Description
Quick and refreshing Greek pasta salad with creamy feta dressing, crisp vegetables, and briny olives. Perfect for meal prep, potlucks, and busy weeknights.
Ingredients
For the Salad:
- 2 cups small pasta (ditalini, cavatelli, or shells), dry (8 oz)
- 1 pint cherry tomatoes, halved or quartered
- 3/4 cup marinated artichoke hearts, roughly chopped
- 1/2 medium English cucumber, finely chopped
- 1/2 cup red onion, finely chopped
- 1/2 cup feta cheese, crumbled
- 1/3 cup black olives, pitted and sliced
- 1/4 cup fresh dill or parsley, finely chopped (or mix both)
- Kosher salt, to taste
- Black pepper, to taste
For the Zesty Feta Dressing:
- 1/2 cup extra-virgin olive oil
- 3 Tbsp feta cheese, crumbled
- 2 Tbsp apple cider vinegar
- 1 clove garlic, fresh
- 2 tsp honey
- 1 tsp dried oregano
- 1/2 tsp cracked black pepper
- 1/4 tsp kosher salt
Instructions
1. Fill a large pot with water and add 1 tablespoon salt per gallon; bring to a rolling boil.
2. Add pasta and cook according to package directions until al dente (about 8–10 minutes for small shapes).
3. Drain immediately in a colander and rinse thoroughly under cold running water.
4. Transfer pasta to a large mixing bowl, drizzle with a small amount of olive oil, and toss gently.
5. Add olive oil, crumbled feta, apple cider vinegar, pressed garlic clove, honey, dried oregano, black pepper, and salt to a blender or food processor.
6. Blend on high for 30–45 seconds until completely smooth and creamy (no feta chunks visible).
7. Add cherry tomatoes, chopped artichokes, cucumber, red onion, crumbled feta, and sliced olives to the bowl with cooled pasta.
8. Season with 1/2 teaspoon kosher salt and 1/4 teaspoon black pepper.
9. Pour the feta dressing over everything and mix thoroughly until all ingredients are well coated.
10. Sprinkle fresh herbs over the top and give one final gentle toss; taste and adjust seasoning as needed.
11. Cover and refrigerate for at least 30 minutes before serving to allow flavors to meld.
Notes
Pasta Tips: Small pasta shapes work best for balanced bites. Rinsing with cold water prevents clumping and stops the cooking process.
Make Ahead: Prepare up to 3 days in advance. Add fresh herbs just before serving for best appearance.
Dressing Trick: Make double the dressing and reserve half for refreshing leftovers later.
Storage: Store in an airtight container in the refrigerator for up to 5 days. The salad improves over the first 2 days.
Serving: Remove from fridge 15 minutes before serving for best flavor. Drizzle with olive oil and toss before serving.
Protein Options: Add canned tuna, chickpeas, grilled chicken, or rotisserie chicken for a complete meal.
Gluten-Free: Use chickpea pasta or brown rice pasta following package directions.
Dairy-Free: Omit both feta portions and add nutritional yeast for savory flavor.
Vegetable Swaps: Try roasted red peppers instead of artichokes, kalamata olives instead of black olives, or add diced bell peppers.