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Creamy Greek Pasta Salad with Feta from

Creamy Greek Pasta Salad with Feta


  • 1 lb (450g) bowtie/farfelle pasta, cooked, drained and rinsed with cold water
  • 1 pint cherry tomatoes, sliced in half
  • 1 cucumber, slice in half lengthwise and scrape out and discard the seeds, then chop (you can remove the skin if you like but I like to leave it on)
  • 1 can (375ml) sliced black olives, drained and rinced (this works out to about 1 1/2 cups) Note: You can also use Kalamata olives
  • 2 cloves of garlic, finely grated
  • 7 oz (200g) feta cheese, roughly chopped
  • 2 tbsps liquid reserved from the feta cheese container
  • 1 cup mayonnaise (use the real kind – I use Hellmann’s)
  • 1/4 cup sour cream
  • 3 tbsps fresh dill, chopped (use more if you like!)
  • Pinch of black pepper (adjust to your taste)


  • 1/4 cup finely chopped red onion
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  1. In a large mixing bowl, combine mayonnaise, sour cream, feta, reserved liquid, dill and pepper. You want to get an almost smooth consistency – little chunks of feta are ok though! 🙂
  2. Add cherry tomatoes, black olives, cucumber and cooked pasta. Using a big spatula, combine.
  3. Cover and place in the fridge to chill for at least 30 minutes
  • Prep Time: 35 minutes
  • Category: Side