Greek Pasta Salad with Feta, Kalamata Olives and Oregano Dressing

Greek pasta salad takes the flavours of a Greek village salad (cucumber, tomato, red onion, Kalamata olives, feta and oregano) and tosses them with short pasta and a sharp olive oil dressing. It is not a traditional Greek dish, but it is a much-loved picnic and potluck salad, quick to make and easy to scale up. The trick is dressing the pasta while it is still slightly warm, so it soaks up the flavour.

Greek pasta salad recipe

Serves: 6 servings. Prep: 20 minutes. Cook: 10–12 minutes. Total: about 35 minutes.

Ingredients

Salad

• 12 oz (340 g) short pasta such as fusilli, penne or farfalle
• 1 English cucumber, diced
• 1 pint (300 g) cherry tomatoes, halved
• 1 green or red pepper, diced
• ½ small red onion, thinly sliced
• ½ cup (75 g) pitted Kalamata olives, halved
• 5 oz (150 g) feta, cubed or crumbled
• A handful of chopped parsley or dill

Dressing

• ⅓ cup (80 ml) extra virgin olive oil
• 3 tbsp red wine vinegar
• 1 tbsp lemon juice
• 1 small garlic clove, grated
• 1½ tsp dried Greek oregano, such as our dried Greek oregano
• ½ tsp Dijon mustard (optional)
• Salt and pepper

Method

1. Cook the pasta in well-salted water until just al dente. Drain, rinse briefly under cold water to stop the cooking, and drain well.
2. Whisk or shake the dressing ingredients together.
3. Toss the warm-but-not-hot pasta with about half the dressing so it absorbs the flavour.
4. Add the cucumber, tomatoes, pepper, onion and olives, then the rest of the dressing, and toss.
5. Fold in the feta and herbs. Taste and adjust the salt, vinegar and oregano.
6. Serve straight away, or chill for 30 minutes to let the flavours settle.

Choosing the pasta

Shapes with ridges and twists, such as fusilli, rotini, penne or farfalle, hold the dressing best. Orzo makes a softer, spoonable version; our Greek orzo salad is built around it. Cook the pasta just to al dente; it keeps softening as it absorbs the dressing, and overcooked pasta turns mushy by the next day.

The dressing

This is a classic Greek-style vinaigrette: olive oil, red wine vinegar, a little lemon, garlic and dried oregano. Dried Greek oregano is more aromatic than fresh here and is what gives the salad its Greek character. If you already have a jar of our Greek salad dressing in the fridge, use about ⅔ cup of it instead. Pasta drinks up dressing as it sits, so keep a little back to refresh leftovers.

Add-ins and swaps

• Protein: chickpeas, grilled chicken (try our Greek chicken marinade) or canned tuna.
• Vegetables: roasted red peppers, artichoke hearts, baby spinach or rocket.
• Cheese: a block of Greek feta crumbled by hand has the best texture; pre-crumbled feta tends to be drier.
• Olives: Kalamata olives are the classic choice; halve them so their flavour spreads through the salad.

Making it ahead

You can make this salad up to a day ahead. For the best texture, keep the cucumber and tomatoes separate and add them, with the feta, shortly before serving. Toss in a spoonful of the reserved dressing or a squeeze of lemon to wake it up.

Food safety for picnics and potlucks

Pasta salad sits out on many buffet tables, so a few simple rules help. The USDA advises not leaving perishable food in the “danger zone” of 40°F–140°F (4°C–60°C) for more than 2 hours, or more than 1 hour when it is above 90°F (32°C) outdoors. Keep the salad in a cooler or on ice until serving. Leftovers kept in the fridge are best eaten within 3 to 4 days, according to the USDA.

For more salads, see our Greek salad (horiatiki) and tzatziki, or browse all the Greek pantry recipes and the Kalamata olive collection.

Sources

• USDA FSIS: “Danger Zone” (40°F–140°F)
• USDA FSIS: Leftovers and food safety
• EUR-Lex: Commission Regulation (EC) No 1829/2002 registering “Feta” as a protected designation of origin

Greek pasta salad: frequently asked questions