Name: Greek Pasta Salad with Feta Olives & Cucumber – A Fresh and Flavorful Mediterranean Favorite
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Cuisine: Mediterranean-Inspired
Ingredients: 1 medium butternut squash, peeled, seeded, and cubed (about 4 cups); 2 tbsp olive oil; 1 tbsp maple syrup or honey; Salt & black pepper, to taste; ½ tsp cinnamon (optional, for warmth); ½ cup crumbled feta cheese; ¼ cup dried cranberries (or leftover cranberry sauce for drizzle); 2 tbsp balsamic vinegar; 1 tbsp brown sugar

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There’s something about Greek Pasta Salad with Feta, Olives & Cucumber that just screams summer. The crunch of fresh cucumber, the briny pop of Kalamata olives, the creamy tang of feta—honestly, it’s like sunshine in a bowl. And here’s the thing: it’s ridiculously easy. We’re talking minimal chopping, a quick whisk of dressing, and you’re done. I remember the first time I made this for a backyard barbecue; it vanished before the burgers even hit the grill. The beauty? It works just as well for weekday lunches as it does for a big family picnic. Let’s dive in, and you can even subscribe to get recipes like this sent straight to your inbox.

Why Greek Pasta Salad with Feta Olives & Cucumber Is a Summer Hero

What makes this Greek Pasta Salad with Feta Olives & Cucumber irresistible

The charm of this salad is in its perfect balance. You’ve got the hearty bite of pasta, the salty tang of feta, and the cool crunch of cucumber all tossed in a light, zesty dressing. And unlike mayo-based pasta salads, this one stays fresh and vibrant, even after sitting out for a bit. That’s why it’s a staple at potlucks and summer gatherings. It’s colorful, it’s fresh, and it’s crowd-pleasing without trying too hard.

The fresh ingredients that make the flavors pop

Cucumber brings that crisp, clean bite. Olives? They’re the salty depth that makes every forkful interesting. Feta cheese ties it all together with its creamy yet crumbly texture. Add a sprinkle of parsley and the gentle bite of red onion, and you’ve got something that feels both rustic and elegant. Greek Pasta Salad with Feta, Olives & Cucumber isn’t just a recipe—it’s a reminder of how simple ingredients can make magic.

Building Your Greek Pasta Salad with Feta Olives & Cucumber – Ingredients & Tools

Ingredient breakdown—what and why

Here’s what you’ll need for your Greek Pasta Salad with Feta Olives & Cucumber:

Ingredient	Amount	Why It’s Essential
Cooked pasta (penne or rotini)	2 cups	Holds dressing beautifully and gives satisfying chew
Cucumber, diced	1 cup	Fresh crunch and hydrating
Kalamata olives, sliced	½ cup	Briny, salty flavor burst
Feta cheese, crumbled	1 cup	Creamy tang that defines Greek salads
Red onion, finely chopped	¼ cup	Sharp bite for balance
Fresh parsley, chopped	¼ cup	Adds brightness
Olive oil	3 tbsp	Smooth, rich base for dressing
Red wine vinegar	2 tbsp	Tangy acidity for balance
Dried oregano	1 tsp	Classic Mediterranean flavor
Salt & pepper	To taste	Rounds out flavors

Kitchen tools you’ll actually need

Large mixing bowl (big enough for tossing everything together)
Small bowl for whisking dressing
Whisk or fork
Sharp knife for chopping cucumber and onion
Cutting board
Measuring cups/spoons

That’s it—nothing fancy. Which is exactly why Greek Pasta Salad with Feta Olives & Cucumber makes the perfect last-minute side dish.

How to Whip Up Greek Pasta Salad with Feta Olives & Cucumber

Step-by-step instructions, with casual chef-voice flair

Cook the pasta according to package instructions. Drain and rinse under cold water to stop cooking and keep it from clumping.
Chop the vegetables—dice cucumber, finely chop red onion, slice the olives, and roughly chop parsley.
Make the dressing—in a small bowl, whisk olive oil, red wine vinegar, oregano, salt, and pepper until it emulsifies into a glossy mix.
Assemble the salad—in your large mixing bowl, combine pasta, cucumber, olives, feta, onion, and parsley.
Dress it up—pour the dressing over and toss gently so the feta doesn’t break down too much.
Chill—cover and refrigerate for at least 30 minutes. This step really lets the flavors settle into the pasta.

Best Greek Pasta Salad with Feta Olives & Cucumber

Flavor-boosting tips—like chilling, tossing, when to add feta

Here’s the secret: if you want your Greek Pasta Salad with Feta Olives & Cucumber to taste like it came from a seaside taverna, don’t skip the chilling. Also, reserve a little dressing to toss in right before serving—it freshens up the flavors. And if you’re worried about feta getting too mushy, sprinkle it on top just before serving.

Serving, Storing, FAQs & Beyond with Your Greek Pasta Salad with Feta Olives & Cucumber

Serving suggestions and storage secrets

Serve your Greek Pasta Salad with Feta Olives & Cucumber as a side to grilled chicken, roasted vegetables, or even a big platter of hummus and pita. It’s also a fantastic make-ahead lunch—just pack it in an airtight container. Stored in the fridge, it stays fresh for up to 3 days. If it looks a bit dry the next day, drizzle on extra olive oil and give it a quick toss.

FAQs—common reader questions answered

Q: Can I make Greek Pasta Salad with Feta Olives & Cucumber ahead of time?
Absolutely. It actually tastes better the next day because the flavors have more time to mingle.

Q: Can I skip the olives?
Sure—if olives aren’t your thing, swap them with sun-dried tomatoes or roasted red peppers for a different twist.

Q: Can I make this gluten-free?
Yes—just use your favorite gluten-free pasta. Everything else in Greek Pasta Salad with Feta Olives & Cucumber is naturally gluten-free.

Q: Can I add protein?
Grilled chicken or chickpeas work perfectly here without overpowering the salad’s fresh flavors.

Nutritional Information (per serving, approx.)

Nutrient	Amount
Calories	350 kcal
Carbohydrates	35 g
Protein	10 g
Fat	18 g
Saturated Fat	6 g
Fiber	3 g
Sodium	480 mg

Conclusion

There’s a reason Greek Pasta Salad with Feta Olives & Cucumber has been loved for generations—it’s fresh, flavorful, and fuss-free. You can whip it up in under half an hour, make it ahead for gatherings, or toss it together for a quick weekday lunch. And every bite transports you straight to a sunny table overlooking the Aegean. If you make it, I’d love to see your creations—share your photos and tag them on Pinterest so we can all drool together.

Want more like this? Try these next:

If you’re into bright, fresh flavors, you might also enjoy my Mediterranean Chickpea Salad or Tomato Basil Tortilla Quiche. Both bring that same sunny, vibrant energy to your table.

Greek Pasta Salad with Feta Olives & Cucumber – A Fresh and Flavorful Mediterranean Favorite

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Author: Lisa
Total Time: 40 minutes
Yield: 4 servings 1x
Diet: Vegetarian

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Description

Golden caramelized butternut squash meets creamy, tangy feta, and a sweet-tart cranberry drizzle for a stunning side dish that’s as beautiful as it is delicious. Perfect for holiday tables, weeknight dinners, or when you want to impress without the stress.

Instructions

Preheat your oven to 400°F (200°C). Line a baking sheet with parchment paper.
Season the squash – In a large bowl, toss butternut squash cubes with olive oil, maple syrup, salt, pepper, and cinnamon. Spread evenly on the prepared baking sheet.
Roast for 25–30 minutes, flipping halfway, until golden and tender.
Make the drizzle – In a small saucepan over medium heat, combine balsamic vinegar, brown sugar, and cranberries (or cranberry sauce). Simmer 3–4 minutes until thickened.
Assemble – Arrange roasted squash on a serving platter, sprinkle with feta, and spoon over the cranberry balsamic drizzle.