Mediterranean Cucumber, Feta and Olives Pasta Salad

Name: Mediterranean Cucumber, Feta and Olives Pasta Salad
Prep time: 20 min
Cook time: 10 min
Total time: 30 min
Yield: 6 servings
Cuisine: Mediterranean
Ingredients: 12 oz (340 g) Penne or fusilli pasta; 1½ large (450 g) English cucumber or 2 medium regular cucumbers, halved lengthwise and sliced into ½-inch half-moons; ½ medium (75 g) Red onion, thinly sliced; 1 cup (140 g) Kalamata olives, pitted, halved; 1½ cups (225 g) Feta cheese, cut into ½-inch cubes; 1½ cups (225 g) Cherry tomatoes, halved; 3 tbsp (8 g) Fresh dill, finely chopped; 2 tbsp (6 g) Fresh flat-leaf parsley, finely chopped; ⅓ cup (80 ml) Red wine vinegar; ½ cup (120 ml) Extra virgin olive oil; 1 clove (5 g) Garlic clove, minced; 1 tsp (5 ml) Dijon mustard; to taste Sea salt; to taste Freshly ground black pepper; ¾ tsp (1½ g) Dried oregano (optional)

From the MyKitchenBank Kitchen

A bright, refreshing no-cook pasta salad featuring crisp cucumbers, creamy feta cheese, briny kalamata olives, and fresh herbs tossed with pasta in a tangy red wine vinaigrette. Perfect for warm weather meals and easy to prepare ahead.

Prep: 20 min
Cook: 10 min
Wait: 15 min
Total: 45 min
Makes: 6 servings (about 2 cups each)

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Ingredients

6 servings

12 oz (340 g) Penne or fusilli pasta
1½ large (450 g) English cucumber or 2 medium regular cucumbers, halved lengthwise and sliced into ½-inch half-moons
½ medium (75 g) Red onion, thinly sliced
1 cup (140 g) Kalamata olives, pitted, halved
1½ cups (225 g) Feta cheese, cut into ½-inch cubes
1½ cups (225 g) Cherry tomatoes, halved
3 tbsp (8 g) Fresh dill, finely chopped
2 tbsp (6 g) Fresh flat-leaf parsley, finely chopped
⅓ cup (80 ml) Red wine vinegar
½ cup (120 ml) Extra virgin olive oil
1 clove (5 g) Garlic clove, minced
1 tsp (5 ml) Dijon mustard
to taste Sea salt
to taste Freshly ground black pepper
¾ tsp (1.5 g) Dried oregano (optional)

Equipment (6)

Large pot (5-quart minimum)
Colander or fine-mesh strainer
Large mixing bowl
Cutting board
Sharp knife
Small bowl or jar (for vinaigrette)

Steps

Before you start

Cook pasta according to package directions while you prep the vegetables
Bring a large pot of salted water to a boil before starting

1
Cook the pasta
- Bring a large pot of generously salted water to a rolling boil.
- Add the penne and cook according to package directions (usually 9–11 minutes), stirring occasionally.
- The pasta should be just tender but with a slight firmness when bitten.
- Drain in a colander and rinse quickly under cool running water until no longer hot.
- Transfer to a large mixing bowl.
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Ready when: Pasta is tender but still has a slight bite when bitten
Tip: Rinsing the pasta stops the cooking and prevents it from becoming mushy; this also keeps it from sticking together as the salad sits.
2
Make the vinaigrette
- In a small bowl, whisk together the red wine vinegar, minced garlic, Dijon mustard, and dried oregano (if using).
- Let sit for 1 minute so the garlic flavors bloom.
- Slowly whisk in the extra virgin olive oil until fully combined.
- Season with a pinch of sea salt and several grinds of black pepper.
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Ready when: Vinaigrette is well combined and emulsified
Tip: Whisking the oil in slowly creates a more stable emulsion; set aside about 2 tablespoons of vinaigrette to dress the feta just before serving so it stays creamy.
3
Prep the vegetables
- While the pasta cools slightly, cut the cucumber in half lengthwise and slice into ½-inch half-moons.
- Thinly slice the red onion, halve the kalamata olives, and halve the cherry tomatoes.
- Cube the feta cheese into roughly ½-inch pieces.
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Ready when: All vegetables and cheese are cut to consistent sizes
Tip: Cut all vegetables roughly the same size so the salad eats evenly and looks balanced.
4
Combine pasta and dressing
- Pour most of the vinaigrette (reserving about 2 tablespoons) over the cooled pasta and toss gently but thoroughly until every piece of pasta is lightly coated.
- You're looking for a light dressing, not a soaked salad—add more vinaigrette slowly if it seems too dry.
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Ready when: Pasta is evenly coated with a light vinaigrette
Tip: Don't oversaturate the pasta—reserve vinaigrette and add it at the table if needed, since the salad will release liquid as it sits.
5
Assemble the salad
- Add the cucumbers, red onion, kalamata olives, and cherry tomatoes to the dressed pasta.
- Scatter the fresh dill and flat-leaf parsley over the top.
- Gently fold everything together using two forks or a large spoon, taking care not to crush the feta cheese.
- Taste and adjust seasoning with sea salt and black pepper.
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Ready when: All ingredients are evenly distributed and lightly mixed
Tip: Fold gently so the feta stays in soft chunks rather than breaking apart and becoming crumbly throughout.
6
Add feta and chill
- Fold in the cubed feta cheese as the very last step, using the reserved 2 tablespoons of vinaigrette to very lightly dress it.
- Refrigerate for at least 15 minutes before serving, allowing the flavors to meld and the pasta to absorb the dressing evenly.
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Ready when: Salad is well chilled and flavors have melded
Tip: Adding feta last keeps it from getting too saturated with vinegar and preserves its creamy texture.

Good to know

Tips

For extra freshness, lightly salt the sliced cucumbers and let them sit for 5 minutes, then drain off excess liquid before adding to the salad—this prevents the salad from becoming watery.
This salad pairs beautifully with grilled chicken, shrimp, or as a side to Mediterranean herb-crusted lamb.
If serving at a picnic or potluck, pack the pasta and vegetables separately from the dressing and feta, then assemble just before eating to keep everything fresh and crisp.
A splash of Greek yogurt stirred into the vinaigrette (about ¼ cup per batch) creates a creamier dressing without overpowering the bright Mediterranean flavors.

Make ahead

Make this salad up to 4 hours ahead; assemble it without the feta, then add the feta cheese and reserved vinaigrette just before serving to keep it creamy.

Storage & reheating

Store in an airtight container in the refrigerator for up to 3 days. The salad may absorb more dressing as it sits; add a splash of olive oil and vinegar if it dries out. Do not freeze. Serve chilled or at cool room temperature.

Substitutions

Kalamata olives, pitted → Green Castelvetrano or other green olives. Green olives are milder and slightly buttery; use the same quantity for a less briny flavor.
Feta cheese → Crumbled goat cheese or ricotta salata. Goat cheese adds tang; ricotta salata is firmer and saltier. Use the same weight.
Fresh dill → Fresh mint or fresh basil. Mint adds brightness; basil adds Italian warmth. Use the same quantity.
Red wine vinegar → White wine vinegar or fresh lemon juice. Lemon juice adds a brighter note; white wine vinegar is milder. Use the same quantity.