Greek Pasta Salad - Cook For Your Life

Greek Pasta Salad

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Clock Icon for Prep Time 20 min prep
Person Icon for Serving Size 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

Nutrition Facts


380 cals


21 g

Saturated Fat

4 g

Polyunsaturated Fat

2 g

Monounsaturated Fat

14 g


41 g


5 g


4 g


9 g


550 mg


  1. 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.
  2. 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.
  3. 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.

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