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Greek Olive Pasta Salad

A delightful combination of pasta, Greek olives, cherry tomatoes, cucumbers, and feta cheese, this salad is a fantastic main dish that combines Mediterranean flavors in a satisfying way.
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Prep Time 10 minutes
Cook Time 10 minutes
Total Time 20 minutes
Servings: 6 servings
Course: Main Course, Salad
Cuisine: Greek, Mediterranean
Calories: 320
Ingredients Method Notes

Ingredients
  

Pasta and Vegetables
  • 2 cups elbow macaroni or rotini Pasta options.
  • 1 cup Greek olives, pitted and sliced (Kalamata or green olives)
  • 1 cup cherry tomatoes, halved
  • 1 medium cucumber, diced
  • 1/2 small red onion, finely chopped
  • 1 cup feta cheese, crumbled
Dressing
  • 1/4 cup olive oil
  • 2 tablespoons lemon juice, freshly squeezed
  • to taste salt
  • to taste black pepper

Method
 

Cooking the Pasta
  1. Begin by boiling a large pot of salted water. Cook the pasta according to package directions until al dente, which usually takes around 8-10 minutes. Drain and rinse the pasta under cold water to cool it down.
Preparing the Vegetables
  1. While the pasta is cooking, rinse and chop your cherry tomatoes, cucumber, and red onion. The smaller the pieces, the easier they’ll be to mix into the salad.
Combining Ingredients
  1. In a large mixing bowl, add the cooled pasta, sliced olives, halved cherry tomatoes, diced cucumber, and chopped red onion.
Making the Dressing
  1. In a separate small bowl, whisk together olive oil, lemon juice, salt, and black pepper.
Tossing the Salad
  1. Pour the dressing over the pasta mixture and gently toss until everything is evenly coated. Finally, fold in the crumbled feta cheese.
Chilling the Salad
  1. For the best flavors, let the salad chill in the refrigerator for at least 30 minutes before serving.

Notes

Store leftovers in an airtight container for up to 3 days. Best enjoyed cold, but can be reheated in small intervals in the microwave. You can also add grilled chicken or chickpeas for extra protein.