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.