Classic Greek Pasta Salad with Feta and Olives

This Greek Pasta Salad is the side dish I reach for the second the weather turns warm. Tender pasta, crisp cucumber, sweet cherry tomatoes, briny olives, and salty feta get tossed together in a simple extra-virgin olive oil and red wine vinegar dressing. There is no mayonnaise or cream in this recipe—just bright Mediterranean flavor that improves as it rests. From boiling the pasta to chilling the finished salad, plan for roughly 30 minutes of active time and minimal fuss.

Key Ingredients

All ingredients and amounts appear in the recipe card below. The notes here highlight why each choice matters so the salad turns out well every time.

Pasta: Use a small pasta shape—ditalini, small shells, cavatelli, or farfalle work excellently. Small shapes hold dressing evenly without becoming heavy or gummy when chilled. If you prefer a larger shape, the salad is still tasty, but the dressing tends to pool rather than cling to every bite.

Pro Tip: Cook the pasta to al dente, then rinse immediately under cold water. That stops carryover cooking and prevents the noodles from softening as they sit in the dressing.

Fresh Vegetables: Use English cucumber (no peeling or scooping required), halved cherry tomatoes, and diced red or orange bell pepper. Halving cherry tomatoes keeps them intact without releasing too much juice; the bell pepper adds crunch and a touch of sweetness that balances the saltier ingredients.

Black Olives: Sliced, pitted black olives are mild and let the other flavors shine. Kalamata olives provide a deeper, more briny profile if you prefer that, but you may want to reduce added salt when using them.

Feta Cheese: Crumble a block of feta yourself rather than relying on pre-crumbled cheese. Freshly crumbled feta is creamier and avoids the dry powder that sometimes coats pre-crumbled varieties.

Red Onion: Diced red onion adds sharpness. If raw onion is too assertive for you, soak the diced pieces in ice water for about 10 minutes, then drain—this preserves crunch while softening the bite.

Simple Homemade Dressing: Only four ingredients are needed: red wine vinegar (or lemon juice), extra-virgin olive oil, garlic powder, and dried oregano. Whisk and let the dressing rest briefly so the garlic powder hydrates and blends smoothly into the oil.

How to Make Greek Pasta Salad

Gather a large pot for cooking pasta and a roomy mixing bowl for tossing the salad.

1. Make the dressing. In a small bowl or jar whisk together 1/4 cup red wine vinegar, 1/3 cup extra-virgin olive oil, 1/2 teaspoon garlic powder, and 1 teaspoon dried oregano. Season with salt and pepper to taste and set aside to allow flavors to meld.

2. Cook and cool the pasta. Boil the pasta in generously salted water until al dente according to package directions. Drain and rinse under cold water immediately to stop cooking and cool the noodles completely. Shake the colander and let the pasta sit briefly to drain thoroughly—excess water will dilute the dressing.

3. Prep the vegetables. While the pasta cooks, dice the English cucumber, halve the cherry tomatoes, dice the bell pepper, and dice the red onion. Prepping during the cook time keeps everything crisp and ready to toss together.

4. Combine. In a large bowl, add the cooled pasta, cucumber, cherry tomatoes, bell pepper, black olives, crumbled feta, and red onion. Pour the dressing over everything and toss gently until well coated—being gentle preserves the texture of the feta and the shape of the tomatoes.

5. Chill and serve. Cover and refrigerate for at least 30 minutes. Chilling allows the pasta to absorb the dressing so each bite is flavorful. Taste just before serving and adjust seasoning with a pinch of salt or a splash more vinegar if needed. Garnish with chopped fresh parsley and serve cold.