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Greek Pasta Salad with Kalamata Olives

PREP 10 minutes
COOK 10 minutes
TOTAL 50 minutes
Yield 8 people
Created by: Charlene Carey
Easy Greek Pasta Salad Recipe
A refreshing and colorful pasta salad featuring farfalle pasta, fresh veggies, and a zesty dressing, perfect for summer gatherings.
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Course: Salad, Side Dish
Cuisine: Greek

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.