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)

Calories 726, 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.

This article was originally published on Jul 23, 2013

Weekly Newsletter

Keep up with your baby's development, get the latest parenting content and receive special offers from our partners

I understand that I may withdraw my consent at any time.

This site is protected by reCAPTCHA and the Google Privacy Policy and Terms of Service apply.