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Greek Pasta Salad

Name: Greek Pasta Salad
Prep time: 20

(4 votes, average: 4.50 out of 5)

20 min prep

4 servings

Carrot Icon for Number of Ingredients Size

12 ingredients

Orrechiette or ‘Little Ears’ is a great pasta choice for this fresh summer meal. Their little dips fill up with the veggies and their juices, making this Greek Pasta Salad a wonderfully tasty dish....

6 ounces of whole wheat orechiette or other small pasta
5 tablespoons olive oil, divided
½ large English cucumber, quartered lengthwise then cut into ¼-inch slices
1½ cups grape or cherry tomatoes, quartered
½ red onion, halved then thinly sliced
2 teaspoons lemon zest
¼ cup fresh lemon juice
⅓ cup kalamata olives
Salt and pepper, to taste
2 cups loosely packed spinach, chopped
¼ cup feta cheese
¼ cup fresh mint, roughly chopped

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Nutrition Facts

Calories

380 cals

Fat

21 g

Saturated Fat

4 g

Polyunsaturated Fat

2 g

Monounsaturated Fat

14 g

Carbohydrates

41 g

Sugar

5 g

Fiber

4 g

Protein

9 g

Sodium

550 mg

Directions

Bring a pot of salted water to boil. Add the pasta and cook until al dente or according to package instructions. Drain well. Toss with 3 tablespoons of olive oil. Set aside to cool, stirring occasionally.
In a large bowl, toss together the cucumber, tomatoes, red onion, lemon zest, lemon juice, olives and 2 tablespoons of olive oil. Stir in the cooled pasta. Season with salt and pepper. Taste.
Top with spinach, crumbled feta cheese and mint. Toss just before serving at room temperature.

Chef Tips

To be sure the pasta doesn’t overcook as it cools, cook it for 1 minute less than the package time.

If orrechiette is not available, use fusilli. They will trap the juices in their spirals.

Registered Dietitian Approved

All our recipes are created by chefs and reviewed by our oncology-trained staff Registered Dietitian, Kate Ueland, MS, RD, to ensure that each is backed with scientific evidence and meets the standards set by the Academy of Nutrition and Dietetics.