‑free, add capers for briny flavor.
• Dressing: Red wine vinegar can be swapped with white wine vinegar or lemon juice; Dijon can be omitted or replaced with a mild yellow mustard in a pinch.

You Must Know

– Doneness • If the pasta feels mushy or falls apart: Next time, stop cooking it 1–2 minutes before the package’s al dente time and cool it quickly under cold water until no warmth remains.

This keeps it pleasantly chewy so it doesn’t turn to mush after 20+ minutes in the fridge.

– Troubleshoot • If the salad tastes flat or “oily”: Sprinkle in 1–2 extra teaspoons red wine vinegar and a small pinch (1/8 teaspoon) of salt, then taste again after 1 minute.

The extra acid and seasoning sharpen the olive oil and feta so flavors pop instead of feeling heavy.

– Avoid • To prevent a watery salad: Let the rinsed pasta sit in the colander for 5–10 minutes and pat the diced cucumber and tomatoes dry with a paper towel before combining.

Less surface moisture keeps the vinaigrette thick and clinging instead of diluting into the bowl.

– Make-Ahead • For serving several hours or a day later: Hold back 2–3 tablespoons of the dressing and half the feta; stir them in 10–15 minutes before serving.

The fresh hit of dressing and cheese replaces what the pasta absorbed overnight and brightens the flavor and texture.

– Flavor Boost • When you want a stronger Mediterranean punch: Add 1–2 more tablespoons chopped parsley and a pinch (up to 1/4 teaspoon) extra dried oregano, and let the salad sit chilled at least 30 minutes.

The herbs and oregano perfume the oil and vinegar, giving a more pronounced Greek-style character.

Serving Tips

• Serve chilled in a shallow bowl, garnished with extra feta and parsley.
• Pair with grilled chicken, shrimp, or salmon for a complete Mediterranean-style meal.
• Offer lemon wedges on the side for extra brightness when serving.
• Plate on a bed of arugula or baby spinach for added color and freshness.
• Serve in small cups or jars for easy, portable picnic or potluck portions.

Storage & Make-Ahead

This pasta salad keeps well in the fridge for 3–4 days in an airtight container.

It’s ideal to make a day ahead for better flavor; just reserve a bit of dressing and extra feta to add before serving.

This dish doesn’t freeze well—the vegetables and pasta become mushy.

Reheating

Reheat gently in a microwave at 50% power, stirring once.

Or warm briefly, covered, in a low oven.

On the stovetop, use a covered pan with a splash of water.

Mediterranean Picnic Traditions

Under a striped beach umbrella or beneath an olive tree’s dappled shade, I picture a Mediterranean picnic as a slow, sun-warmed feast where simple food tastes extraordinary.

I spread a faded cotton cloth, its edges catching the breeze, and set out mismatched plates, a basket of crusty bread, and jars of briny olives.

I love how everything feels unhurried. People wander in and out of the shade, tearing bread with their hands, scooping up pasta salad flecked with feta, tomatoes, and cucumber.

There’s always the clink of glasses, maybe chilled white wine or sparkling water with lemon, and that low, contented murmur of shared stories.

Between bites, I listen to waves or cicadas and let the afternoon stretch, deliciously slow.

Final Thoughts

Now that you know the basics, it’s your turn to make this pasta salad with feta your own—try it as written first, then tweak the veggies or herbs to match your tastes.

Enjoy it as a quick lunch, a BBQ side, or a make-ahead dish for busy days.

Frequently Asked Questions

Can I Make This Pasta Salad Gluten-Free Without Affecting Texture?

Yes, you can. I’d choose a firm gluten‑free pasta—corn or quinoa blend—cook it just to al dente, rinse it cool, then toss; the briny feta, crisp cucumbers, and juicy tomatoes keep every bite satisfying.

How Can I Adjust the Recipe for Low-Sodium Diets?

You can, and I’d start by cutting added salt, rinsing olives, using reduced‑sodium feta, and boosting flavor with extra lemon, vinegar, herbs, and garlic so each cool, glistening bite still pops with brightness.

What Proteins Pair Best if I Want to Add Meat?

You’ll love tender grilled chicken, lemony shrimp, or thin slices of garlicky steak here. I’d toss them in warm so their juices kiss the tangy vinaigrette, wrapping every bite in smoky, savory fragrance.

Is This Pasta Salad Suitable for Children With Picky Tastes?

Yes, it usually suits picky kids if you keep flavors gentle. I’d dice veggies small, use mild feta, go light on onion, and let them taste warm first—the creamy, tangy bites often win them over.

How Can I Scale This Recipe for a Large Crowd or Catering?

You can scale this by multiplying ingredients per person—figure 3–4 ounces cooked pasta each—then toss in wide, chilled hotel pans. I’d whisk dressing in big batches and refresh with extra right before serving.