Greek Pasta Salad with Kalamata Olives
Not all pasta salads are created equal—some are bland, lifeless, and forgettable. This one is not. Packed with briny Kalamata olives, juicy tomatoes, crisp cucumbers, and tangy feta, it delivers flavor in every bite. A zesty Greek dressing ties it all together, making you feel like you’re on a sunny island instead of your kitchen. It’s fresh, easy, and actually exciting to eat. Whether you’re meal-prepping, bringing it to a potluck, or just eating straight from the bowl, this salad won’t disappoint. Let’s put an end to boring pasta salads and make one worth talking about.
Greek Pasta Salad with Kalamata Olives
A bold and tangy Greek pasta salad loaded with Kalamata olives, crisp vegetables, and feta, all tossed in a vibrant Mediterranean dressing.
Ingredients
- 12 oz pasta rotini or penne hold dressing well
- 1 cup cherry tomatoes halved (adds sweetness)
- 1 cup cucumber diced (keeps it refreshing)
- ½ cup red bell pepper chopped (for crunch)
- ½ cup red onion thinly sliced (for a little bite)
- ½ cup Kalamata olives halved (the star of the show)
- ½ cup feta cheese crumbled (because cheese makes everything better)
- ¼ cup extra virgin olive oil get the good kind
- 2 tbsp red wine vinegar adds that signature zing
- 1 garlic clove minced (mandatory)
- 1 tsp dried oregano Greek salad must-have
- ½ tsp salt adjust as needed
- ½ tsp black pepper because seasoning is life
Instructions
- Cook pasta in salted boiling water until al dente. Drain and rinse under cold water.
- Chop the tomatoes, cucumbers, bell peppers, red onions, and olives while the pasta cools.
- Whisk olive oil, red wine vinegar, garlic, oregano, salt, and black pepper in a small bowl.
- Combine pasta, vegetables, olives, and feta in a large mixing bowl.
- Pour dressing over everything and toss well. Adjust seasoning if needed.
- Let it chill for 15 minutes for the flavors to meld (if you have patience).
Notes
Nutritional Values (Per Serving)
- Calories: 330
- Total Fat: 14g
- Saturated Fat: 5g
- Carbohydrates: 42g
- Fiber: 4g
- Protein: 10g
Vitamins & Minerals (Per Serving)
- Vitamin C: 20%
- Calcium: 18%
- Iron: 10%
- Potassium: 12%
- Vitamin K: 15%
Additional Notes & Tips
- Swap feta for vegan cheese if you’re dairy-free.
- Add grilled chicken or chickpeas for extra protein.
- Let it marinate overnight for even better flavor.
- Store leftovers in the fridge for up to 3 days—if they last that long.
- Serve with warm pita bread for the full experience.
