Go Back
Overhead shot of Greek Olive Pasta Salad with glistening rotini, halved tomatoes, and quartered cucumbers in a white bowl.

Greek Olive Pasta Salad with Lemon-Herb Vinaigrette

A vibrant Greek Olive Pasta Salad featuring rotini, whole green olives, sliced Kalamatas, and a zesty lemon-herb vinaigrette. Perfect for summer gatherings, this Mediterranean dish is visually stunning and packed with salty, briny flavor.
Print Recipe Pin Recipe
Prep Time 20 minutes
Cook Time 10 minutes
Total Time 30 minutes
Servings: 6 cups
Course: Lunch, Side Dish
Cuisine: Greek, Mediterranean
Calories: 345
Ingredients Equipment Method Notes

Ingredients
  

Greek Olive Pasta Salad Ingredients
  • 16 oz Rotini Pasta approx. 450g
  • 1 cup Whole Pitted Green Olives 150g, drained
  • 0.5 cup Sliced Kalamata Olives 75g
  • 2 cups Cherry Tomatoes 300g, halved
  • 1 large English Cucumber 300g, quartered and sliced
  • 1 cup Crumbled Feta Cheese 150g
  • 0.5 cup Fresh Flat-Leaf Parsley 15g, finely chopped
  • 0.5 cup Extra Virgin Olive Oil 120ml
  • 0.25 cup Fresh Lemon Juice 60ml
  • 1 tsp Dried Oregano 5g

Equipment

  • 1 Large pot For boiling pasta
  • 1 Minimalist White Bowl For mixing and serving
  • 1 Glass Jar For emulsifying the dressing

Method
 

Preparation
  1. Boil rotini in salted water until al dente. Drain and rinse with cold water to ensure a glistening finish.
  2. Halve the cherry tomatoes, quarter the cucumber slices, and finely chop the fresh parsley.
  3. Whisk olive oil, lemon juice, and oregano in a jar until emulsified and clear.
  4. Toss pasta with olives, tomatoes, and cucumbers in a minimalist bowl with the dressing. Fold in feta and parsley last.

Notes

Rinse the pasta briefly to keep the dressing clear and glistening.
Add feta just before serving to maintain its bright white color.