If you’re on the lookout for a simple yet satisfying dish, this Greek Pasta Salad with Kalamata Olives is just what you need. Chilled, colorful, and packed with flavor, it’s perfect for warm days or any time you want something fresh.
This recipe offers fresh vegetables, a filling option with chickpeas, and customizable ingredients for personal taste preferences.
Sometimes, I struggle to find meals that everyone will enjoy, especially when friends with dietary restrictions come over. This recipe ticked all the boxes for me, being vegetarian and super easy to make. Plus, it crowd-pleases without any fuss!
The beauty of this salad is how quickly it comes together. In just 20 minutes, you can have a heaping bowl of deliciousness ready to go. The crisp veggies and tangy olives make it feel bright and hearty, which is a win in my book.
Why You Will Love This Recipe
- Fresh and Crunchy , This salad is loaded with crisp vegetables that add a bright crunch, making every bite feel refreshing.
- Briny and Creamy Flavor , The combination of tangy kalamata olives and creamy feta packs a punch, giving you that delicious Greek taste you crave.
- Quick and Easy Prep , You can whip this salad up in just 20 minutes, making it a great option for busy weeknights or last-minute gatherings.
- Perfect for Meal Prep , Store it in an airtight container and enjoy the leftovers for up to three days, ideal for grab-and-go lunches.
Ingredient Notes
- Farfalle pasta: This funky-shaped pasta holds onto all the veggies and dressing nicely. Choose organic if you can for better flavor.
- Kalamata olives: These add a salty touch that’s really important here. Go for brine-packed ones to boost that rich flavor. You can swap in green olives if needed.
- Feta cheese: Crumbled feta brings a creamy element that meshes perfectly with the tangy dressing. Opt for good quality, preferably made from sheep’s milk.
- Cherry tomatoes: Their sweetness contrasts beautifully with the salty olives. Pick vibrant, firm ones , they’ll add a nice pop of color and flavor.
- English cucumber: They’re crunchier and less seedy than regular cucumbers, which adds that fresh crunch we all love. If you can’t find them, a Japanese cucumber works too.
- Fresh parsley: It brightens up the dish with its herbaceousness. If you’re not a fan, try swapping in fresh basil or dill for a different twist.
- Red onion: For a bit of bite, red onion works wonders here. If it’s too strong for your taste, white onion is a great substitute and still packs a punch.
- Tzatziki sauce: It’s the creamy dressing that ties everything together. If you’re fresh out, mix Greek yogurt with a splash of lemon juice and some dill for a quick swap.
Keep scrolling to the recipe card below for the full printable recipe!
Recipe Tips
- If pasta starts to clump together, rinsing it with cold water immediately after draining can help separate the strands.
- When the salad feels a bit dry or lacks flavor, a splash of vinegar or extra dressing can bring it to life.
- For a smoother tzatziki sauce, mixing in a little olive oil or water can help thin it out to your preferred consistency.
- If you’re looking for a delicious twist, using brine-packed olives can really boost the flavor of your salad.
- When time is tight, quickly chopping your veggies while the pasta cooks can help streamline your prep process.
Serving Suggestions
- Serve Greek pasta salad with grilled chicken to create a satisfying meal. Accompany with garlic bread and tzatziki for added flavor.
- This pasta salad also shines at picnics, BBQs, and family gatherings as a side dish. It serves as a base for mixed greens or proteins in other recipes.
- Top with a drizzle of olive oil or a sprinkle of lemon juice just before serving. These finishing touches add freshness and enhance the dish.
Storage Guidelines
- To keep your greek pasta salad fresh, follow these storage tips:
- Refrigeration: Store salad in an airtight container in the fridge for up to 3 days. This keeps ingredients crisp and flavorful.
- Freezing: For longer storage, freeze salad in a freezer bag, removing excess air. Freeze for up to 2 months. Thaw in the fridge overnight.
- Serving Temperature: Serve salad chilled after storage. Allow it to sit at room temperature for 15 minutes before serving.
Recipe Variations
- You can use orzo pasta instead of farfalle for a slight shift in texture and shape.
- Add 1 teaspoon of dried oregano or 1 tablespoon of fresh oregano for an herbaceous kick.
- Either swap the kalamata olives for green olives or replace the feta with ricotta cheese for a creamier option.
- If you are preparing a larger batch, double the pasta to 2 pounds and scale other ingredients accordingly.
Did you make this recipe? Scroll down to leave a star rating and review!
Greek Pasta Salad with Kalamata Olives
A refreshing and colorful pasta salad featuring farfalle pasta, fresh veggies, and a zesty dressing, perfect for summer gatherings.
Equipment
- Large pot
- Mixing bowl
- Small bowl
- Whisk
- Knife
- Cutting board
Ingredients
- 1 pound farfalle pasta (450g)
- 1 large English cucumber diced
- 2 cups cherry tomatoes (300g), halved
- ¼ cup fresh parsley (15g), chopped
- ¾ cup kalamata olives (100g), pitted and cut in half
- ¾ cup chickpeas (120g), drained and patted dry
- ½ cup red onion (75g), diced
- 1 8-ounce crumbled feta cheese (227g) container
- 2 cloves garlic minced
- ⅓ cup olive oil (80ml)
- 3 tablespoons red wine vinegar (45ml)
- 2 teaspoons granulated sugar (10g)
- ½ teaspoon salt
- ½ teaspoon ground black pepper
- 1 cup tzatziki sauce (240ml)
Instructions
- Start by boiling water in a large pot and adding in 1 pound of farfalle pasta. Cook until al dente, keeping an eye on it, as the aroma fills your kitchen. Once done, rinse it with cold water right after draining to prevent the pasta from sticking.
- While the pasta cooks, dice 1 large English cucumber and 1/2 cup of red onion. Make sure to chop the onion small to avoid overpowering the salad.
- In a large bowl, toss together the chopped cucumber, 2 cups of halved cherry tomatoes, 3/4 cup of halved kalamata olives, 3/4 cup of drained chickpeas, and the diced red onion. Make sure everything is evenly distributed.
- Sprinkle 1 cup of crumbled feta cheese and 1/4 cup of chopped fresh parsley over the mixed veggies. Toss gently, being cautious not to break the feta too much to preserve those perfect bites.
- In a small bowl, combine 1/3 cup of olive oil, 3 tablespoons of red wine vinegar, 2 teaspoons of granulated sugar, 1/2 teaspoon of salt, 1/2 teaspoon of ground black pepper, and 2 cloves of minced garlic. Stir well until mixed and the tangy aroma is released.
- Pour the dressing over your salad mixture and gently toss everything to coat. Be careful not to toss too aggressively to keep the feta intact.
- Let the salad chill in the refrigerator for about 30 minutes before serving. This allows the flavors to blend beautifully. Keep in mind that chilling too long may soften the veggies.
Notes
Store in an airtight container in the fridge for up to 3 days. If pasta starts to clump together after cooking, rinsing it with cold water immediately after draining will help separate the strands. If the salad feels dry or lacks flavor, a splash of vinegar or extra dressing can be added for enhancement. To achieve a smoother tzatziki sauce, mix in some olive oil or water to reach your desired consistency. When time is tight, chopping your vegetables while the pasta cooks can help streamline the prep process.
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