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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

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.


Ingredients

Scale
  • 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
  • 12 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