Cold Greek Spiral Pasta Salad with Feta and Kalamata Olives
A refreshing cold pasta salad mixing spiral pasta with crisp vegetables, tangy feta cheese, and salty Kalamata olives dressed in a light vinaigrette. This greek-inspired salads (vegetarian) ready in about 25 minutes pairs spiral pasta, medium, diced cucumber, small, thinly sliced red onion into a side that holds its own next to almost any main — bright, balanced, and quick enough to slot into a weeknight plate. Each serving lands at about 320 calories and feeds 6, so it slots cleanly next to roasted proteins, grain bowls, or weeknight mains. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.
Ingredients
- 12 oz spiral pasta
- 1 medium, diced cucumber
- 1 small, thinly sliced red onion
- 1 medium, diced red bell pepper
- 1 medium, diced green bell pepper
- 1/2 cup, pitted and halved Kalamata olives
- 6 oz, crumbled feta cheese
- 1/4 cup extra virgin olive oil
- 3 tbsp red wine vinegar
- 1 tsp dried oregano
- 1 tsp salt
- 1/2 tsp black pepper
Instructions
- Step 1: Bring a large pot of salted water to a boil. Add 12 oz spiral pasta and cook for 8-10 minutes until al dente. Drain and rinse under cold water until cool.
- Step 2: In a large mixing bowl, combine the cooled pasta, 1 diced medium cucumber, 1 small thinly sliced red onion, 1 diced red bell pepper, 1 diced green bell pepper, and 1/2 cup halved Kalamata olives.
- Step 3: In a small bowl, whisk together 1/4 cup extra virgin olive oil, 3 tbsp red wine vinegar, 1 tsp dried oregano, 1 tsp salt, and 1/2 tsp black pepper until emulsified.
- Step 4: Pour the dressing over the pasta and vegetables, tossing gently to coat all ingredients.
- Step 5: Fold in 6 oz crumbled feta cheese just before serving and chill for 30 minutes to let flavors meld.
Equipment for this recipe
Top-rated tools to make this recipe successfully.
Frequently asked questions
How long does Cold Greek Spiral Pasta Salad with Feta and Kalamata Olives take to make?
Total time is about 25 minutes (15 min prep + 10 min cook). Most home cooks find this fits comfortably into a weeknight; double the batch on Sunday for two dinners.
How do I store leftover Cold Greek Spiral Pasta Salad with Feta and Kalamata Olives?
Cool to room temperature within 2 hours, then store in an airtight container in the fridge for up to 4 days. Reheat covered in a 350°F oven for 10-12 minutes, or microwave at 70% power in 60-second bursts to keep spiral pasta from drying out.
Can I substitute ingredients in Cold Greek Spiral Pasta Salad with Feta and Kalamata Olives?
Yes — most ingredients in this recipe have flexible swaps. For oil, use any neutral high-smoke-point oil (avocado, grapeseed, refined coconut). For aromatics, dried herbs at ⅓ the volume of fresh work in a pinch. The full ingredient list is shoppable on Instacart so you can see substitutes in real time.
How do I scale Cold Greek Spiral Pasta Salad with Feta and Kalamata Olives for a different number of people?
The recipe is written for 6 servings. Multiply each ingredient by (your serving target / 6). Cook time stays roughly the same up to 2x; for 3-4x batches, switch from a skillet to a sheet pan or stockpot so the food isn't crowded — overcrowding steams instead of browns.
Is Cold Greek Spiral Pasta Salad with Feta and Kalamata Olives vegetarian?
Yes — this recipe is tagged vegetarian based on its ingredient list. Always cross-check labels for packaged ingredients (sauces, broths, condiments) since formulations vary by brand.
