Spring Greek Pasta Salad Recipe

4.5 11 11
Spring Greek Pasta Salad Recipe
Spring Greek Pasta Salad Recipe photo by Taste of Home
Publisher Photo

Spring Greek Pasta Salad Recipe

Read Reviews
4.5 11 11
Publisher Photo
For a light meal, we toss rotini pasta with cucumber, zucchini and sweet peppers. Make it into a main dish by adding grilled chicken. —Christine Schenher, Exeter, California
MAKES:
16 servings
TOTAL TIME:
Prep/Total Time: 30 min.
MAKES:
16 servings
TOTAL TIME:
Prep/Total Time: 30 min.

Ingredients

  • 4 cups veggie rotini or other spiral pasta (about 12 ounces)
  • VINAIGRETTE:
  • 1/4 cup olive oil
  • 3 tablespoons lemon juice
  • 2 tablespoons balsamic vinegar
  • 1 tablespoon water
  • 3 garlic cloves, minced
  • 1 teaspoon salt
  • 1/4 teaspoon pepper
  • 3 tablespoons minced fresh oregano or 1 tablespoon dried oregano
  • SALAD:
  • 3 large tomatoes, seeded and chopped
  • 1 medium sweet red pepper, chopped
  • 1 small cucumber, seeded and chopped
  • 1 small zucchini, chopped
  • 1 small red onion, halved and thinly sliced
  • 1/3 cup sliced pitted Greek olives, optional
  • 1 cup (4 ounces) crumbled feta cheese

Directions

Cook pasta according to package directions. Drain; rinse with cold water and drain well.
In a small bowl, whisk oil, lemon juice, vinegar, water, garlic, salt and pepper until blended. Stir in oregano.
In a large bowl, combine pasta, vegetables and, if desired, olives. Add vinaigrette and cheese; toss to combine. Refrigerate, covered, until serving. Yield: 16 servings (3/4 cup each).
Originally published as Spring Greek Pasta Salad in Taste of Home April/May 2015, p52

Nutritional Facts

3/4 cup (calculated without olives): 142 calories, 5g fat (1g saturated fat), 4mg cholesterol, 219mg sodium, 20g carbohydrate (3g sugars, 2g fiber), 5g protein. Diabetic Exchanges: 1 starch, 1 fat.

  • 4 cups veggie rotini or other spiral pasta (about 12 ounces)
  • VINAIGRETTE:
  • 1/4 cup olive oil
  • 3 tablespoons lemon juice
  • 2 tablespoons balsamic vinegar
  • 1 tablespoon water
  • 3 garlic cloves, minced
  • 1 teaspoon salt
  • 1/4 teaspoon pepper
  • 3 tablespoons minced fresh oregano or 1 tablespoon dried oregano
  • SALAD:
  • 3 large tomatoes, seeded and chopped
  • 1 medium sweet red pepper, chopped
  • 1 small cucumber, seeded and chopped
  • 1 small zucchini, chopped
  • 1 small red onion, halved and thinly sliced
  • 1/3 cup sliced pitted Greek olives, optional
  • 1 cup (4 ounces) crumbled feta cheese
  1. Cook pasta according to package directions. Drain; rinse with cold water and drain well.
  2. In a small bowl, whisk oil, lemon juice, vinegar, water, garlic, salt and pepper until blended. Stir in oregano.
  3. In a large bowl, combine pasta, vegetables and, if desired, olives. Add vinaigrette and cheese; toss to combine. Refrigerate, covered, until serving. Yield: 16 servings (3/4 cup each).
Originally published as Spring Greek Pasta Salad in Taste of Home April/May 2015, p52

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Reviews forSpring Greek Pasta Salad

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MY REVIEW
rmbarr059 User ID: 4046105 265991
Reviewed May. 15, 2017

"This was really good. You should definitely add the kalamata olives :)"

MY REVIEW
Janadele User ID: 7087902 265219
Reviewed Apr. 27, 2017

"Excellent took to two salad luncheons and was a hit."

MY REVIEW
Remenec User ID: 6059530 264762
Reviewed Apr. 17, 2017

"This is a delicious pasta salad! The dressing is so tasty. I made it for my dad's birthday, and everyone loved it! I will definitely make this pasta salad again."

MY REVIEW
HomeChefColleen User ID: 7305751 246837
Reviewed Apr. 9, 2016

"Lovely! Full of flavour and makes plenty for a crowd! Thank you for your recipe!"

MY REVIEW
NH-rescue User ID: 4255840 233715
Reviewed Sep. 29, 2015

"Great Greek taste. We didn't add in any kind of meat, so I would suggest adding the optional Greek olives if you are just doing the veggie version."

MY REVIEW
shannondobos User ID: 5115022 227979
Reviewed Jun. 15, 2015

"I thought this salad was great! I was out of oregano, so I substituted Greek Souvlaki seasoning, and it was great. You could tell there was extra lemon pepper and a hint of mint in the seasoning I used, but that really put the dressing over the top. Definitely a hit. I think if I made it again I'd purposely use a seasoning blend."

MY REVIEW
dmjran6 User ID: 8354374 227219
Reviewed May. 31, 2015

"While my family enjoyed this pasta salad, I would add slightly less vinegar next time, and try it with salami slices, as suggested by another reviewer."

MY REVIEW
Punkyjoe81 User ID: 3773046 224782
Reviewed Apr. 13, 2015

"Fantastic!! Whenever I want to make pasta salad, THIS is the recipe I will use. Delicious!"

MY REVIEW
momtomatt User ID: 1197551 224608
Reviewed Apr. 10, 2015

"Wow! This was the best pasta salad! I added pepperoni slices and I diced 1/2 red onion instead of slicing. My family does not like feta cheese, so I used bite size pieces of fresh mozzarella instead. This will be my "go to" salad this spring and summer!"

MY REVIEW
toolbarsco User ID: 6725667 223976
Reviewed Apr. 1, 2015

"We loved this salad! I added diced chicken, but I like lolohiser's suggestion to add salami--will try that next time. The vinaigrette was delightful."

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