This Healthy Greek Pasta Salad is perfect for spring and summer! Made with gluten-free pasta and tossed in a simple homemade vinaigrette. Vegan-friendly (just omit feta!)
My word guys what a week is has been! Our first full week here with Gilly, our new yellow lab puppy. She is already quite a handful, as expected of course.
I haven’t helped raise a puppy in over 10 years. When I was in high school my little sister got one of my Nana’s dogs, but she was just a little yorkie mix and much easier to handle. Big dogs are a whole different ball game. I know Gilly will turn out to be a great dog… It’s just going to take a lot of work and patience.
Not to mention figuring out this whole work-puppy life balance thing. I feel like I haven’t been getting as much done as I’d like to… but I’ve also realized I am actually spending a lot less time on Instagram because my extra spare time is spent playing with Gilly. So I’d say that is a win! No more IG rabbit hole, more mood-boosting time with puppy – Well as long as she’s not peeing on the carpet I’d say my mood is usually improved.
Also improving my mood is warmer weather on the way! We kind of have to get through April before we’re truly in the clear. But warmer weather means more gatherings and more dishes like pasta salad. My family grew up on pasta and we’re big fans of having some sort of pasta salad at our family gatherings. My favorite is definitely Greek pasta salad, so I decided to make a healthy version for you here!
Healthy Greek Pasta Salad
I decided to use chickpea pasta here (Banza) for some added protein and fiber – plus it’s gluten-free. Of course you can really choose your favorite pasta – wheat, lentil based, regular, etc. But if you haven’t tried Banza yet I personally love it! Not sponsored by the way, just a big fan.
What you need
- favorite pasta
- cherry tomatoes
- black olives
- red onion
- homemade Greek dressing
Most of the work is in the prep of the veggies but that can be done as your pasta cooks. And the homemade Greek dressing is a simple recipe made with mostly pantry items – just have to make sure your spice rack is loaded with all the goods.
Also I’m not sure if “traditional” Greek pasta salad has artichokes in it, but I love artichokes so I decided to throw some in. What I am NOT a fan of though…. black olives. I feel like olives are one of those things you love or hate. I’ll eat them on pizza but that’s about it. However they’re kind of a must for Greek pasta salad, so I let those guys in and just suck it up if I happen to find one in a fork-full.
Another ingredients I couldn’t leave out? FETA. As some of you may know, feta is one of my favorite cheeses. So naturally feta had to be added here. However if you’re vegan or dairy-free, just omit and this recipes is still delicious and loaded with flavor and texture.
Perfect for spring time, summer, meal prep, so many things!
Let me know if you make it 🙂
- 16oz pasta (I used Banza but any will work)
- 1 large cucumber, quartered
- 1 pint cherry tomatoes, halved
- 1 small red onion, thinly sliced or diced
- 3.8oz canned sliced black olives
- 13.5 oz canned artichoke hearts, chopped
- 8oz block feta, crumbled
homemade greek dressing:
- 1/3 cup extra virgin olive oil
- 1/4 cup red wine vinegar
- 2 tsp minced garlic (or 1 tsp garlic powder)
- 1 tsp dijon mustard
- 2 tsp dried oregano
- 1/2 tsp pepper
- 1/2 tsp salt (or to taste)
- Prepare pasta: Cook pasta according to package instructions – make sure to cook al dente.
- Prep veggies: meanwhile cut all veggies and place in large bowl. Cut feta into cubes as well.
- Make the dressing: In a small blender or food processor, combine all ingredients for Greek dressing and process for about 10 seconds, or until smooth. If using garlic powder you can easily whisk ingredients in medium bowl.
- Make the Greek pasta salad: In large bowl with veggies and feta, drizzle on about 1/4 cup of the dressing then gently add about half of the pasta. Gently toss together before adding the rest of the pasta and dressing. Tossing again until veggies and pasta are well coated with dressing.
- MAKE AHEAD TIP: If making this for a party, prep veggies and dressing the day before so all that’s left is to boil the pasta. This also is a great meal prep salad if looking for a work lunch – the flavors intensify over 2-3 days.
To make vegan simply omit feta. Store any leftovers in covered container in fridge – enjoy within 7 days. cook time refers to pasta
- Serving Size: 1/8th
- Calories: 400
- Sugar: 4
- Sodium: 626
- Fat: 18
- Saturated Fat: 5
- Unsaturated Fat: 9
- Trans Fat: 0
- Carbohydrates: 48
- Fiber: 4
- Protein: 13
- Cholesterol: 20