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Close-up of Greek Olive Pasta Salad showing textured rotini spirals, wrinkled kalamata olives, and fresh green cucumber slices.

Greek Olive Pasta Salad: The Ultimate Mediterranean Summer Side

This vibrant Greek Olive Pasta Salad features al dente rotini, salty kalamata olives, and fresh vegetables tossed in a zesty herb vinaigrette. Perfect for Pinterest-worthy meal prep or your next summer backyard BBQ gathering.
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Prep Time 15 minutes
Cook Time 10 minutes
Total Time 25 minutes
Servings: 6 cups
Course: Lunch, Side Dish
Cuisine: Greek, Mediterranean
Calories: 310
Ingredients Equipment Method Notes

Ingredients
  

Salad Components
  • 1 lb rotini pasta 454g, cooked al dente
  • 1 cup pitted kalamata olives 150g, wrinkled and dark purple
  • 2 cups cherry tomatoes 300g, halved
  • 1 large cucumber 300g, unpeeled and sliced into semi-circles
  • 1/2 medium red onion 75g, thinly sliced into rings
  • 1/2 cup feta cheese 75g, crumbled into small chunks
  • 3/4 cup herb vinaigrette dressing 180ml
  • 1 tbsp dried oregano
  • 2 tbsp fresh parsley chopped

Equipment

  • 1 Large pot For boiling pasta
  • 1 Rustic ceramic bowl For mixing and serving

Method
 

Preparation
  1. Boil the rotini in salted water until al dente. Drain and rinse with cold water to stop the cooking and prevent sticking.
  2. Halve the cherry tomatoes, slice the cucumbers into thin semi-circles, and slice the red onion into thin rings.
  3. In a large bowl, combine the cold pasta, olives, tomatoes, cucumbers, and onions. Toss with the herb vinaigrette until coated.
  4. Gently fold in the crumbled feta cheese and top with dried oregano and fresh parsley.

Notes

Rinse your pasta in cold water to keep it from getting gummy.
Add feta last to prevent the dressing from turning cloudy.