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Mediterranean Pasta Salad with Kalamata Olives, Feta & Eggs Recipe

Mediterranean Pasta Salad with Kalamata Olives, Feta & Eggs recipe


This is a yummy pasta salad with a twist. It has pasta, tomatoes, cucumber, olives, cheese, and eggs. It's all mixed with a tasty dressing. You can eat it cold and it's good for lunch or dinner.


10 oz rotini pasta
1/2 cup Greek vinaigrette dressing
1 English cucumber
1 pint cherry tomatoes
1/2 cup Kalamata olives, pitted and halved
4 hard-boiled eggs, peeled and quartered
1/4 cup toasted slivered almonds
3/4 cup crumbled feta cheese
1/2 teaspoon dried oregano
Salt to taste


Fill a large pot with water, add a pinch of salt, and bring to a boil. Cook the rotini pasta according to the package instructions, usually about 8-10 minutes, until al dente.
While the pasta is cooking, wash, dry, and halve the cherry tomatoes. Place them in a large mixing bowl.
Wash, dry, trim, and slice the cucumber into half-moons and add them to the bowl with the tomatoes.
Add the Kalamata olives and toasted slivered almonds to the bowl with the veggies.
Drain the pasta and rinse under cold water to cool. Add the cooled pasta to the mixing bowl with the vegetables and almonds.
Pour the Greek vinaigrette dressing over the pasta and vegetables. Add the crumbled feta cheese and dried oregano. Toss everything together until well combined.
Season with salt to taste and gently mix in the quartered hard-boiled eggs.
Chill the pasta salad in the refrigerator for about 10 minutes before serving to allow the flavors to meld together.

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