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Spring Greek Pasta Salad

Name: Spring Greek Pasta Salad
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Yield: 16 servings
Cuisine: Mediterranean
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

11 reviews

Test Kitchen Approved

Total Time

Prep/Total Time: 30 min.

Makes

16 servings

Updated: Apr. 25, 2022

For a light meal, we toss rotini pasta with cucumber, zucchini and sweet peppers. Make this cucumber pasta salad into a main dish by adding grilled chicken. —Christine Schenher, Exeter, California

Spring Greek Pasta Salad Recipe photo by Taste of Home

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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.

Test Kitchen Tips

There’s nothing like fresh pasta. The process may seem intimidating, but it’s actually very easy to do! All you need is a little time. To get a jump on it, make dough 2 to 3 days in advance and store in the refrigerator until you are ready to roll it out.

To keep pasta from sticking together when cooking, use a large pot with plenty of water. Add a little cooking oil if desired (this also prevents boiling over).

Check out 24 more tasty pasta salad recipes.

Nutrition 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.

Spring Greek Pasta Salad

Ingredients

Directions

Nutrition Facts

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