When it comes to pasta salads, I’m particular: I like to “hunt for the pasta among the vegetables.” If you love vegetables, this Veggie Lover’s Greek Pasta Salad is made for you.
This salad is loaded with baby spinach, crisp cucumbers, halved cherry tomatoes, colorful bell pepper, tangy Greek olives, red onion, and generous crumbles of feta, all tossed in a bright, garlicky herbed lemon Greek dressing. It’s a fresh, satisfying pasta salad that works as a light main or an excellent side for grilled foods.
Make a big batch to serve with grilled meats, roasted vegetables, or enjoy it on its own. It keeps well in the fridge and the flavors continue to meld, so leftovers often taste even better the next day.
Greek Pasta Salad
For the olives I prefer an assorted marinated olive blend, but pitted kalamatas or oil-cured olives are great alternatives. You can use pre-crumbled feta or crumble a block yourself; plain or herbed feta both work — choose what you prefer.
Cook the pasta to al dente. The pasta will absorb some dressing as the salad rests, so starting with slightly firm pasta prevents it from becoming mushy.
To tame raw red or purple onions: slice them as thinly as possible. Add the baby spinach and the very thinly sliced onion to your mixing bowl, then immediately place the hot, drained pasta on top. Let it sit two minutes and then toss. This reduces the onion’s bite and gently wilts the spinach for a pleasant texture.
Don’t be alarmed if the dressing seems plentiful at first — the pasta soaks up a lot. If you can, chill the salad for at least an hour before serving to let the flavors meld; it’s well worth the wait.
If you enjoy pasta and potato salads, you’ll find many more summer salad ideas to try alongside this one.
Tools to make Veggie Lover’s Greek Pasta Salad
- mason jar (for dressing or storage)
- chef’s knife
- cutting board
- mixing bowl
- sturdy spoon or spatula
What dressing to use
Homemade Greek dressing is ideal for this salad. A lemony, garlicky, herb-forward vinaigrette complements the vegetables and feta best, but a good store-bought Greek dressing will also do the job if you’re short on time.
How to make Veggie Lover’s Greek Pasta Salad
Veggie Lover’s Greek Pasta Salad
Rebecca Lindamood
Ingredients
- 10 ounces baby spinach
- 1/4 large red or purple onion, skin removed, very thinly sliced
- 1 pound medium shell pasta cooked to al dente and drained
- 1 1/2 cups assorted marinated Greek olives or pitted kalamatas
- 1 bell pepper, any color, stem and seeds removed
- 1 English or seedless cucumber, quartered lengthwise and thinly sliced
- 1 pint cherry tomatoes, halved
- 1 batch Greek Salad Dressing (homemade or purchased)
- 1 cup crumbled herbed or plain feta
Instructions
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Place the baby spinach in a large mixing bowl and top with the very thinly sliced red onion. Drain the hot al dente pasta and pour it over the onions and spinach. Let it rest for 2 minutes, then toss to combine. Add the olives, bell pepper, cucumber slices, and cherry tomatoes and toss to distribute evenly. Pour in the Greek dressing and sprinkle the feta over the salad, then toss gently to coat.
Cover and refrigerate at least one hour before serving to allow the flavors to marry. Store in a tightly covered container for up to 5 days, stirring well before each serving.
Video
Nutrition
Nutritional information is an estimate and provided as a courtesy. Calculate nutrition with the exact ingredients you use if you need precise values.
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