Print

Fresh Greek Pasta Salad Recipe Easy Homemade Kalamata Olive Salad

fresh greek pasta salad - featured image
Print Recipe

A quick and vibrant Greek pasta salad featuring Kalamata olives, fresh veggies, and feta cheese, perfect for a light meal or picnic.

Ingredients

Scale
  • 8 ounces (225 grams) rotini or penne pasta
  • 1 cup (about 150 grams) Kalamata olives, pitted and roughly chopped
  • 1 cup cherry tomatoes, halved
  • 1 medium cucumber, diced (seeded if preferred)
  • ¼ cup red onion, finely diced (optional)
  • ½ cup crumbled feta cheese
  • 2 tablespoons fresh parsley, chopped
  • 1 tablespoon fresh mint, chopped (optional)
  • ⅓ cup (80 ml) extra virgin olive oil
  • Juice of 1 lemon (about 2 tablespoons)
  • 1 teaspoon dried oregano
  • Salt and black pepper to taste

Instructions

  1. Bring a large pot of salted water to a boil. Add 8 ounces (225 grams) of rotini or penne pasta. Cook according to package instructions, usually about 9-11 minutes for al dente. Stir occasionally to prevent sticking. Taste to check doneness—you want a slight chew, not mushy. Drain the pasta and rinse briefly under cold water to stop cooking and cool it down. Set aside to drain thoroughly.
  2. While pasta cooks, halve 1 cup of cherry tomatoes, dice 1 medium cucumber (seeded if you’d like), finely chop ¼ cup red onion (if using), and roughly chop 1 cup Kalamata olives. Chop 2 tablespoons fresh parsley and 1 tablespoon fresh mint.
  3. In a small bowl, whisk together ⅓ cup (80 ml) extra virgin olive oil, juice of 1 lemon (about 2 tablespoons), 1 teaspoon dried oregano, and a pinch of salt and black pepper. Taste and adjust seasoning—remember olives add saltiness, so go light on salt initially.
  4. In a large mixing bowl, add cooled pasta, chopped veggies, olives, herbs, and ½ cup crumbled feta. Pour the dressing over everything. Toss gently but thoroughly, making sure the dressing coats all ingredients evenly. Let it sit for 10-15 minutes to allow flavors to meld.
  5. Taste again and adjust seasoning if needed. Add more lemon juice or olive oil if it feels dry. Serve chilled or at room temperature.

Notes

Do not overcook pasta; rinse with cold water after draining to stop cooking and cool quickly. Chop olives roughly to avoid overly salty salad. Use fresh lemon juice for best flavor. Let salad rest 10-15 minutes before serving to meld flavors. Store leftovers in airtight container in fridge up to 3 days; add fresh herbs before serving again.

Nutrition

Keywords: Greek pasta salad, Kalamata olives, easy salad, Mediterranean salad, feta cheese salad, healthy pasta salad

Find it online: https://lirafood.com/fresh-greek-pasta-salad-recipe-easy-homemade-kalamata-olive-salad/