Cold Greek Pasta Salad with Olives: The Ultimate Summer Flex
Picture this: It’s scorching outside, your kitchen feels like a sauna, and the last thing you want is a hot meal. Enter Cold Greek Pasta Salad—your ticket to flavor town without breaking a sweat. This isn’t some sad, soggy side dish.
It’s a vibrant, tangy, crunchy masterpiece that’ll have your taste buds doing backflips. Perfect for picnics, meal prep, or pretending you’re on a Mediterranean vacation. Best part?
You’ll spend less time cooking than it takes to watch a TikTok. Ready to upgrade your salad game? Let’s go.
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Why This Recipe Slaps
This isn’t just another pasta salad.
It’s a flavor bomb with briny olives, crisp veggies, and creamy feta. The dressing? A zesty lemon-oregano situation that clings to every noodle.
It’s refreshing, filling, and stupidly easy to make. Plus, it gets better as it sits, so leftovers are basically a reward for your future self. If you’ve ever suffered through a bland, mayo-heavy pasta salad, this is your redemption arc.
Ingredients You’ll Need
- 8 oz short pasta (like fusilli or penne)
- 1 cup cherry tomatoes, halved
- 1/2 cup Kalamata olives, pitted and sliced
- 1/2 cup cucumber, diced
- 1/4 cup red onion, thinly sliced
- 1/2 cup feta cheese, crumbled
- 1/4 cup fresh parsley, chopped
For the Dressing:
- 1/4 cup olive oil
- 2 tbsp lemon juice
- 1 tsp dried oregano
- 1 clove garlic, minced
- Salt and pepper to taste
How to Make It (Without Messing Up)
- Cook the pasta al dente according to the package.Drain and rinse under cold water to stop the cooking. Pro tip: Don’t overcook it unless you enjoy mush.
- Whisk the dressing ingredients in a small bowl. Taste it.Adjust seasoning. Congrats, you’ve just made magic.
- Toss everything together in a large bowl—pasta, veggies, olives, feta, and dressing. Mix gently unless you want a crumbled feta massacre.
- Chill for at least 30 minutes.This lets the flavors mingle like guests at a killer party.
- Top with extra feta and parsley before serving. Because presentation matters, even if it’s just for your cat.
Storage: Keep It Fresh
Store leftovers in an airtight container in the fridge for up to 3 days. The pasta might soak up some dressing, so give it a quick stir before serving.
FYI, this doesn’t freeze well—texture crimes will occur.
Why This Salad Is a Win
It’s packed with veggies, healthy fats from olives and olive oil, and protein from feta. Plus, it’s versatile AF. Serve it as a side, main, or stuff it in a pita for a lazy lunch.
It’s also a crowd-pleaser at potlucks, assuming your friends have decent taste.
Common Mistakes (Don’t Be That Person)
- Overcooking the pasta. Al dente or bust.
- Skipping the chill time. Patience is a virtue, and flavor needs time to develop.
- Using pre-crumbled feta.It’s drier and sadder than block feta. Just chop it yourself.
Swaps and Subs
No Kalamatas? Use black olives (but we’re judging you lightly).
Add bell peppers for extra crunch, or swap parsley for mint. Vegan? Skip the feta or use a plant-based version.
IMO, the dressing is the star—customize the rest.
FAQs
Can I use a different pasta?
Absolutely. Short shapes like rotini or farfalle work best. Avoid long noodles unless you enjoy awkward fork twirling.
How do I make it ahead?
Prep everything but the dressing.
Toss it together 1-2 hours before serving to keep the veggies crisp.
Is this salad gluten-free?
Not unless you use GF pasta. But hey, that’s an easy fix.
Can I add protein?
Grilled chicken, shrimp, or chickpeas would all slay here. Go wild.
Final Thoughts
This Cold Greek Pasta Salad is the hero your summer meals deserve.
It’s easy, flavorful, and basically foolproof. Whether you’re feeding a crowd or just yourself (no shame), it’s a guaranteed win. Now go forth and salad.
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