Summer Slim Greek Pasta Salad (Printable Version)

Whole grain pasta combined with crisp summer vegetables, olives, and light feta for a refreshing Mediterranean dish.

# What You’ll Need:

→ Pasta

01 - 8 oz whole grain fusilli or penne pasta

→ Vegetables

02 - 1 cup cherry tomatoes, halved
03 - 1 cup cucumber, diced
04 - 1 red bell pepper, diced
05 - 1 yellow bell pepper, diced
06 - ½ small red onion, thinly sliced
07 - 1 cup baby spinach, roughly chopped
08 - ¼ cup fresh parsley, chopped

→ Additions

09 - ⅓ cup kalamata olives, pitted and sliced
10 - 3.5 oz light feta cheese, crumbled

→ Dressing

11 - 3 tablespoons extra virgin olive oil
12 - 2 tablespoons fresh lemon juice
13 - 1 tablespoon red wine vinegar
14 - 1 garlic clove, finely minced
15 - 1 teaspoon dried oregano
16 - ½ teaspoon sea salt
17 - ¼ teaspoon freshly ground black pepper

# Step-by-Step Guide:

01 - Cook whole grain pasta in a large pot of salted boiling water according to package instructions until al dente. Drain and rinse under cold water until cooled completely.
02 - In a large salad bowl, combine cherry tomatoes, cucumber, red and yellow bell peppers, red onion, spinach, and parsley.
03 - Add the cooled pasta, olives, and crumbled light feta to the vegetable mixture in the bowl.
04 - In a small bowl, whisk together olive oil, lemon juice, red wine vinegar, garlic, oregano, salt, and pepper until emulsified.
05 - Drizzle the dressing over the salad ingredients and toss gently to combine, ensuring even coating throughout.
06 - Taste and adjust seasoning if needed. Chill for 10 to 15 minutes before serving for optimal flavor development.

# Additional Tips::

01 -
  • It tastes even better the next day once the flavors have gotten cozy with each other.
  • Light enough for lunch but substantial enough that you won't be starving an hour later.
  • Zero cooking required for the vegetables, which means minimal heat in the kitchen when it's already sweltering outside.
02 -
  • Don't dress the salad more than a couple hours ahead or the pasta absorbs all the liquid and becomes sad and dense instead of bright and refreshing.
  • If you're making this for a potluck or picnic, pack the dressing separately and dress it right before serving, which is annoying but transforms everything.
03 -
  • Toast the dried oregano in a dry pan for thirty seconds before adding it to the dressing, which wakes up the flavor and makes the whole thing taste more intentional.
  • If you're adding protein like grilled chicken or chickpeas, toss them separately with a little of the dressing before adding to the salad so they don't overpower everything else.
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