Summer Slim Greek Pasta Salad (Printable)

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

# Ingredient List:

→ Pasta

01 - 8 ounces 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 ounces 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 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 bowl, whisk together extra virgin olive oil, lemon juice, red wine vinegar, minced garlic, dried oregano, sea salt, and freshly ground black 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 as needed. Refrigerate for 10 to 15 minutes before serving to enhance flavor.

# Expert Tips:

01 -
  • It's the kind of salad that tastes even better the next day, so meal prep becomes actually enjoyable.
  • The whole grain pasta keeps you full without that heavy feeling that makes you want to nap in the sun.
  • You can make it completely in advance and just toss it together before guests arrive, which means you actually get to enjoy your own dinner party.
02 -
  • Don't dress the salad more than a couple hours ahead or your vegetables will start weeping and everything becomes soggy—prep everything separately and combine just before serving or eating.
  • The pasta absolutely has to be cooled completely before it meets the dressing, or it will absorb all the liquid and taste like cardboard instead of like something you actually want to eat.
03 -
  • Slice your red onion super thin and let it sit in a little lemon juice for five minutes before adding it to the salad—it mellows out and becomes almost sweet instead of sharply oniony.
  • Toast your dried oregano in a dry pan for thirty seconds before whisking it into the dressing if you want the flavor to be more prominent and aromatic than it naturally is.
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