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Greek Pasta Salad with Feta Cheese

Greek pasta salad with feta cheese featuring penne or rotini tossed in a lemon-vinegar Greek dressing with cucumbers, tomatoes, olives, and red onion. Chilled for at least 1 hour so the pasta absorbs flavor while the feta stays creamy and tangy.
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Prep Time 20 minutes
Cook Time 10 minutes
chilling 1 hour
Total Time 1 hour 30 minutes
Servings: 8 servings
Course: Side Dish
Cuisine: Greek
Calories: 520
Ingredients Equipment Method Notes

Ingredients
  

Greek Pasta Salad
  • 1 lb penne or rotini pasta Cook until just tender; rinse cold to stop cooking.
  • 2 cup cherry tomatoes, halved Use ripe cherry tomatoes for best texture.
  • 1 large cucumber, diced Dice into bite-size pieces for even bites.
  • 1 cup Kalamata olives, pitted and halved Halving helps distribute briny flavor.
  • 0.5 cup red onion, thinly sliced Thin slices mellow slightly after chilling.
  • 8 oz feta cheese, crumbled Reserve some for topping at serving.
  • 0.25 cup olive oil Extra-virgin olive oil keeps the dressing flavorful.
  • 3 tbsp red wine vinegar Balances tang with lemon juice.
  • 1 tbsp lemon juice Fresh acidity brightens the salad.
  • 2 clove garlic, minced Minced garlic blends smoothly into the dressing.
  • 1 tsp dried oregano Greek-style oregano is ideal.
  • 1 salt and pepper to taste Season to your preference; start with a light hand.

Equipment

  • 1 sheet pan

Method
 

Cook pasta and prep components
  1. Bring a large pot of water to a boil and cook penne or rotini pasta according to the package directions. Cook until just tender, then drain.
  2. Rinse the hot pasta with cold water until cooled. This stops the cooking and keeps the pasta from turning mushy.
  3. Halve the cherry tomatoes, dice the cucumber, pit and halve the Kalamata olives, and thinly slice the red onion. Keep the vegetables ready for quick mixing.
  4. Mince the garlic and crumble the feta cheese. Set aside a portion of feta for topping right before serving.
Make dressing and toss
  1. Whisk olive oil, red wine vinegar, lemon juice, minced garlic, dried oregano, salt, and pepper until combined. Whisking evenly disperses the garlic and herbs.
  2. In a large bowl, combine the cooled pasta, cherry tomatoes, cucumber, Kalamata olives, and red onion, along with most of the feta. Toss just until everything is evenly distributed.
  3. Pour the dressing over the salad and toss gently. Keep tossing to coat without breaking up the pasta.
Chill and serve
  1. Refrigerate the Greek pasta salad for at least 1 hour. Chill time lets the flavors meld while the pasta remains firm.
  2. Before serving, top with the remaining feta. Serve cold for the best creamy-tangy contrast.

Notes

For best results, rinse the pasta thoroughly with cold water and cool it fully before mixing—this prevents a soggy salad. Store covered in the refrigerator for up to 3 days; the pasta may soften slightly, but flavor improves. Freezing is not recommended because the vegetables and feta texture can break down. For a lighter option, use reduced-fat feta and reduce olive oil to 2 tbsp while keeping the vinegar and lemon amounts the same.