Classic Greek Pasta Salad with Feta and Kalamata Olives

If you love a classic macaroni salad but want something brighter and more Mediterranean, this Greek Pasta Salad is an excellent twist. It combines the comforting texture of pasta with crisp vegetables, briny olives, and a tangy, creamy feta dressing for a side that’s loaded with flavor yet light enough for warm-weather meals.

The dressing is what sets this salad apart: a smooth sauce made from feta and some of its brine blended with mayonnaise, lemon, olive oil, red wine vinegar, oregano, and a touch of red pepper flakes. The feta brine adds salinity and depth while the lemon and herbs keep the overall profile bright. You can prepare the feta sauce up to two days in advance to streamline assembly when you’re hosting.

For the mix-ins, choose a variety of olives and pickled peppers for contrast, or select whatever you enjoy from an olive bar. I suggest chopped red bell pepper, English cucumber (or Persian cucumbers), and thinly sliced shallots for crunch and color against the creamy dressing. Generous amounts of fresh parsley and dill add a verdant, herbaceous lift that keeps each bite lively.

This salad works beautifully for backyard barbecues, potlucks, and picnics. It’s easy to scale and holds up well when chilled—an ideal make-ahead option for summer entertaining.

ingredients:

• Kosher salt
• 12 ounces brown rice farfalle (or other short-cut pasta like penne)
• 6 ounces feta in brine, drained and divided
• 2 tablespoons feta brine (from the feta jar)
• 1/3 cup avocado oil mayonnaise (or preferred mayonnaise)
• 1 teaspoon lemon zest
• 2 tablespoons lemon juice
• 2 tablespoons extra virgin olive oil
• 1 tablespoon red wine vinegar
• 2 teaspoons dried oregano
• 1/8 teaspoon crushed red pepper flakes
• 1 cup diced red bell pepper
• 1½ cups diced English or Persian cucumbers
• 1/2 cup thinly sliced shallots
• 1/2 cup roughly chopped pitted Kalamata olives
• 1/2 cup roughly chopped pitted Castelvetrano olives
• 1/2 cup thinly sliced peppadew peppers
• 1/4 cup thinly sliced pepperoncini peppers
• 1 cup chopped fresh parsley
• 1/2 cup chopped fresh dill, plus more to garnish
• Freshly ground black pepper

step-by-step:

step one: cook the pasta

Bring a large pot of water to a rolling boil and season generously with kosher salt. Add the pasta and cook until al dente according to the package directions so the noodles hold their shape in the salad.

step two: make the sauce

While the pasta cooks, prepare the feta sauce. In a jar or blender, combine about four ounces of the drained feta, two tablespoons of feta brine, the mayonnaise, lemon zest, lemon juice, olive oil, red wine vinegar, oregano, and crushed red pepper flakes. Blend until completely smooth and taste for seasoning—add more brine or lemon if you want it tangier. If making ahead, refrigerate the sauce for up to two days and bring it to room temperature before tossing with the pasta.

step three: assemble the salad

When the pasta is done, reserve 1/4 cup of the cooking water, then drain and rinse the pasta under cold water to stop the cooking. Transfer the cooled pasta to a large mixing bowl and pour the prepared feta sauce over it. Toss vigorously to coat the noodles. If the mixture seems too thick, add a tablespoon of the reserved pasta water at a time until the pasta looks glossy and evenly coated.

step four: add the veggies and olives

Fold in the diced cucumbers, red bell pepper, shallots, chopped Kalamata and Castelvetrano olives, peppadew and pepperoncini peppers, chopped parsley, dill, and a few grinds of black pepper. Taste and adjust seasoning—if you prefer less salt, omit any additional brine; if you want more brightness, add a splash of lemon juice or red wine vinegar.

step five: garnish and serve

Top the salad with the remaining crumbled feta and extra dill for garnish. Serve immediately for the freshest texture, or chill for at least 30 minutes to let the flavors meld. Stored in an airtight container, the salad will keep in the refrigerator for up to four days, though it’s most vibrant within the first 24 hours.

recipe faqs:

tips & variations

• For a gluten-free option, use your favorite GF pasta.
• Swap in Greek yogurt for some or all of the mayonnaise to lighten the sauce and add tang.
• Customize the olive and pepper mix to suit your taste—add sun-dried tomatoes, artichoke hearts, or roasted red peppers for variation.
• Add grilled chicken, shrimp, or chickpeas to make the salad a main course.

I hope you enjoy this Greek Pasta Salad as a flavorful, make-ahead side for summer gatherings. Leave a comment to share how you served it or any tweaks you loved!

Photography and styling by Eat Love Eats.