Healthy Greek Pasta Salad with fresh vegetables and olives

Healthy Greek Pasta Salad

ByOlivia Carter
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why make this recipe

Healthy Greek Pasta Salad is a fantastic dish that brings together delicious flavors and nutritious ingredients. It’s great for a light lunch, a side dish for dinner, or a refreshing option at picnics and potlucks. The mix of pasta, fresh vegetables, and feta cheese not only tastes amazing but also provides a good balance of carbs, veggies, and healthy fats. Plus, it’s easy to prepare and can be made ahead of time.

how to make Healthy Greek Pasta Salad

Ingredients:

  • 8 oz bowtie pasta, cooked to al dente
  • 1 english cucumber, sliced into half moons
  • 10 oz cherry tomatoes, halved
  • 1 green pepper, chopped
  • 1/2 red onion, chopped
  • 5 oz kalamata olives, halved
  • 3 tbsp fresh parsley, chopped
  • 8 oz feta, cubed
  • 1/3 cup olive oil
  • 1/3 cup water
  • 3 tbsp red wine vinegar
  • 1/2 lemon, juiced
  • 2 tbsp honey
  • 2 tsp dijon mustard
  • 3 garlic cloves, minced
  • 2 tbsp fresh parsley, chopped
  • 1 tbsp fresh dill, chopped
  • 1 tsp salt
  • 1/2 tsp black pepper

Directions:

  1. Prepare Pasta & Veggies:

    • Cook the bowtie pasta according to the package instructions until al dente. Drain and let it cool.
    • In a large bowl, combine the cooked pasta, cucumber, cherry tomatoes, green pepper, red onion, kalamata olives, and parsley.

  2. Prepare Zesty Vinaigrette:

    • In a small bowl, whisk together the olive oil, water, red wine vinegar, lemon juice, honey, dijon mustard, minced garlic, dill, salt, and black pepper.

  3. Combine:

    • Pour the vinaigrette over the pasta and vegetable mixture. Add the cubed feta and gently toss everything together until well combined.

how to serve Healthy Greek Pasta Salad

Serve the Greek Pasta Salad chilled or at room temperature. It can stand alone or be paired with grilled chicken or fish for a complete meal. Garnish with extra parsley or feta on top for a lovely presentation!

how to store Healthy Greek Pasta Salad

Store any leftovers in an airtight container in the refrigerator. It will stay fresh for 3 to 5 days. Just give it a good stir before serving again to mix the flavors.

tips to make Healthy Greek Pasta Salad

  • Make sure not to overcook the pasta; it should be al dente.
  • Feel free to adjust the vegetables based on what’s in season or your personal preferences.
  • Adding extra herbs like oregano or basil can enhance the flavor even more!
  • For a gluten-free option, use gluten-free pasta instead of bowtie pasta.

variation

You can add protein like grilled chicken, shrimp, or chickpeas for a heartier dish. You can also switch out the feta for goat cheese or omit it entirely for a dairy-free version.

FAQs

1. Can I use any type of pasta for this salad?
Yes, you can use any pasta you like, but small shapes like rotini or penne work best for holding onto the dressing.

2. How long should I let the salad sit before serving?
It’s best to let the salad sit for at least 30 minutes in the fridge to allow the flavors to meld together.

3. Is this recipe okay for meal prep?
Absolutely! This salad keeps well in the fridge and can be made a few days in advance, making it perfect for meal prep.

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Healthy Greek Pasta Salad

  • Author: admin
  • Total Time: 25 minutes
  • Yield: 4 servings
  • Diet: Vegetarian
Print Recipe

Description

A delicious and nutritious Greek Pasta Salad perfect for lunch, dinner, or a picnic. Easy to prepare and full of fresh flavors.

Ingredients

  • 8 oz bowtie pasta, cooked to al dente
  • 1 english cucumber, sliced into half moons
  • 10 oz cherry tomatoes, halved
  • 1 green pepper, chopped
  • 1/2 red onion, chopped
  • 5 oz kalamata olives, halved
  • 3 tbsp fresh parsley, chopped
  • 8 oz feta, cubed
  • 1/3 cup olive oil
  • 1/3 cup water
  • 3 tbsp red wine vinegar
  • 1/2 lemon, juiced
  • 2 tbsp honey
  • 2 tsp dijon mustard
  • 3 garlic cloves, minced
  • 2 tbsp fresh parsley, chopped
  • 1 tbsp fresh dill, chopped
  • 1 tsp salt
  • 1/2 tsp black pepper

Instructions

  1. Cook the bowtie pasta according to the package instructions until al dente. Drain and let it cool.
  2. In a large bowl, combine the cooked pasta, cucumber, cherry tomatoes, green pepper, red onion, kalamata olives, and parsley.
  3. In a small bowl, whisk together the olive oil, water, red wine vinegar, lemon juice, honey, dijon mustard, minced garlic, dill, salt, and black pepper.
  4. Pour the vinaigrette over the pasta and vegetable mixture. Add the cubed feta and gently toss everything together until well combined.

Notes

Serve the salad chilled or at room temperature. Can be paired with grilled chicken or fish. Store leftovers in an airtight container for 3 to 5 days.

  • Prep Time: 15 minutes
  • Cook Time: 10 minutes
  • Category: Salad
  • Method: Mixing
  • Cuisine: Greek

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Hi, I’m Olivia Carter. I’m 41 years old, born in Nashville, Tennessee, and now living in Denver, Colorado, where the mountains are as much a part of my inspiration as the markets I shop from. My kitchen is my safe place it smells of herbs, wood smoke, and sometimes just-baked bread cooling on the counter.

I didn’t grow up with professional chefs around me just hardworking parents and a grandmother who believed that love always started with a pot on the stove. She taught me how to make biscuits without a recipe, how to know when cornbread is ready just by the sound it makes, and how to never waste a single vegetable from the garden. Those lessons stuck with me more than anything I ever read in a cookbook.

My path here wasn’t simple. I started as a server, sneaking glances into the kitchen whenever I could. Eventually, I found myself behind the line, sweating through long shifts, burning my fingers, and learning faster than I thought possible. Later, I studied culinary arts in New York, but I’ve always said the best training came from real kitchens, real mistakes, and real people who pushed me to keep going.

Today, my cooking is rooted in Southern tradition but shaped by everywhere I’ve traveled and everything I’ve tasted. I love the balance of smoky barbecue with bright citrus, the sweetness of honey paired with a kick of chili, and the way fresh herbs can lift even the simplest dish. Food, to me, is about contrast it should surprise you while still feeling like home.

I cook for people who want food that tells a story. I believe meals should connect us to memory, to family, to joy. It’s not about perfection or fancy plating it’s about sitting down, taking a bite, and feeling something.

If you’ve ever laughed around a messy kitchen table, licked barbecue sauce off your fingers, or found comfort in a bowl of soup on a hard day, then you already understand what my cooking is about. Welcome I can’t wait to share it with you.

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