Greek Pasta Salad

Greek Pasta Salad
Be the first to
rate this recipe!
member ratings
Create a Recipe Makeover
Nutritional Info
  • Servings Per Recipe: 10
  • Amount Per Serving
  • Calories: 241.4
  • Total Fat: 6.8 g
  • Cholesterol: 4.0 mg
  • Sodium: 273.3 mg
  • Total Carbs: 36.3 g
  • Dietary Fiber: 5.2 g
  • Protein: 9.9 g

View full nutritional breakdown of Greek Pasta Salad calories by ingredient
Report Inappropriate Recipe

Submitted by:


modified from Eating Well magazine - July/August 2012 issue modified from Eating Well magazine - July/August 2012 issue
Number of Servings: 10


    2 medium tomatoes, coarsely chopped
    2 small cloves garlic, minced
    3 tablespoons extra-virgin olive oil
    2 tablespoons balsamic vinegar
    16 oz kamut rotini or similar
    1 medium cucumber, seeded and chopped into 1/2-inch pieces
    1/2 cup crumbled light feta cheese
    1/3 cup quartered pitted Kalamata olives (I used black)
    2 tablespoons chopped fresh oregano or 2 teaspoons dried


Make Ahead Tip: Cover and refrigerate for up to 1 day.

Please note - Original recipe had chickpeas in it.


1. Put a large pot of water on to boil.

2.Combine tomatoes, garlic, oil and vinegar in a large bowl; let stand while you cook the pasta.

3. Cook pasta in the boiling water until just tender, 9 to 12 minutes or according to package directions.

4. Drain and rinse with cold water. Drain again.

5. Add the pasta to the tomato mixture along with cucumber, feta, olives and oregano; gently toss to combine.

Serving Size: Makes 10 1-cup servings

Rate This Recipe

Close email sign up
Our best recipes, delivered Join the millions of people already subscribed Get daily, hand-picked and delicious recipes in your inbox each day. We will never sell, rent or redistribute your email address.

Magic Link Sent!

A magic link was sent to Click on that link to login. The link is only good for 24 hours.