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Spring Greek Pasta Salad

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
  • Total Time
    Prep/Total Time: 30 min.
  • Makes
    16 servings

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.

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    Reviews

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    Average Rating:
    • rmbarr059
      May 15, 2017

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

    • Janadele
      Apr 27, 2017

      Excellent took to two salad luncheons and was a hit.

    • Remenec
      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.

    • HomeChefColleen
      Apr 9, 2016

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

    • NH-rescue
      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.

    • shannondobos
      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.

    • dmjran6
      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.

    • Punkyjoe81
      Apr 13, 2015

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

    • momtomatt
      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!

    • toolbarsco
      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.