Summer Slim Greek Pasta Salad (Printable version)

Whole grain pasta combined with fresh summer vegetables, olives, and light feta for a bright and healthy dish.

# Ingredient list:

→ 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 - 0.5 small red onion, thinly sliced
07 - 1 cup baby spinach, roughly chopped
08 - 0.25 cup fresh parsley, chopped

→ Additions

09 - 0.33 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 - 0.5 teaspoon sea salt
17 - 0.25 teaspoon freshly ground black pepper

# Step-by-step guide:

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 to cool completely.
02 - In a large salad bowl, combine cherry tomatoes, cucumber, red and yellow bell peppers, red onion, spinach, and parsley.
03 - Add cooled pasta, olives, and crumbled light feta to the vegetable mixture in the bowl.
04 - In a small bowl, whisk together olive oil, lemon juice, red wine vinegar, garlic, oregano, salt, and pepper until emulsified.
05 - Drizzle dressing over salad ingredients and toss gently to combine, ensuring even coating throughout.
06 - Taste and adjust seasoning if needed. Chill for 10 to 15 minutes before serving for optimal flavor development.

# Expert tips:

01 -
  • It actually tastes better the next day once the pasta absorbs all that lemony, garlicky goodness without getting soggy.
  • You can prep everything in advance and just toss it together minutes before eating, which is a lifesaver on busy weeknights.
  • The whole grain pasta makes it genuinely filling, so you won't be hungry an hour later like with lighter salads.
02 -
  • The temperature of the pasta matters enormously; warm pasta will wilt the spinach and make the feta start to soften in ways you don't want, so cold it completely.
  • If you're serving this later rather than immediately, hold back a quarter of the dressing and add it just before people eat to prevent everything from getting soggy.
03 -
  • If your tomatoes are watery, cut them a few hours ahead and let them drain on a paper towel so they don't release liquid into the salad during storage.
  • Toast your own oregano between your palms for ten seconds before adding to the dressing to wake up the flavor and remind people why they love Mediterranean food.
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