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You are here: Home / All Recipes / Greek Pasta Salad

August 14, 2020 By Nancylynn 9 Comments

Greek Pasta Salad

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Greek Pasta salad is packed with tons of veggies to keep you full and tons of flavor to keep you happy!  It is the best pasta salad recipe to bring to BBQs, potlucks, and picnics as well as make ahead for lunch.  It can be eaten alone for a vegetarian pasta salad option, or top with a protein like tuna or grilled chicken.  This post may contain affiliate links for products I’m obsessed with.

Overhead photo of an individual bowl of Greek pasta salad with a large glass serving bowl in the corner of the frame. Halved grape tomatoes, chopped broccoli, lemon halves, fresh thyme, and a fork are placed around the bowls.

This post was originally published on June 27, 2016, but it’s being updated with pretty new pics and a slight tweak to the recipe. 

Confession #91 – While I totally believe in the whole 80% 20% rule for eating, and the idea of everything in moderation, I still have trouble stopping myself from eating more of certain foods when I do eat them.

Like Pasta.   I’m cool with my yellow container until I fill it with pasta.   Then it’s just sad. I love my zoodles and spaghetti squash, so this isn’t a huge issue, but I was craving pasta salad this weekend and one little yellow scoop wasn’t going to cut it.

That’s how this Pasta Veggie Salad was born!

A large bowl of pasta salad with tomatoes, cucumbers, broccoli, red onions, feta cheese, olives, and pasta. There is dressing in a small pitcher off to the side.

Ingredients for Greek Pasta Salad

  • Cooked whole wheat or GF pasta – Use your favorite pasta brand and type and cook it according to the package directions.
  • Diced cucumber – I left the skin on, but feel free to peel.
  • Broccoli florets– Be sure to cut up into bite sized pieces. 
  • Grape tomatoes – Either cut in half or leave them whole, its up to you!
  • Red onion– I love the color pop of the red onion, but if you don’t like onions you can sub more cucumbers, tomatoes, or broccoli, or just leave it out all together!  TIP:  soak your red onion in water while your pasta is boiling.  This takes out the “bite.”
  • Feta cheese– You can sub another cheese or omit if dairy free.
  • Olives – I used kalamata, but you can use black olives instead.  If you don’t like olives, you can double the dressing or skip! FIXers, this will change the ORANGE container amount.
  • Lemon – Fresh lemon gives everything a nice burst of flavor!
  • Homemade dressing of olive oil, red wine vinegar, salt, pepper, fresh or dried oregano, fresh or dried basil, garlic power, and lemon juice – If you make the dressing the day before it will be THAT much more amazing, but will totally still work if you make it right before serving.  No worries!

Individual bowls of varying sizes containing ingredients showing how to make pasta salad.

My goal was to fill this Greek pasta salad recipe with enough delicious veggies to have a proper serving and not feel deprived.   I love the combination of fresh grape tomatoes, cucumbers, and red onion, but also added some fresh broccoli cut up into small florets.

Sliced red onions, crumbled feta cheese, kalamata olives, halved grape tomatoes, diced cucumbers, and chopped broccoli in a glass bowl.

Perfecto!  This salad has the perfect amount of crunch from the fresh veggies and flavor from the herbs, dressing, lemon, and feta cheese.  And one serving was a whole heaping 1 1/2 cups!   I hardly had room on my plate for anything else.

Overhead photo of glass container full of dressing, squeezed lemon halves, and a large glass bowl full of veggies and feta cheese.

How to make Pasta Salad

  1. Mix ingredients for the dressing (can do the day before) and refrigerate. Be sure to taste and adjust seasonings as desired.
  2. Cook your favorite pasta according to package directions.
  3. Once the pasta is cooled, toss with veggies and olives. Squeeze juice from 1/2 lemon over salad and mix. Refrigerate for at least 20 minutes.
  4. Last, stir in feta and dressing before serving.

A hand pouring dressing from a glass container into a bowl bowl of Greek pasta salad with white subway tiles in the background.

What to serve with Greek Pasta Salad

This would be a perfect thing to bring to a potluck or picnic or even a make ahead lunch for the week!  You could always add some diced chicken, tuna, or even top with some egg for a protein kick.

This is also the best pasta salad recipe to make with a grilled protein. Try one of these:

My Fave Burger Recipe + Burger Sauce

21 Day Fix Grilled Lemon-Herb Pork Chops

Lemon Grilled Salmon {21 Day Fix}

New York Strip Steak

A large bowl of pasta veggie salad with dressing on the side.

What if I don’t like olives in my Pasta Salad Recipe?

I used a tiny amount of the 21 Day Fix orange container allotment for olives because I’m obsessed, but if you would rather omit, go for it!  It won’t change much as far as containers go.  Don’t tell Autumn, but you can add a tiny bit of extra feta and it will all work out the same.  

A fork full of pasta, broccoli, tomatoes and feta with a bowl of the best pasta salad in the background, slightly out of focus.

Do you love Greek and Mediterranean food?  Try another one of these recipes-

21 Day Fix Greek Spaghetti Squash Boats {Gluten-free}

Chicken Quinoa Mediterranean Salad with Tzatziki Dressing [21 Day Fix | WW]

Easy Gluten-free Mediterranean Chickpea Salad | 21 Day Fix | Weight Watchers | 2B Mindset

Easy Falafel Bites [Air Fryer | Oven]

Also check out: How to Measure Pasta for the 21 Day Fix + 21 Day Fix Pasta Recipes

Food picture with a black and pink text overlay- Greek Pasta Salad | 21 Day Fix | WW | Gluten Free | Vegetarian | Confessions of a Fit Foodie

 

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Greek Pasta Salad

  • Author: Nancylynn Sicilia
  • Prep Time: 10 minutes
  • Total Time: 10 minutes
  • Yield: 6 servings 1x
  • Category: Lunch
  • Method: Mixing
  • Cuisine: Greek
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Description

Greek Pasta salad is packed with tons of veggies to keep you full and tons of flavor to keep you happy!  It is the best pasta salad recipe to bring to BBQs, potlucks, and picnics as well as make ahead for lunch.  It can be eaten alone for a vegetarian pasta salad option, or top with a protein like tuna or grilled chicken.


Scale

Ingredients

  • 3 cups of cooked whole wheat or GF pasta
  • 2 cups of diced cucumber
  • 2 cups of broccoli florets, cut up small
  • 1 1/2 cups of grape tomatoes, cut in half or left whole
  • 1/4 of a red onion, sliced (TIP:  soak your red onion in water while your pasta is boiling.  This takes out the “bite.”)
  • 1 cup of feta cheese crumbles
  • 20 olives (I used kalamata)
  • 1/2 lemon

Dressing

  • 6 T olive oil
  • 4 T red wine vinegar
  • 1–2 T of water
  • sprinkle of salt and fresh pepper
  • 1 T fresh or 1/2 tsp dried oregano
  • 1 T fresh or 1/2 tsp dried basil
  • sprinkle of garlic powder
  • juice from 1 lemon

Instructions

  1. Mix ingredients for the dressing (can be done the day before) and refrigerate. Be sure to taste and adjust seasonings as desired.
  2. Once the pasta is cooled toss with veggies and olives. Squeeze juice from 1/2 lemon over salad and mix. Refrigerate for at least 20 minutes.
  3. Stir in feta and dressing before serving.
  4. Enjoy! Makes great leftovers or lunches for the week!

Notes

Makes 6 servings that are 1 1/2 cups each

21 Day Fix: 1 YELLOW, 1 GREEN, 1/2 BLUE, 1 ORANGE (per serving)

WW: Green- 6 points w/o dressing, 10 points w/ dressing; Blue – 6 points w/o dressing, 10 points w/ dressing; Purple- 4 points w/o dressing, 8 points w/ dressing [Calculated using whole wheat rotini pasta]


Nutrition

  • Serving Size: 1 1/2 cups

Keywords: pasta, dinner, lunch, greek, side, pasta salad, whole grain, gluten-free, vegetarian

Did you make this recipe?

Tag @confessionsofafitfoodie on Instagram and hashtag it #confessionsofafitfoodie

Close up photo of a fork with Greek pasta salad and a black and pink text overlay- How to Make Pasta Salad | 21 Day Fix | WW | Gluten Free | Vegetarian | Confessions of a Fit Foodie

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Filed Under: All Recipes, Apps + Snacks, Courses, Diet, Dinner, Gluten-Free, Hidden Veggies, Ingredient, Lunch, Pasta, Salads, Seasonal, Sides, Spring + Easter, Summer + BBQ, Vegan + Vegetarian

Reader Interactions

Comments

  1. Vicki says

    October 11, 2017 at 4:37 pm

    Greek Past Salad. How big is a serving???

    Reply
    • Nancylynn says

      October 12, 2017 at 12:35 pm

      One serving is 1 1/2 cups!

      Reply
  2. Marie says

    February 4, 2018 at 1:53 am

    What is the carb content per serving?

    Reply
    • Nancylynn says

      February 11, 2018 at 6:28 pm

      I don’t count carbs – I am not sure! Sorry!

      Reply
  3. Gen says

    June 21, 2018 at 9:39 pm

    What can you substitute for the Feta cheese?

    Reply
    • Nancylynn says

      June 21, 2018 at 10:33 pm

      You can use whatever cheese you like – fresh mozzarella would be a delicious choice – but you can also leave it out!

      Reply
  4. Sarah says

    October 29, 2019 at 1:03 am

    I apologize..is a sizing size equal #1 1/2 cup or 1 and 1/2 cup…thank you!

    Reply
  5. Lori says

    August 20, 2020 at 2:59 pm

    LOVED THIS RECIPE!!!! I was a big fan of the serving size. I even got my husband to eat it and he is picky. Very good with grilled chicken.

    Reply
    • Nancylynn says

      August 31, 2020 at 10:02 pm

      That is awesome, Lori!

      Reply

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