Print

Fresh Greek Pasta Salad Recipe Easy Homemade with Olives Feta Cucumber

fresh greek pasta salad - featured image
Print Recipe

A quick and easy fresh Greek pasta salad featuring fusilli pasta, Kalamata olives, feta cheese, cucumber, and a zesty lemon-oregano dressing. Perfect for warm evenings, potlucks, or casual meals.

Ingredients

Scale
  • 12 ounces fusilli or rotini pasta
  • 1 cup Kalamata olives, pitted and halved
  • 1 cup feta cheese, crumbled
  • 1 large cucumber, diced (English cucumber preferred)
  • 1 cup cherry tomatoes, halved (optional)
  • ½ small red onion, thinly sliced
  • ¼ cup fresh parsley, chopped
  • 3 tablespoons freshly squeezed lemon juice
  • ¼ cup extra virgin olive oil
  • 1 clove garlic, minced
  • 1 teaspoon dried oregano
  • Salt and black pepper to taste

Instructions

  1. Bring a large pot of salted water to a boil. Add 12 ounces of fusilli or rotini pasta and cook according to package instructions, about 9-11 minutes until al dente. Stir occasionally to prevent sticking. Drain the pasta in a colander and rinse briefly under cold water to stop the cooking process. Set aside to cool for about 10 minutes.
  2. While the pasta cools, dice 1 large cucumber, halve 1 cup of cherry tomatoes if using, thinly slice ½ small red onion, and chop ¼ cup fresh parsley. Place all in a large mixing bowl.
  3. Pit and halve 1 cup of Kalamata olives, then crumble 1 cup of block feta cheese. Add both to the bowl with the veggies.
  4. In a small bowl, whisk together 3 tablespoons freshly squeezed lemon juice, ¼ cup extra virgin olive oil, 1 minced garlic clove, 1 teaspoon dried oregano, and a pinch of salt and black pepper. Taste and adjust seasoning as needed.
  5. Add the cooled pasta to the bowl with the veggies, olives, and feta. Pour the dressing over the top. Toss gently but thoroughly to coat every piece of pasta and vegetable, being careful not to break up the feta too much.
  6. Cover the bowl and chill in the refrigerator for at least 30 minutes to let flavors marry. Before serving, give it one last gentle toss and adjust seasoning if needed.

Notes

Do not overcook pasta; al dente texture is key. Rinse pasta with cold water to stop cooking and prevent clumping. Use good-quality Kalamata olives and firm block feta for best flavor. Let salad chill for at least 30 minutes for flavors to meld. Adjust salt carefully as olives and feta add saltiness. If salad feels dry after chilling, add a splash of olive oil and lemon juice. For gluten-free, use chickpea or lentil pasta. For dairy-free, omit feta or use plant-based cheese.

Nutrition

Keywords: Greek pasta salad, fresh pasta salad, feta cheese salad, Kalamata olives, cucumber salad, easy pasta salad, Mediterranean salad

Find it online: https://emmastirs.com/fresh-greek-pasta-salad-recipe-easy-homemade-with-olives-feta-cucumber/