Greek Pasta Salad
Servings: 4 people (as a main)
For the Dressing
- ¼ cup (60 ml) extra virgin olive oil
- 3 tablespoons (45 ml) lemon juice
- 1 teaspoon (1 teaspoon) lemon zest
- 1 teaspoon (1 teaspoon) Dijon mustard
- 1 teaspoon (1 teaspoon) honey
- 1 teaspoon (1 teaspoon) dried oregano
- ¾ teaspoon (¾ teaspoon) salt + 2 twists black pepper
For the Salad
- 8 ounces (230 grams) short pasta casarecce, fusilli, penne, or orzo
- 1 can (15 oz) (1 can (230 g)) chickpeas or 1½ cups cooked chickpeas - optional
- 1 small (1 small) cucumber diced
- 1½ cup (220 grams) cherry tomatoes halved
- ½ green (½) bell pepper diced
- ½ cup (75 grams) kalamata olives halved if large
- ½ small (½ small) red onion thinly sliced
- 1 cup (150 grams) feta crumbled
- 3 tablespoons (1 handful) fresh parsley chopped, or dill
- Make the Dressing: Whisk ¼ cup extra virgin olive oil, 3 tablespoons lemon juice and 1 teaspoon lemon zest, 1 teaspoon Dijon mustard, 1 teaspoon honey, 1 teaspoon dried oregano, ¾ teaspoon salt, and 2 twists pepper in a large bowl.Add 1 can (15 oz) chickpeas (drained and rinsed) and let them marinate while prepping the rest.
- Cook the Pasta: Boil 8 ounces short pasta in salted water until al dente. Drain and rinse under cold water to stop cooking.
- Add Veggies and Feta: Chop 1 small cucumber, 1½ cup cherry tomatoes, ½ green bell pepper, ½ cup kalamata olives, ½ small red onion, and 3 tablespoons fresh parsley. Add them to the bowl with the chickpeas. Crumble in 1 cup feta.
- Combine and Chill: Toss in the cooled pasta and mix well before serving.
SUBSTITUTIONS
- Short pasta: Use rotini, casarecce, shells, or farfalle. Swap with GF or whole wheat for a twist.
- Cucumber: Adds crunch and freshness. Zucchini or celery work too.
- Tomatoes: Cherry, grape, or chopped Roma bring juicy sweetness.
- Bell pepper: Green is classic, red or yellow are sweeter.
- Kalamata olives: Bold and briny. Sub black olives if needed.
- Red onion: Sharp bite and color. Use shallots or pickled onions for a milder option.
- Feta: Tangy and creamy. Try goat cheese or vegan feta.
- Fresh herbs: Parsley and dill shine. Mint or oregano also work well.
- Olive oil: Use extra virgin for rich, authentic flavor.
- Lemon zest & juice: Adds brightness. Red or white wine vinegar if you're out.
- Honey: Balances the dressing. Maple syrup or agave are great swaps.
- Dijon mustard: Adds depth and blends the dressing. Whole grain or yellow are fine backups.
- Dried oregano: Key Greek flavor. Use more if fresh, or sub with thyme.
- Salt your pasta water well: It’s the only way to season the pasta from the inside out—don’t skip it.
- Cook the pasta al dente: Soft pasta won’t hold up in a salad, especially for a no mayo pasta salad that sits in the fridge.
- Rinse the pasta after cooking: This stops the cooking process and cools it down fast—essential for cold pasta dishes.
- Let the chickpeas soak in the dressing: Marinate for at least 10–15 minutes so they absorb the lemon vinaigrette fully.
- Use fresh herbs: Parsley, dill, mint, or oregano add bright, herby flavor and keep it fresh.
- Chop everything bite-sized: It helps the salad mix evenly and makes it easier to eat.
- Crush some feta into the dressing: A little melting feta gives the salad a creamy feel—no mayo needed.
- Chill before serving: Rest it in the fridge for at least 30 minutes so the flavors come together.
- Taste and adjust: Always give it a final check for seasoning—lemon, salt, or herbs might need a quick boost.
- Customize as needed: This healthy Greek pasta salad is flexible—add roasted veggies, swap in lentils, or top with avocado.
