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Top-down view of Greek Olive Pasta Salad featuring rotini, cherry tomatoes, and cucumber in a shallow ceramic bowl.

Greek Olive Pasta Salad: The Ultimate Zesty Mediterranean Recipe

This Greek Olive Pasta Salad features al dente rotini, briny black olives, feta, and crisp vegetables tossed in a zesty vinaigrette. A perfect 25-minute Mediterranean side dish for potlucks or healthy meal prep.
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Prep Time 15 minutes
Cook Time 10 minutes
Total Time 25 minutes
Servings: 6 cups
Course: Lunch, Side Dish
Cuisine: Greek, Mediterranean
Calories: 285
Ingredients Equipment Method Notes

Ingredients
  

Salad Ingredients
  • 16 oz Rotini Pasta 454g, cooked al dente
  • 1 cup Black Olives 150g, sliced
  • 1 pint Cherry Tomatoes 250g, halved
  • 1 large English Cucumber 300g, sliced
  • 1/2 small Red Onion 50g, thinly slivered
  • 1 cup Feta Cheese 150g, crumbled
  • 1/2 cup Greek Vinaigrette 120ml
  • 1 tsp Dried Oregano 1g
  • 2 tbsp Fresh Parsley 8g, chopped

Equipment

  • 1 Large pot For boiling pasta
  • 1 Large Mixing Bowl For tossing the salad
  • 1 Colander For draining and rinsing pasta

Method
 

Cook the Pasta
  1. Bring a large pot of salted water to a boil. Add 16 oz rotini and cook for about 8-10 minutes until slightly past al dente.
  2. Drain in a colander and immediately rinse with cold water until the pasta is cool to the touch. Drain thoroughly.
Assemble and Toss
  1. In a large bowl, combine the cooled rotini, 1 cup sliced black olives, halved cherry tomatoes, sliced cucumbers, and red onion slivers.
  2. Pour 1/2 cup vinaigrette and 1 tsp dried oregano over the mixture. Toss gently to glaze all ingredients.
  3. Fold in 1 cup crumbled feta and 2 tbsp fresh parsley. Serve in a shallow white bowl.

Notes

Rinse the pasta under cold water to stop the cooking and prevent stickiness.
Add extra dressing just before serving if made in advance.