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mediterranean chilled feta pasta

Greek Pasta Salad With Feta

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Prep Time 20 minutes
Cook Time 10 minutes
Resting Time 20 minutes
Total Time 50 minutes
Course Salad
Cuisine Greek
Servings 6 servings

Equipment

  • 1 Large pot
  • 1 colander
  • 1 large mixing bowl
  • 1 Small bowl
  • 1 Whisk
  • 1 Cutting board
  • 1 Chef's knife
  • 1 Set of measuring cups
  • 1 set of measuring spoons
  • 1 Wooden spoon or spatula

Ingredients
  

  • 12 ounce pasta rotini, penne, or fusilli; short-cut
  • 1 tablespoon salt for pasta water
  • 1 cup cucumber diced and seeded
  • 1 cup cherry tomatoes halved
  • 1/2 cup red onion thinly sliced
  • 1 cup bell pepper red or yellow; chopped
  • 1/2 cup Kalamata olives pitted and halved
  • 3/4 cup feta cheese crumbled
  • 1/4 cup fresh parsley chopped
  • 1/4 cup extra-virgin olive oil
  • 3 tablespoon red wine vinegar
  • 1 teaspoon Dijon mustard
  • 1 clove garlic minced
  • 1/2 teaspoon dried oregano
  • 1/4 teaspoon salt fine
  • 1/4 teaspoon black pepper freshly ground

Instructions
 

  • Bring a large pot of water to a boil and season generously with the tablespoon of salt.
  • Add the pasta to the boiling water and cook according to package directions until al dente.
  • Drain the pasta in a colander, rinse under cold water to cool completely, and let it drain well.
  • While the pasta cools, prepare the vegetables by dicing the cucumber, halving the cherry tomatoes, slicing the red onion, and chopping the bell pepper and parsley.
  • In a small bowl, whisk together the olive oil, red wine vinegar, Dijon mustard, minced garlic, dried oregano, salt, and black pepper until emulsified.
  • Place the cooled, well-drained pasta in a large mixing bowl.
  • Add the cucumber, cherry tomatoes, red onion, bell pepper, Kalamata olives, feta cheese, and parsley to the pasta.
  • Pour the dressing over the pasta mixture.
  • Toss gently with a wooden spoon or spatula until everything is evenly coated and combined.
  • Taste and adjust seasoning with a bit more salt or pepper if needed.
  • Cover the bowl and refrigerate the salad for at least 20 minutes to allow the flavors to meld.
  • Give the salad a final toss just before serving, adding a drizzle of olive oil or extra feta if desired.

Notes

For best texture, cool the pasta fully so it doesn’t absorb too much dressing or become gummy, and be sure it’s well-drained to avoid watering down the flavor. If you prefer a stronger bite, soak the sliced red onion in cold water for 10 minutes then drain to mellow its sharpness, or skip this step for a more pronounced onion flavor. This salad is flexible: add chickpeas for protein, swap parsley for fresh dill or mint, or use whole-wheat or gluten-free pasta as needed. It keeps well in the refrigerator for about 3 days; if it seems dry after chilling, simply refresh with a splash of olive oil and vinegar before serving.
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