Healthy Greek Pasta Salad

This Healthy Greek Pasta Salad is packed with fresh veggies, flavorful herbs, and a light zesty vinaigrette.

It’s an easy make-ahead dish that’s perfect for summer BBQ’s, picnics, or to just keep in your fridge and snack on whenever.

Crunchy summer veggies are loaded in each serving making this a nourishing and fairly healthy side dish – which is good since it’s so addicting.

Loving fresh summer recipes? Check out this summer Strawberry Tiramisu or these Mediterranean Grilled Chicken bowls.

WHAT INGREDIENTS DO I NEED TO MAKE A HEALTHY GREEK PASTA SALAD?

Bowtie Pasta – also known as farfalle. Fusilli is another great pasta shape for this recipe.  

English cucumber – sometimes called ‘hot house cucumber’. I like using English cucumbers because they have less seeds and don’t require peeling.

Cherry tomatoes – or ‘grape’ tomatoes are easiest to prepare, look the best, and hold their juices in well.

Green pepper – can be substituted for yellow, orange, or red pepper.

Red onion – if you want to mellow out the red onion, let it soak in water once you chop it and drain before adding to the pasta salad.

Kalamata olives – make sure to buy pitted.  

Feta – this recipe is vegetarian but leaving out the feta would make it vegan.

Parsley – fresh and roughly chopped.

FOR THE ZESTY VINAIGRETTE:

• Olive oil
• Water
• Red wine vinegar
• Lemon juice
• Honey
• Dijon mustard
• Garlic
• Parsley
• Dill
• Salt
• Pepper

HOW TO MAKE A HEALTHY GREEK PASTA SALAD

Prepare Pasta & Veggies

Bring a large pot of water to a boil and add salt. Cook pasta according to package instructions, to al dente.

TIP: always salt your water once it’s boiling and don’t forget to do it because it does make a difference.

Drain and rinse with cold water immediately, set aside.

Slice cucumber into half-moons, halve tomatoes, remove seeds from bell pepper and chop, chop red onion, halve kalamata olives, and chop parsley. Cut feta into small cubes.

Prepare Zesty Vinaigrette

In a separate bowl or mason jar, add olive oil, water, red wine vinegar, lemon juice, honey, Dijon mustard, minced garlic, fresh parsley, fresh dill, salt, and pepper. Whisk together well.

TIP: double up on this recipe and use it again for a leafy green salad or to marinate chicken. It keeps in the fridge for up to 2 weeks.

Combine

In a large bowl, add cooked pasta, chopped veggies, and pour in the zesty vinaigrette. Gently toss to combine all ingredients.

Taste and adjust seasonings to your liking by adding more salt, pepper, lemon, or herbs.

RECIPE VARIATIONS AND SUBSTITUTIONS

• Gluten-free: choose a GF pasta like one made with chickpeas.
• Vegan: omit the feta cheese or swap for a vegan feta.
• Make it a meal: this healthy Greek pasta salad can easily become a complete meal by adding grilled chicken or fish.
• Ingredients: add chopped artichoke hearts, different color peppers, capers, or red pepper flakes to spice it up.

RECIPE FAQ’S

MORE GREEK RECIPES YOU’LL LOVE

• Authentic Greek Potato Wedges
• Whipped Feta Appetizer (Tyrosalata)
• Homemade Pita Bread

STEP-BY-STEP TUTORIAL VIDEO

Did you make this? Please RATE THE RECIPE below!