Feta Mediterranean Pasta Salad
A bright and easy pasta salad with cherry tomatoes, cucumber, Kalamata olives, and crumbled feta tossed in a lemon-oregano vinaigrette. Perfect for picnics, potlucks, or make-ahead weekday lunches.
Ingredients
Salad
- 12 oz rotini pasta fusilli, or penne
- 1 cup cherry tomatoes halved
- 1 medium cucumber seeded and diced
- ½ small red onion thinly sliced
- ¾ cup Kalamata olives pitted and halved
- 1 cup crumbled feta cheese
- ⅓ cup chopped fresh parsley
Dressing
- ¼ cup extra-virgin olive oil
- 3 tbsp fresh lemon juice about 1 large lemon
- 1 clove garlic finely minced
- 1 tsp dried oregano or 1 tablespoon fresh, chopped
- Salt and freshly ground black pepper to taste
- 2 tbsp capers or 1/2 cup roasted red peppers, Optional
Instructions
- Bring a large pot of salted water to a boil. Cook the pasta according to package directions until al dente. Drain and rinse under cold water to stop the cooking; set aside to cool.
- Halve the cherry tomatoes, dice the cucumber, thinly slice the red onion, halve the olives, and chop the parsley.
- Whisk together the olive oil, lemon juice, minced garlic, oregano, and a pinch of salt and pepper. Taste and adjust seasoning.
- In a large bowl combine the cooled pasta, vegetables, and parsley. Pour dressing over the salad and toss to coat. Fold in most of the feta, reserving some for garnish.
- Cover and chill for at least 30 minutes to allow flavors to meld. Toss again before serving and sprinkle with remaining feta.
Notes
- Make-ahead: Prepare up to 24 hours in advance for fuller flavor. Taste and adjust salt just before serving.
- Variations: Add grilled chicken or shrimp for protein, swap basil for parsley, or use goat cheese for a creamier finish.
- Storage: Keeps 3–4 days in an airtight container in the refrigerator.
Nutrition
Calories: 320kcalCarbohydrates: 36gProtein: 10gFat: 15gSaturated Fat: 4gSodium: 450mgSugar: 4g
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