Summer Slim Greek Pasta Salad (Printable)

Whole grain pasta tossed with summer vegetables, olives, and light feta for a vibrant, fresh lunch.

# What You'll Need:

→ 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 - 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 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 - ½ teaspoon sea salt
17 - ¼ teaspoon freshly ground black pepper

# How to Cook:

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 bowl with vegetables.
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 10-15 minutes before serving for optimal flavor development.

# Expert Advice:

01 -
  • It's a salad that actually keeps you satisfied, thanks to the whole grain pasta and fiber.
  • You can prep it in under 30 minutes, making it perfect for those nights when you want something fresh but don't want to fuss.
  • The feta and olives give you that salty, briny depth without any heavy cream or mayo.
02 -
  • If you dress the salad too far in advance, the pasta will absorb all the liquid and the greens will wilt down to nothing, so aim for dressing it no more than an hour before you serve it.
  • Always taste the pasta after cooking and before you add it to the salad, because the seasoning of the water matters and you can't fix the pasta itself after it's mixed in.
  • The magic happens when this sits in the fridge for a bit, so if you can make it a few hours ahead, you'll be amazed at how much better it gets.
03 -
  • If your salad seems dry when you're about to eat it, whisk up a quick extra splash of olive oil and lemon juice instead of more dressing, which prevents it from getting heavy.
  • Use a potato peeler or vegetable peeler to create ribbons of cucumber instead of dicing it, which looks more elegant and stays crispier.
  • Toast a handful of whole grain pasta separately and sprinkle it on top right before serving for an unexpected textural moment that people always ask about.
Go Back