Greek Pasta Salad with Feta and Olives

Classic Greek Pasta Salad with Feta and Olives

The sharp, citrusy scent of lemons always reminds me of my first tiny urban apartment. I didn't have a backyard or a grill, but I had a window that let in just enough light to grow a stubborn pot of parsley.

I remember whisking together this exact dressing for the first time, the lemon juice hitting the garlic and creating that sharp, mouth watering aroma that fills a room instantly.

This Greek Pasta Salad with Feta and Olives and Lemon Dressing is a guaranteed crowd pleaser. It’s the kind of dish that feels complete on its own but also acts as the ultimate supporting character for whatever else you’re serving.

I've made the mistake of overcooking the pasta before, turning a vibrant salad into a mushy mess, but once you master the "al dente" snap, it changes everything.

You can expect a salad that stays bright and fresh for days, unlike those mayo heavy versions that lose their charm after an hour. We are going for bold textures here: the shatter of a cold cucumber, the velvety crumble of quality feta, and the briny pop of a Kalamata olive.

It’s simple, it’s fresh, and it’s exactly what your indoor kitchen needs to feel like a Mediterranean getaway.

Vibrant Results: Why This Recipe Works

• Acid Based Penetration: The lemon juice and red wine vinegar act as a "marinade" for the starch, soaking into the pasta while it's still warm to season it from the inside out.
• Emulsification Stability: Using Dijon mustard creates a bridge between the 1/2 cup extra virgin olive oil and the lemon juice, preventing the dressing from separating and sliding off the pasta.
• Osmotic Balance: Salting the pasta water heavily ensures the rotini has its own flavor profile before it even touches the feta or olives.
• Aromatic Infusion: Dried Greek oregano has more concentrated oils than fresh, which bloom when they hit the acidity of the vinegar.

Choosing the right ingredients makes a massive difference in how the flavors land on your palate. While the budget options work for a quick Tuesday night, the premium barrel aged feta provides a velvety texture that really completes the urban dining experience.

Fresh Components for Every Urban Kitchen

The science behind these ingredients is what makes the salad stand up to sitting in the fridge without getting soggy. We aren't just tossing things in a bowl; we are building layers of texture.

1/2 cup extra virgin olive oil

Look for a peppery finish to cut through the pasta starch.

1/4 cup freshly squeezed lemon juice

Why this? Bottled juice lacks the volatile citrus oils that provide a fresh, floral aroma.

1 tbsp red wine vinegar

Adds a different dimension of tang compared to the lemon.

2 cloves garlic, minced

Why this? Fresh garlic provides a spicy punch that dried powder simply cannot replicate.

1 tsp dried Greek oregano

Essential for that earthy, authentic Mediterranean scent.

1/2 tsp Dijon mustard

Acts as the emulsifier to keep the dressing creamy and thick.

1 lb rotini pasta

The corkscrew shape is the "Goldilocks" of pasta for cold salads.

1 cup English cucumber

Why this? Thinner skin and smaller seeds mean less water release into the salad.

1 pint cherry tomatoes

Halved, they release just enough juice to mingle with the dressing.

1/2 cup Kalamata olives

Pitted and halved for a consistent briny bite in every forkful.

1/2 cup red onion

Sliced paper thin to provide crunch without overwhelming the palate.

1/2 cup green bell pepper

Adds an herbaceous, garden fresh snap.

6 oz feta cheese

Crumbled into medium chunks so it doesn't disappear into the pasta.

1/4 cup fresh parsley

Adds a final hit of vibrant green and cooling flavor.

This dish is the urban answer to heavy backyard sides. If you’re looking for something with a bit more sweetness for your next gathering, you might also like my Macaroni Salad for recipe. It uses a similar technique for the pasta but pivots toward a totally different flavor profile.

Essential Tools for Quick Side Prep

Chef Tip: Freeze your block of feta for 10 minutes before crumbling. This prevents it from turning into a paste and gives you those beautiful, distinct crumbles that look polished on the plate.

You don't need a massive kitchen for this, but two specific tools make it much easier. A large stainless steel mixing bowl is your best friend here it stays cold, which helps keep the vegetables crisp.

Also, a microplane for the garlic ensures the bits are so small they melt into the dressing rather than leaving someone with a giant chunk of raw garlic.

Assembling Your Salad with Chef Precision

1. Boil 1 lb rotini. Use a large pot of heavily salted water until the pasta is slightly firmer than al dente. Note: It will soften slightly as it absorbs the dressing later.
2. Whisk the vinaigrette. Combine 1/2 cup olive oil, 1/4 cup lemon juice, 1 tbsp red wine vinegar, 2 cloves minced garlic, 1 tsp oregano, 1/2 tsp Dijon, salt, and pepper until the mixture looks thickened and creamy.
3. Prep the produce. Slice 1 cup cucumber, halve 1 pint tomatoes, and chop 1/2 cup bell pepper until pieces are roughly the same size as the pasta.
4. Drain the pasta. Shake off all excess water until the pasta is steaming but dry to the touch.
5. Warm toss. Add half of the dressing to the warm pasta until every spiral is glistening and coated. Note: This allows the pasta to drink in the flavor.
6. Cool completely. Let the pasta reach room temperature until it no longer feels warm to the palm of your hand.
7. Integrate vegetables. Fold in the cucumber, tomatoes, olives, red onion, and bell pepper until the colors are evenly distributed.
8. Add final touches. Gently stir in 6 oz crumbled feta and 1/4 cup chopped parsley until just combined. Note: Don't overmix or the feta will cloud the dressing.
9. Chill and set. Refrigerate for at least 30 minutes until the flavors have melded and the salad is cold.

This salad is the ideal companion to a juicy protein. It pairs beautifully with a Turkey Burger Recipe for a complete weekend lunch. The acidity in the lemon dressing cuts right through the richness of the burger.

Solving Texture Issues for Polished Results

Why Your Pasta Feels Mushy

If your salad feels soft or heavy, the pasta likely sat in the water for 30 seconds too long. Pasta continues to cook for a moment after draining, and then it absorbs the dressing. Always pull it out while it still has a "white dot" in the center or a distinct bite.

Why the Dressing Disappeared

Pasta is a sponge. If you toss it while it's hot and then let it sit for hours, it will absorb every drop of that 1/2 cup of oil. To fix this, always save a splash of dressing or a squeeze of lemon to refresh the salad right before serving.

Common Mistakes Checklist ✓ Never rinse your pasta with cold water; the starch helps the dressing stick. ✓ Don't use "pre crumbled" feta; it’s often coated in cellulose which prevents it from tasting fresh.

✓ Avoid large onion chunks; paper thin slices provide flavor without the harsh aftertaste. ✓ Ensure the pasta is completely cooled before adding the feta to prevent melting. ✓ Squeeze the lemon fresh; the zest is also a great addition if you want extra punch.

Creative Variations for Your Weekly Rotation

Shrinking the Batch

If you are cooking for one or two, you can easily halve the recipe. Use 1/2 lb of pasta and reduce the liquids proportionately. For the garlic, use one large clove. Keep in mind that smaller batches cool faster, so be ready to toss that dressing quickly!

High Volume Urban Entertaining

Double this recipe for a party of 16. When working with 2 lbs of pasta, don't double the salt in the dressing immediately start with 1.5x and taste. You’ll want to cook the pasta in two separate batches to ensure the water stays at a rolling boil, preventing the rotini from getting gummy.

If you love the crunch of this dish, you might find my Creamy Cucumber Salad recipe to be a great alternative for a lighter, vegetable forward side that still uses that urban friendly vinegar base.

Debunking Pasta Salad Myths

Rinsing pasta with cold water does not "stop the cooking" better than just draining it and spreading it out. In fact, rinsing washes away the surface starch that helps our zesty lemon dressing cling to the rotini. Trust the carry over heat and let it air dry for a better texture.

Another myth is that you need to use "salad olives" or cheap oil because the flavor gets lost. In a simple Greek Pasta Salad recipe, there are so few ingredients that every single one is highlighted. Using a high-quality extra virgin olive oil is the difference between a "good" salad and a "vibrant" one.

Smart Storage for Lasting Fresh Flavor

Fridge Storage: Keep the salad in an airtight glass container for up to 4 days. Glass is better than plastic for this recipe because the acidity of the lemon and vinegar won't react with it, and it won't retain the smell of the red onions.

Freezer Note: I do not recommend freezing this. The cucumbers and tomatoes will turn to mush once thawed, and the feta will lose its creamy texture. This is a dish meant for fresh consumption.

Zero Waste Tip: If you have leftover dressing, use it to marinate chicken breasts or drizzle it over roasted chickpeas. Any leftover parsley stems can be tossed into a freezer bag for your next batch of homemade stock.

If you have a few olives left at the bottom of the jar, chop them finely and mix them into a bit of butter for a quick savory spread.

Stylish Presentation for Urban Entertaining

Plating is where you turn a simple side into a complete meal experience. Since we are cooking in an urban setting, space and style go hand in hand.

• Simple Plating: Serve in a large, light colored wooden bowl. The wood tones complement the green of the cucumbers and the red of the tomatoes, making it look rustic and inviting.
• Polished Plating: Use a wide, shallow rimmed platter. Instead of tossing everything, lay the dressed pasta down first, then artistically scatter the feta, olives, and parsley over the top. It looks like a stylist put it together.
• Restaurant Plating: Use a ring mold to stack the salad in the center of a clean white plate. Top with a single sprig of fresh parsley and a final crack of black pepper. Drizzle a tiny bit of extra olive oil around the base for a vibrant green halo.

Whether you're eating this straight out of the fridge on a Wednesday night or serving it on a slate platter for friends, the core of this dish remains its vibrant, fresh spirit. It’s proof that you don't need a backyard grill to have a complete, Mediterranean inspired meal.

Just some good pasta, a few fresh lemons, and the right technique. Enjoy every zesty bite!