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Close-up top-down view of Greek Olive Pasta Salad in a white ceramic bowl featuring rotini, red tomatoes, and green cucumbers. (Greek Olive Pasta Salad)

Greek Olive Pasta Salad with Feta and Vinaigrette

A vibrant Greek Olive Pasta Salad featuring rotini pasta, whole Kalamata olives, and pimiento-stuffed green olives. Tossed in a clear oregano vinaigrette with fresh feta and crisp vegetables for the perfect Mediterranean side dish.
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Prep Time 20 minutes
Cook Time 10 minutes
Total Time 30 minutes
Servings: 6 cups
Course: Salad, Side Dish
Cuisine: Greek, Mediterranean
Calories: 345
Ingredients Equipment Method Notes

Ingredients
  

Main Ingredients
  • 1 lb rotini pasta 450g, cooked al dente
  • 1 cup whole Kalamata olives approx. 150g
  • 1/2 cup pimiento-stuffed green olives approx. 75g
  • 1 large English cucumber 300g, diced with skin on
  • 2 cups cherry tomatoes 300g, halved
  • 1/2 medium red onion sliced paper-thin
  • 6 oz feta cheese 170g, large irregular crumbles
  • 1/2 cup fresh parsley 15g, chopped
  • 1/2 cup extra virgin olive oil 120ml
  • 1/4 cup red wine vinegar 60ml
  • 1 tsp dried oregano 2g

Equipment

  • 1 Large pot For boiling pasta
  • 1 White Ceramic Serving Bowl For assembly and presentation
  • 1 Small Mason Jar For shaking the vinaigrette

Method
 

Preparation
  1. Boil the rotini in salted water for 8-10 minutes until al dente. Drain and rinse with cold water immediately.
  2. In a small jar, shake together olive oil, red wine vinegar, and dried oregano until well combined and clear.
  3. Dice the cucumber with skin on, halve the cherry tomatoes, and thinly slice the red onion.
  4. Combine pasta, both types of olives, and vegetables in a large bowl. Pour dressing over and toss.
  5. Gently fold in the large feta crumbles and chopped fresh parsley before serving.

Notes

Use a block of feta in brine for the best flavor.
Keep olives whole to prevent the dressing from discoloring.