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Fresh Greek Cucumber Pasta Salad Recipe Easy Homemade Feta Olive Delight

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A light and refreshing Greek-inspired pasta salad featuring crisp cucumbers, briny olives, and creamy feta tossed in a tangy lemon-oregano dressing. Perfect for warm weather and quick meals.

Ingredients

Scale
  • 8 ounces rotini or penne pasta, cooked al dente
  • 1 large English cucumber, diced
  • 1 cup cherry tomatoes, halved (optional)
  • 1/2 cup Kalamata olives, pitted and sliced
  • 1 cup feta cheese, crumbled (preferably block feta)
  • 1/4 cup red onion, finely chopped
  • 2 tablespoons fresh parsley, chopped
  • 1/4 cup extra virgin olive oil
  • 2 tablespoons fresh lemon juice
  • 1 garlic clove, minced
  • 1 teaspoon dried oregano
  • Salt and freshly ground black pepper, to taste

Instructions

  1. Bring a large pot of salted water to a boil. Add 8 ounces of rotini or penne and cook according to package instructions, usually 8-10 minutes, until al dente. Drain and rinse under cold water to stop cooking and cool the pasta. Set aside to drain well.
  2. While pasta cooks, dice the English cucumber into bite-sized pieces. Halve cherry tomatoes if using, finely chop red onion, pit and slice Kalamata olives, and chop fresh parsley. Set aside.
  3. In a small bowl or jar, combine extra virgin olive oil, fresh lemon juice, minced garlic, dried oregano, salt, and pepper. Whisk or shake vigorously until emulsified and fragrant.
  4. In a large mixing bowl, combine the cooled pasta, cucumbers, tomatoes, olives, red onion, and parsley. Pour the dressing over the salad and toss gently to coat evenly.
  5. Add crumbled feta cheese last, folding it in carefully to keep some chunks intact.
  6. Cover and refrigerate the salad for at least 30 minutes before serving to let flavors meld. If in a hurry, it can be served immediately but tastes best chilled.
  7. Before serving, give the salad a gentle toss and adjust seasoning with extra salt, pepper, or lemon juice if needed.

Notes

Cook pasta al dente to avoid mushy salad. Rinse pasta with cold water to cool and prevent sticking. Use block feta for better texture and flavor. Let salad chill at least 30 minutes for best taste. Drain cucumbers well to avoid watery salad. Dressing can be made ahead and rested for 10 minutes to marry flavors.

Nutrition

Keywords: Greek pasta salad, cucumber pasta salad, feta cheese salad, Mediterranean salad, easy pasta salad, healthy pasta salad, summer salad, olive pasta salad

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