Greek Salad Pasta

Greek Salad Pasta

This Greek Salad Pasta recipe replaces mayonnaise with a light oil and vinegar dressing, and gets bundles of flavour from feta, olives and raw vegetables.


  • 1 lb. rotini pasta
  • 2 cups diced tomatoes
  • 1 English cucumber , diced
  • 1/3 cup pitted black olive , halved
  • 1/4 cup finely chopped red onion
  • 1 tsp finely chopped garlic
  • 1 1/2 cups crumbled feta cheese , (200-g block)
  • 1/4 cup olive oil
  • 3 tbsp red wine vinegar
  • 3 tbsp chopped oregano
  • 1/4 tsp black pepper


  • Cook pasta in boiling salted water, according to package directions, until al dente.
  • While pasta is cooking, combine tomatoes, cucumber, olives, red onion, garlic, feta, olive oil and vinegar in a large serving bowl.
  • Drain pasta, reserving ½ cup cooking water. Add hot pasta to serving bowl and toss to combine, adding water as desired to loosen.
  • Stir in oregano and season with black pepper.

Nutrition (per serving)

  • Calories
  • 726,
  • Protein
  • 23 g,
  • Carbohydrates
  • 96 g,
  • Fat
  • 28 g,
  • Fibre
  • 8 g,
  • Sodium
  • 963 mg.


This salad-turned-pasta is perfect for kids who prefer their vegetables raw and can be served hot or cold.

If you plan to serve this recipe cold , toss the past a with a bit of oil and vinegar and let it cool to room temperature before adding the cheese, vegetables and herbs.


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