Ingredients
- 1 lb penne pasta
- 1 English cucumber, diced
- 1 pint cherry tomatoes, halved
- 1 cup kalamata olives, halved
- 1/2 red onion, thinly sliced
- 8 oz feta cheese, cut in chunks
- 1/2 cup olive oil
- 1/4 cup lemon juice
- 1 tsp dried oregano
- 1 garlic clove, minced
- Fresh parsley, for serving
Instructions
- Cook and cool. Boil the penne in salted water until al dente. Drain, rinse under cold water, and cool.
- Whisk the dressing. Whisk the olive oil, lemon juice, oregano, garlic, 1 tsp salt, and 1/2 tsp pepper.
- Combine. Toss the cooled pasta with the cucumber, tomatoes, olives, and red onion.
- Finish. Pour over the dressing and toss well. Fold in the feta chunks gently so they stay intact.
- Chill and serve. Chill 30 minutes to meld, then shower with parsley and serve.
💡 Greek salad smarts
Chunk the feta instead of crumbling — big creamy bites are the best part. Rinsing the pasta cold stops the cooking and keeps the salad from turning gummy. This is one of those salads that’s even better the next day, so don’t be shy about making it ahead.
Common questions
Can I add protein?
Grilled chicken, shrimp, or chickpeas all fit the Mediterranean profile perfectly.
How long does it keep?
3–4 days refrigerated. The flavors deepen overnight — just toss before serving.
Can I use a different pasta?
Farfalle, rotini, or orzo all work. Pick a shape with nooks for the dressing.
Is there a dairy-free option?
Skip the feta or use a vegan feta; add extra olives and a handful of chickpeas for richness.
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