Classic Greek Pasta Salad with Penne, Feta and Kalamata Olives

Name: Classic Greek Pasta Salad with Penne, Feta and Kalamata Olives
Prep time: 20 min
Cook time: 12 min
Total time: 32 min
Yield: 8 servings
Cuisine: Greek
Ingredients: 12 oz (340 g) dried penne rigate; 2 tbsp (36 g) kosher salt, for the pasta cooking water; 1 medium (about 10 oz) (285 g) English cucumber, halved lengthwise, seeds scooped out if watery, cut into ½-inch half-moons; 1½ cups (about 10 oz) (285 g) cherry tomatoes, halved; ½ medium (about 3 oz) (85 g) red onion, very thinly sliced, then cut slices in half; ¾ cup (115 g) pitted kalamata olives, drained and halved; 6 oz (170 g) block feta cheese, cut into ½-inch cubes; ¼ cup (15 g) fresh flat-leaf parsley, roughly chopped (optional); ½ cup (120 ml) extra-virgin olive oil; 3 tbsp (45 ml) red wine vinegar; 1 tbsp (15 ml) fresh lemon juice; 2 tsp (2 g) dried oregano, rubbed between your fingers to release the oils; 2 cloves (6 g) garlic, finely grated or minced; 1 tsp (5 g) Dijon mustard; ½ tsp (2 g) kosher salt, plus more to taste; black pepper, freshly ground, to taste

From the MyKitchenBank Kitchen

Tender penne tossed with crisp cucumber, sweet cherry tomatoes, briny kalamata olives and creamy feta in a bright oregano and red wine vinegar dressing. It tastes even better after an hour in the fridge, which makes it ideal for picnics and potlucks.

Prep: 20 min
Cook: 12 min
Wait: 1 hr 15 min
Total: 1 hr 47 min
Makes: About 10 cups (8 side-dish servings)

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Ingredients

8 servings

For the salad
12 oz (340 g) dried penne rigate
2 tbsp (36 g) kosher salt, for the pasta cooking water
1 medium (about 10 oz) (285 g) English cucumber, halved lengthwise, seeds scooped out if watery, cut into ½-inch half-moons
1½ cups (about 10 oz) (285 g) cherry tomatoes, halved
½ medium (about 3 oz) (85 g) red onion, very thinly sliced, then cut slices in half
¾ cup (115 g) pitted kalamata olives, drained and halved
6 oz (170 g) block feta cheese, cut into ½-inch cubes
¼ cup (15 g) fresh flat-leaf parsley, roughly chopped (optional)
For the dressing
½ cup (120 ml) extra-virgin olive oil
3 tbsp (45 ml) red wine vinegar
1 tbsp (15 ml) fresh lemon juice
2 tsp (2 g) dried oregano, rubbed between your fingers to release the oils
2 cloves (6 g) garlic, finely grated or minced
1 tsp (5 g) Dijon mustard
½ tsp (2 g) kosher salt, plus more to taste
black pepper, freshly ground, to taste

Equipment (7)

Large pot (6-quart / 5.5 L or bigger)
Colander
Large mixing bowl (4-quart / 4 L or larger)
Small bowl or jar for the dressing
Whisk or fork
Chef's knife and cutting board
Rimmed baking sheet (optional, for cooling the pasta)

Steps

Before you start

Plan on at least 1 hour of chilling time so the flavors meld and the pasta absorbs the dressing.
Buy feta sold in a block packed in brine; it is creamier and less dry than pre-crumbled feta.
Bring a large pot of water to a boil while you chop the vegetables to save time.
Pat the cucumber and olives dry after cutting so the dressing doesn't get watered down.

1
Boil the water
- Fill a large pot with 4 quarts (4 L) of water, add the 2 tablespoons kosher salt for cooking, and bring to a rolling boil over high heat.
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Ready when: Large, vigorous bubbles break the whole surface
Tip: Salt the water generously; it is the only chance to season the pasta itself.
2
Prep the vegetables
- While the water heats, cut the cucumber, halve the cherry tomatoes, slice the red onion paper-thin, halve the olives, and cube the feta as described.
- Place the cucumber, tomatoes, onion and olives in a large mixing bowl.
- Keep the feta in a separate small bowl for now.
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Ready when: Vegetables are in even, bite-size pieces
Tip: If the onion is very sharp, soak the slices in cold water for 5 minutes, then drain and pat dry.
3
Make the dressing
- In a small bowl or jar, combine the olive oil, red wine vinegar, lemon juice, oregano, garlic, Dijon, ½ teaspoon salt and several grinds of pepper.
- Whisk or shake vigorously for 30 seconds.
- Pour about half of it over the vegetables in the large bowl and stir to coat.
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Ready when: Dressing looks thick and cloudy, with no separate pool of oil
Tip: Marinating the vegetables in half the dressing while the pasta cooks gives them more flavor.
4
Cook the penne
- Add the penne to the boiling water and stir well.
- Cook, stirring occasionally, for 1 minute less than the package time (usually 9–11 minutes), until tender with a slight bite in the center when you taste one.
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Ready when: Pasta is tender but still slightly firm at the very center (al dente)
Tip: Pasta continues to soften as it absorbs dressing, so avoid overcooking.
5
Drain and cool
- Drain the pasta in a colander and rinse under cold running water for about 1 minute, shaking well, until the pasta is no longer warm to the touch.
- Drain thoroughly for 1 minute, shaking out water trapped in the tubes.
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Ready when: Pasta feels cool and not slippery-wet
Tip: Warm pasta would wilt the cucumber and melt the feta, so make sure it is cooled before mixing.
6
Toss the salad
- Add the cooled penne to the bowl with the marinated vegetables.
- Pour in the remaining dressing and toss with a large spoon for 1 minute, until every piece is glossy.
- Gently fold in the feta and the parsley, if using.
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Ready when: All pasta is glossy and feta is evenly distributed without crumbling to paste
Tip: Fold the feta in last and gently to keep the cubes intact.
7
Chill and meld
- Cover the bowl and refrigerate for at least 1 hour and up to 24 hours, stirring once halfway through, so the pasta absorbs the dressing and the flavors blend.
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Ready when: Salad is thoroughly cold and the dressing has soaked in
8
Adjust and serve
- Stir the salad and taste.
- Add a pinch of salt, a splash of vinegar, or more pepper if needed.
- If the pasta looks dry, drizzle with 1–2 teaspoons olive oil.
- Serve chilled or cool.
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Ready when: Bright, tangy and well seasoned; olives and feta supply salt, so season in small pinches
Tip: Chilled food tastes less seasoned, so always taste again after refrigerating.

Good to know

Tips

Salt the pasta water well and undercook the pasta slightly so it stays pleasantly firm after chilling.
Rinsing the pasta in cold water stops cooking and removes surface starch, so the pieces don't clump together.
Use a ripe but firm cucumber and scoop out watery seeds to keep the dressing from thinning.
Add chickpeas, grilled chicken or artichoke hearts to turn this into a main course.

Make ahead

"Make the salad up to 24 hours ahead and refrigerate covered. For best texture, keep back about 2 tablespoons of dressing and the feta, and toss them in just before serving."

Storage & reheating

"Room temperature: up to 2 hours (1 hour if above 90°F / 32°C). Refrigerator: airtight container up to 3 days; the pasta softens and the tomatoes release juice over time. Freezer: not recommended because the vegetables and feta turn watery. Serve cold or let stand 15 minutes at room temperature, then stir and refresh with a splash of vinegar and olive oil."

Substitutions

dried penne rigate → Rotini, fusilli, farfalle or orzo. Use the same weight; choose shapes with ridges or twists that hold dressing.
block feta cheese → Halloumi (cubed and pan-seared) or goat cheese. Goat cheese will be creamier and coat the pasta; halloumi adds a salty, chewy contrast.
red wine vinegar → White wine vinegar or additional lemon juice. Flavor will be slightly lighter; taste and adjust.
pitted kalamata olives → Castelvetrano or other green olives. Milder and more buttery; use the same amount.