Summer Slim Greek Pasta Salad (Printable View)

Whole grain pasta combined with fresh summer vegetables, olives, and light feta for a refreshing 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

# How To Make It:

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 completely cooled.
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, kalamata olives, and crumbled light feta cheese to the vegetable mixture in the bowl.
04 - In a small mixing bowl, whisk together olive oil, lemon juice, red wine vinegar, minced garlic, dried oregano, sea salt, and black pepper until fully emulsified.
05 - Drizzle the prepared dressing over the salad ingredients and toss gently to ensure even coating throughout.
06 - Taste and adjust seasoning as needed. Refrigerate for 10 to 15 minutes before serving to develop optimal flavor.

# Best Practices:

01 -
  • It actually tastes better the longer it sits, so you can prep it hours ahead and let the flavors get acquainted while you relax.
  • The whole grain pasta keeps you satisfied without that heavy feeling, making it perfect for lunch or a light dinner.
  • One bowl feeds four people or stretches across your week, depending on your appetite and how much you sneak spoonfuls.
02 -
  • Never add the spinach and parsley until you're ready to serve, or they'll turn into sad, soggy remnants by lunchtime, even if you're only waiting a few hours.
  • The dressing needs to be whisked properly so the oil and acid actually emulsify, which means the salad will taste balanced rather than greasy or sour depending on what settles at the bottom.
03 -
  • Toast the dried oregano in a dry pan for just thirty seconds before adding it to the dressing, which wakes up its flavor and makes the entire salad taste more intentional and aromatic.
  • Add a tiny pinch of red pepper flakes to the dressing if you want subtle warmth without making it spicy, giving people a reason to keep eating without realizing what they're tasting.
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