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Greek Pasta Salad with Feta Cheese

Greek pasta salad with feta cheese featuring penne or rotini tossed in a tangy Greek-style vinaigrette. Cool, crunchy cucumbers and cherry tomatoes are balanced with Kalamata olives and crumbled feta—then chilled until flavors meld.
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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
Ingredients Equipment Method Notes

Ingredients
  

Pasta salad base
  • 1 lb penne or rotini pasta
  • 2 cup cherry tomatoes, halved
  • 1 large cucumber, diced
  • 1 cup Kalamata olives, pitted and halved
  • 0.5 cup red onion, thinly sliced
  • 8 oz feta cheese, crumbled
Greek vinaigrette
  • 0.25 cup olive oil
  • 3 tbsp red wine vinegar
  • 1 tbsp lemon juice
  • 2 clove garlic, minced
  • 1 tsp dried oregano
  • Salt and pepper to taste

Equipment

  • 1 sheet pan

Method
 

Cook the pasta
  1. Cook the penne or rotini pasta according to package directions until al dente, then drain.
  2. Rinse the drained pasta with cold water to cool it quickly and stop cooking.
Make the dressing
  1. Whisk olive oil, red wine vinegar, lemon juice, minced garlic, dried oregano, salt, and pepper until combined.
Assemble the salad
  1. Combine pasta, halved cherry tomatoes, diced cucumber, halved Kalamata olives, and thinly sliced red onion in a large bowl.
  2. Pour the dressing over the salad and toss gently until everything is evenly coated.
  3. Add most of the crumbled feta and toss again so it distributes through the pasta.
Chill and finish
  1. Refrigerate the salad for at least 1 hour to chill and let flavors meld.
  2. Top with the remaining crumbled feta before serving.

Notes

Pro tip: Rinse pasta thoroughly with cold water and let it drain well so the salad stays crisp instead of watery. Store in a covered container in the refrigerator for up to 4 days; for best texture, add the final feta right before serving. Freezing is not recommended since cucumbers and feta can change texture. For a lighter option, use part-skim feta or reduce the feta to 4 oz while keeping the same dressing.