Greek Pasta Salad

This is my favorite pasta salad.  It is flavorful, healthy and easy to whip up in minutes.  It is summer pasta perfection!

I love making greek food in the summertime when home-grown tomatoes and cucumbers are everywhere.  This pasta salad is made with chickpeas and olives so it is more hearty than your average pasta salad and could be a meal, rather than just a side dish.  I always like to bring it as my contribution to a cookout so even if they don’t have anything else that’s vegetarian-friendly, I just make a meal out of it.

My favorite type of pasta to use in this recipe is Trader Joe’s Brown Rice and Quinoa Fusilli Pasta.  It is gluten-free, whole grain and tastes just like regular pasta.  But you can use whole wheat, lentil or even regular pasta…whatever you have available.  Check out my recommendations for the best and worst gluten-free pastas here.

I love to add feta cheese to this salad.  But, it’s really flavorful without it so it’s easy to make dairy free and still delicious.

To get started, in a large pot, boil water for the pasta and cook pasta according to package directions.  While the pasta is cooking, combine all the dressing ingredients in a mason jar or plastic container with a tight fitting lid and shake to combine.

Chop the tomatoes, cucumber and olives and put in a large bowl with the chick peas.  When the pasta is cooked, add it to the bowl with the vegetables, add the dressing and toss to combine.  Top with feta cheese (optional) and serve warm or cold.

Print Recipe

Greek Pasta Salad

Pasta salad made with cucumbers, tomatoes and kalamata olives to add some greek flavors with chick peas for added protein.

Course

Main Dish

Cuisine

Greek

Prep Time

15 minutes

Cook Time

10 minutes

Servings

people

Ingredients

Greek Dressing

• 1/4 cup olive oil
• 1/4 cup red wine vinegar
• 1/2 tsp. garlic powder
• 1/2 tsp. onion powder
• 1/2 tsp. oregano
• 1/2 tsp. basil
• 1/2 tsp. salt
• 1/2 tsp. dijon mustard
• 1/8 tsp. black pepper

Pasta Salad

• 1 lb. rotini pasta Recommended: Trader Joe's Brown Rice and Quinoa Fusilli Pasta
• 1 pint grape or cherry tomatoes, halved
• 1 english cucumber, diced
• 1/2 cup kalamata olives, pitted and chopped
• 1 15 oz. can garbanzo beans, rinsed and drained
• 1 6 oz. pkg feta cheese, crumbled (optional)

Course Main Dish Cuisine Greek Prep Time 15 minutes Cook Time 10 minutes Servings people Ingredients Greek Dressing 1/4 cup olive oil 1/4 cup red wine vinegar 1/2 tsp. garlic powder 1/2 tsp. onion powder 1/2 tsp. oregano 1/2 tsp. basil 1/2 tsp. salt 1/2 tsp. dijon mustard 1/8 tsp. black pepper Pasta Salad 1 lb. rotini pasta Recommended: Trader Joe's Brown Rice and Quinoa Fusilli Pasta 1 pint grape or cherry tomatoes, halved 1 english cucumber, diced 1/2 cup kalamata olives, pitted and chopped 1 15 oz. can garbanzo beans, rinsed and drained 1 6 oz. pkg feta cheese, crumbled (optional)

Instructions

1. In a large pot, boil water for the pasta and cook pasta according to package directions.  
2. While the pasta is cooking, combine all the dressing ingredients in a mason jar or plastic container with a tight fitting lid and shake to combine.
3. Chop the tomatoes, cucumber, and olives and put in a large bowl with the chick peas.  When the pasta is cooked, add it to the bowl with the vegetables, add the dressing and toss to combine.  Top with feta cheese (optional) and serve warm or cold.

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