Greek Pasta Salad with Feta and Cucumber (25 Minutes)

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This salad features al dente pasta tossed with crisp cucumbers, juicy tomatoes, briny olives, tangy feta cheese, and a zesty dressing. It’s a perfect option for a quick and satisfying meal or a side dish for picnics, barbecues, or potlucks. The combination of fresh ingredients, herbs, and a flavorful dressing creates a delightful harmony of tastes and textures. With its vibrant colors and delicious flavors, this Greek pasta salad is sure to be a hit at any gathering.

  • Prep Time: 15 minutes
  • Cook Time: 10 minutes
  • Total Time: 25 minutes
  • Yield: 4 servings 1x

Ingredients

Units Scale
  • 8 ounces (225g) rotini or fusilli pasta
  • 1 English cucumber, diced
  • 1 pint cherry tomatoes, halved
  • 1/2 cup Kalamata olives, pitted and sliced
  • 1/2 cup crumbled feta cheese
  • 1/4 cup red onion, thinly sliced
  • 2 tablespoons fresh dill, chopped
  • 2 tablespoons fresh parsley, chopped

For the dressing:

  • 1/4 cup extra-virgin olive oil
  • 2 tablespoons red wine vinegar
  • 1 clove garlic, minced
  • 1 teaspoon dried oregano
  • Salt and pepper to taste

Instructions

  1. Cook the pasta according to the package instructions until al dente. Drain and rinse with cold water to stop the cooking process. Set aside.
  2. In a large bowl, combine the cooked pasta, diced cucumber, cherry tomatoes, Kalamata olives, crumbled feta cheese, red onion, fresh dill, and fresh parsley.
  3. In a separate small bowl, whisk together the olive oil, red wine vinegar, minced garlic, dried oregano, salt, and pepper to make the dressing.
  4. Pour the dressing over the pasta and toss gently to combine, ensuring all ingredients are coated with the dressing.
  5. Refrigerate for at least 15 minutes to allow the flavors to meld together.
  6. Serve chilled and garnish with additional fresh herbs if desired.

Notes

If possible, allow the salad to chill in the refrigerator for at least 15 minutes before serving. This will give the flavors time to develop and the ingredients to meld together. Feel free to add other veggies to customize the salad to your liking. Some popular additions include bell peppers, red onion, or artichoke hearts. For extra protein, you can add chickpeas, grilled chicken, or grilled shrimp if desired. Enjoy!

*Please keep in mind that the following nutritional information is based on estimates and can vary depending on the specific brands and ingredients used.

Nutrition

  • Serving Size: 1 serving
  • Calories: 380
  • Sugar: 4g
  • Sodium: 510mg
  • Fat: 21g
  • Carbohydrates: 39g
  • Fiber: 3g
  • Protein: 10g
  • Cholesterol: 15mg

Pair this with...

Roasted Artichoke Hearts

Start by preheating your oven to 400°F (200°C). If you're using fresh artichokes, trim off the stems and leaves, and scoop out the fuzzy choke, leaving only the heart. For a quicker option, you can use canned or jarred artichoke hearts — just make sure to drain and pat them dry. Spread the artichoke hearts on a baking sheet, ensuring they're not overcrowded. Drizzle them with olive oil and season with salt and pepper. Add some minced garlic, a squeeze of lemon juice, and perhaps a sprinkle of red pepper flakes for a touch of heat. Toss everything together to ensure the artichoke hearts are well-coated. Roast in the oven for 20-25 minutes, or until they're golden brown and slightly crispy at the edges. Once done, remove from the oven and transfer to a serving dish. Garnish with freshly chopped parsley or grated Parmesan, if desired.

Roasted Rosemary Chickpeas

Starting with a can of chickpeas, drain and rinse them, then pat dry to ensure maximum crispiness during roasting. Toss them in a bowl with a good glug of olive oil, freshly chopped rosemary, salt, and maybe a touch of garlic powder for an extra depth of flavor. Spread them out on a baking sheet in a single layer, ensuring they're not overcrowded. Pop them into a preheated oven at around 400°F (205°C) and roast for 20-30 minutes, giving them a good shake halfway through. You're looking for a deep golden hue and a nice crunch when bitten. Let them cool slightly, and then they're ready to be devoured!

Tomato and Cucumber Salad

Begin with some ripe tomatoes and slice them into wedges. Take a cucumber and cut it into thin rounds. Mix them together in a bowl. Add a bit of olive oil and a splash of vinegar—red or white wine vinegar works best. Season with some salt and pepper to taste. If you've got some basil or dill on hand, you can chop that up and throw it in too.

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