Greek Pasta Salad with Feta Recipe
This pasta salad combines the flavors of a classic Greek salad with the convenience of a lunchbox-friendly dish. In Greece, similar salads often appear at picnics and family gatherings because they’re easy to make for a crowd. Here, it’s perfect as an office lunch or as a dish for a party table.
This salad combines the freshness of a Greek salad with the heartiness of pasta, making it both light and satisfying. It’s easy to transport, keeps well in the fridge and is ideal for preparing in advance for busy days or gatherings.
Chef's tips
Make sure the pasta is fully cooled before adding the vegetables and feta so they stay firm and don’t release too much juice. Don’t overcook the pasta—slightly al dente pasta keeps its shape and texture better in the salad.
How to serve
Serve in a large bowl for sharing or portion into individual containers for grab-and-go lunches. You can top each serving with a few extra olives or a sprinkle of oregano for a more pronounced Mediterranean touch.
Ingredients
- pasta short, e.g. fusilli, farfalle or penne - 250 g
- feta cheese cut into cubes - 150 g
- cherry tomatoes halved - 200 g
- cucumber long, cut into half-slices - 0.5 pieces
- red bell pepper diced - 1 piece
- black olives pitted, halved - 12 pieces
- red onion thinly sliced - 0.5 pieces
- olive oil - 4 tablespoons
- lemon juice freshly squeezed - 1.5 tablespoons
- dried oregano - 1 teaspoon
- garlic grated or pressed - 1 clove
- salt or to taste - 0.5 teaspoons
- black pepper - 0.25 teaspoons
Preparation
- Cook the pasta in a large amount of salted water according to the package instructions, but reduce the cooking time by 1 minute so it stays slightly firm. Drain and briefly rinse under cold water to stop the cooking.
- Transfer the pasta to a large bowl, drizzle with 1 tablespoon of olive oil and toss so it doesn’t stick together. Set aside to cool completely.
- Wash the cherry tomatoes and cut them in half. Wash the cucumber and cut into half-slices. Wash the pepper, remove the core and dice it.
- Peel the onion and slice it into thin strips. If it’s very sharp, cover it with cold water for 5 minutes, then drain.
- Add the tomatoes, cucumber, pepper, onion, olives and feta cubes to the bowl with the pasta.
- In a small bowl, mix the remaining olive oil, lemon juice, oregano, garlic, salt and pepper. Whisk with a fork for about 20–30 seconds until you get a smooth dressing.
- Pour the dressing over the salad and gently toss with a large spoon, trying not to crush the feta and tomatoes.
- Taste and, if needed, adjust the seasoning with more salt, pepper or lemon juice. Before serving, you can chill the salad in the fridge for 20–30 minutes to let the flavors meld.
Storage
Sałatkę przechowuj w lodówce w zamkniętym pojemniku. Przed podaniem wyjmij ją na 15 minut, aby się ogrzała i delikatnie wymieszaj, bo sos może opaść na dno.
