Pasta Salad with Cherry Tomatoes, Olives, and Feta Cheese

The Pasta Salad with Cherry Tomatoes, Olives, and Feta Cheese is a vibrant, Mediterranean-inspired dish that perfectly balances freshness, creaminess, and tanginess. Al dente pasta forms the base, while juicy cherry tomatoes, briny Kalamata olives, and creamy feta cheese add incredible bursts of flavor.

Tossed with a simple olive oil and lemon dressing, this salad is refreshing yet satisfying — a true crowd-pleaser for picnics, potlucks, or weekday lunches. This recipe is proof that simple ingredients, when combined thoughtfully, can create a dish that feels both comforting and gourmet.

Why I Love This Recipe

I absolutely love this pasta salad because it embodies freshness and balance. Each bite has something different — the sweetness of cherry tomatoes, the saltiness of olives, the creamy tang of feta, and the satisfying chew of pasta. It’s also one of those dishes that tastes even better the next day as the flavors meld beautifully.

Another reason I adore it? It’s incredibly versatile — you can enjoy it warm, cold, or at room temperature. It fits any occasion, from a casual lunch to an elegant dinner spread.

Why It’s a Must-Try Dish

This is a must-try dish because:

• It’s quick and easy — ready in under 30 minutes.
• It’s perfect for meal prep and stays flavorful for days.
• It’s light yet satisfying, with a perfect mix of carbs, healthy fats, and protein.
• It’s bursting with Mediterranean flavors that transport your taste buds to the Greek coast.

If you love simple, refreshing meals that never get boring, this pasta salad deserves a spot in your regular rotation!

Preparation & Cooking Time

• Preparation Time: 15 minutes
• Cooking Time: 10 minutes
• Total Time: 25 minutes
• Servings: 4
• Calories: ~320 kcal per serving

Cuisine and Course

• Cuisine: Mediterranean / Greek-inspired
• Course: Salad / Main Course / Side Dish

Ingredients

For the Salad:

• 2 cups cooked pasta (fusilli, penne, or rotini work best)
• 1 cup cherry tomatoes, halved
• ½ cup Kalamata olives, pitted and sliced
• ½ cup crumbled feta cheese
• ¼ cup red onion, finely sliced
• ¼ cup cucumber, diced (optional for freshness)
• 2 tbsp chopped fresh parsley or basil

For the Dressing:

• 3 tbsp extra virgin olive oil
• 1 tbsp red wine vinegar or lemon juice
• ½ tsp Dijon mustard (optional, for depth)
• ½ tsp dried oregano
• Salt and black pepper, to taste

Simple Cooking Directions

1. Cook pasta until al dente, rinse, and cool.
2. Combine vegetables, olives, and feta in a bowl.
3. Whisk dressing ingredients and pour over salad.
4. Toss well and chill before serving.

Step-by-Step Recipe Preparation Method

Step 1: Cook the Pasta

1. Bring a large pot of salted water to a boil.
2. Add pasta and cook according to package instructions until al dente.
3. Drain and rinse under cold water to stop cooking and prevent sticking.
4. Drizzle lightly with olive oil and toss to coat. Set aside to cool.

Step 2: Prepare the Vegetables

1. Slice cherry tomatoes in halves.
2. Slice olives and finely chop onions and herbs.
3. Dice cucumber if using for extra crunch.

Step 3: Make the Dressing

1. In a small bowl, whisk together olive oil, vinegar (or lemon juice), oregano, Dijon mustard, salt, and pepper.
2. Taste and adjust seasonings — add more vinegar for tanginess or more olive oil for richness.

Step 4: Assemble the Salad

1. In a large mixing bowl, combine pasta, tomatoes, olives, onion, cucumber, and parsley.
2. Pour the dressing over and toss well to coat everything evenly.
3. Add crumbled feta cheese on top and gently mix.

Step 5: Chill and Serve

1. Cover and refrigerate for at least 30 minutes before serving to let the flavors develop.
2. Serve chilled or at room temperature.

How to Serve

• Serve as a main dish for a light, wholesome meal.
• Pair with grilled chicken, shrimp, or salmon for added protein.
• Serve as a side dish at barbecues, picnics, or potlucks.
• Garnish with extra feta or fresh herbs before serving for a professional touch.

Additional Recipe Tips

• Use good-quality olive oil and feta cheese — they make a huge flavor difference.
• Rinse pasta in cold water to stop the cooking process and keep it firm.
• Toss pasta with dressing while slightly warm so it absorbs flavors better.
• Let it chill before serving for the best taste and texture.
• Avoid over-mixing after adding feta to maintain its crumbly texture.

Variations

1. Greek Pasta Salad: Add diced cucumbers, green bell peppers, and a sprinkle of oregano.
2. Protein Boost: Add grilled chicken, tuna, chickpeas, or tofu.
3. Creamy Version: Mix in a spoon of Greek yogurt or mayonnaise to the dressing.
4. Gluten-Free: Use gluten-free pasta or quinoa.
5. Vegan Option: Replace feta with vegan cheese or marinated tofu cubes.

Freezing and Storage

• Refrigeration: Store in an airtight container in the fridge for up to 3–4 days.
• Freezing: Not recommended, as pasta and tomatoes don’t freeze well.
• Meal Prep Tip: Keep dressing separate until ready to serve for longer freshness.

Special Equipment Needed

• Large pot for boiling pasta
• Mixing bowl
• Small whisk or fork for dressing
• Salad tongs or spoon

Conclusion

The Pasta Salad with Cherry Tomatoes, Olives, and Feta Cheese is a refreshing and flavorful dish that combines the best Mediterranean ingredients into one colorful bowl. It’s quick, customizable, and perfect for any season or occasion. The combination of tender pasta, juicy tomatoes, salty olives, and creamy feta creates a balance that’s simply irresistible.

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Pasta Salad with Cherry Tomatoes, Olives, and Feta Cheese

Author: Anna Williams Cuisine: American Courses: Salads

Difficulty: Beginner Prep Time 15 mins Cook Time 10 mins Total Time 25 mins

Servings: 4 Calories: 320 kcal per serving

Description

The Pasta Salad with Cherry Tomatoes, Olives, and Feta Cheese is a vibrant, Mediterranean-inspired dish that perfectly balances freshness, creaminess, and tanginess. Al dente pasta forms the base, while juicy cherry tomatoes, briny Kalamata olives, and creamy feta cheese add incredible bursts of flavor.

Ingredients

Scale

1/2x 1x 2x 3x

For the Salad:

• 2 cups cooked pasta (fusilli, penne, or rotini work best)
• 1 cup cherry tomatoes, halved
• ½ cup Kalamata olives, pitted and sliced
• ½ cup crumbled feta cheese
• ¼ cup red onion, finely sliced
• ¼ cup cucumber, diced (optional for freshness)
• 2 tbsp chopped fresh parsley or basil

For the Dressing:

• 3 tbsp extra virgin olive oil
• 1 tbsp red wine vinegar or lemon juice
• ½ tsp Dijon mustard (optional, for depth)
• ½ tsp dried oregano
• Salt and black pepper, to taste

Instructions

1. Step 1: Cook the Pasta : Bring a large pot of salted water to a boil. Add pasta and cook according to package instructions until al dente. Drain and rinse under cold water to stop cooking and prevent sticking. Drizzle lightly with olive oil and toss to coat. Set aside to cool.
2. Step 2: Prepare the Vegetables : Slice cherry tomatoes in halves. Slice olives and finely chop onions and herbs. Dice cucumber if using for extra crunch.
3. Step 3: Make the Dressing : In a small bowl, whisk together olive oil, vinegar (or lemon juice), oregano, Dijon mustard, salt, and pepper. Taste and adjust seasonings — add more vinegar for tanginess or more olive oil for richness.
4. Step 4: Assemble the Salad : In a large mixing bowl, combine pasta, tomatoes, olives, onion, cucumber, and parsley. Pour the dressing over and toss well to coat everything evenly. Add crumbled feta cheese on top and gently mix.
5. Step 5: Chill and Serve : Cover and refrigerate for at least 30 minutes before serving to let the flavors develop. Serve chilled or at room temperature.

Keywords: Pasta Salad with Cherry Tomatoes, Olives, and Feta Cheese