Greek Salad Pasta

  • Prep Time10 mins
  • Total Time20 mins
  • Makes4 adult sized servings
Greek Salad Pasta

Photo: Jodi Pudge

This Greek Salad Pasta recipe replaces mayonnaise with a light oil and vinegar dressing, and gets bundles of flavour from feta, olives and raw vegetables.


  • 1 lb. rotini pasta

  • 2 cups diced tomatoes

  • 1 English cucumber, diced

  • 1/3 cup pitted black olive, halved

  • 1/4 cup finely chopped red onion

  • 1 tsp finely chopped garlic

  • 1 1/2 cups crumbled feta cheese, (200-g block)

  • 1/4 cup olive oil

  • 3 tbsp red wine vinegar

  • 3 tbsp chopped oregano

  • 1/4 tsp black pepper


  • Cook pasta in boiling salted water, according to package directions, until al dente.

  • While pasta is cooking, combine tomatoes, cucumber, olives, red onion, garlic, feta, olive oil and vinegar in a large serving bowl.

  • Drain pasta, reserving ½ cup cooking water. Add hot pasta to serving bowl and toss to combine, adding water as desired to loosen.

  • Stir in oregano and season with black pepper.

Nutrition (per serving)

Protein 23g, Carbohydrates 96g, Fat 28g, Fibre 8g, Sodium 963mg.

This salad-turned-pasta is perfect for kids who prefer their vegetables raw and can be served hot or cold. If you plan to serve this recipe cold , toss the past a with a bit of oil and vinegar and let it cool to room temperature before adding the cheese, vegetables and herbs.