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Greek Pasta Salad



Greek Pasta Salad

Olives tend to be one of those love-hate foods. Lots of people are crazy about them: set out a bowl of olives, and they’ll disappear fast. But lots of other people think they’re too strong- tasting, salty, or a little bitter. We think of canned black olives as a good beginner olive: they’re milder than Greek, Niçoise (pronounced nih-SWAHZ), or green olives, and they might help you see what there is to like in an olive. Combine that with the familiar gentleness of a pasta salad, and it just might make an olive lover out of you! 
Prep Time 30 minutes
Total Time 30 minutes
Servings 5 Servings

kitchen gear

  • Cutting board
  • Sharp knife (adult needed)
  • Measuring cup
  • Measuring spoons
  • Large mixing bowl
  • Small mixing bowl
  • Whisk
  • Large spoon or rubber spatula, for stirring 


  • 8 ounces whole-grain pasta (such as fusilli, rotini, or penne), cooked and cooled
  • 2 medium tomatoes, cored and diced
  • 1 small cucumber, scrubbed and diced (if it looks waxy, then peel before dicing)
  • 1 small red onion, peeled and finely chopped
  • 1 cup crumbled feta cheese (or 1 cup shredded cheddar or Parmesan cheese)
  • 1⁄2 cup sliced pitted black olives (or Greek or Kalamata olives)
  • 1⁄4 cup chopped fresh parsley leaves
  • 2 tablespoons fresh lemon juice or red wine vinegar
  • 2 tablespoons olive oil
  • 1 teaspoon dried oregano
  • 1⁄2 teaspoon salt


  • Put the pasta, vegetables, feta, olives, and parsley in the large mixing bowl. 
  • Put the lemon juice or vinegar, olive oil, oregano, and salt in the small mixing bowl and whisk together. 
  • Pour the dressing over the pasta mixture, and stir gently to combine. Taste the salad. Does it need a pinch of salt or a dash more lemon juice, vinegar, or olive oil? If so, add it and taste again. Serve right away. 
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