Summer Slim Greek Pasta Salad (Print Version)

Whole grain pasta tossed with fresh summer vegetables, kalamata olives, and light feta in a zesty dressing.

# Components:

→ 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

# Directions:

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 to cool 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.

# Expert Advice:

01 -
  • It actually tastes better after sitting in the fridge, so you can make it ahead and impress people without stress.
  • The whole grain pasta keeps you satisfied longer than regular pasta, and you won't feel that mid-afternoon energy crash.
  • It's colorful enough to make you feel like you're eating something fancy, but honestly it's just chopped vegetables tossed together.
02 -
  • If you rinse the hot pasta under cold water and don't dry it well, the salad becomes watery and sad, so shake the colander hard and even spread the pasta out on a clean kitchen towel to cool completely.
  • Don't add the dressing until you're ready to serve or eat within a couple hours, because the pasta will keep absorbing liquid and eventually become mushy, though for picnics this actually works in your favor if you're eating it later.
03 -
  • Make the dressing first and let it sit while you chop vegetables, so all those flavors get a chance to know each other before they meet the rest of the salad.
  • If you're bringing this to a potluck or picnic, pack the feta separately and crumble it in just before serving so it stays creamy and distinct instead of getting lost in the dressing.
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