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Chopped Greek Pasta Salad
by Jamie Vespa on Thursday July 21, 2016
Chopped Greek Pasta Salad

This light and flavorful chopped Greek pasta salad includes everything there is to love about a traditional Greek salad with a fun twist. It's perfect for summer cookouts, potlucks, weekday lunches and everything in between.

  • 3 cups cooked Ditalini pasta (~6 ounces dry)
  • 2 cups cherry tomatoes, halved
  • ¼ red onion, finely diced
  • 1 green bell pepper, finely diced
  • ⅓ cup black olives, minced
  • 6 ounces reduced fat feta cheese, crumbled
  • ½ cup fresh parsley, finely chopped
  • ½ cup fresh basil, finely chopped
  • ⅓ cup extra virgin olive oil
  • 2 tbsp red wine vinegar
  • Juice of 2 lemons
  • 1 clove garlic, finely minced
  • 1 tsp dried oregano
  • ¼ tsp sea salt
  • A few pinches of black pepper
  1. Bring a large pot of salted water to a boil. Add pasta and cook according to package instructions. Drain and let cool ~10 minutes.
  2. In the meantime, combine tomatoes, red onion, green bell pepper, olives, feta cheese, parsley and basil in a large bowl. Toss to combine.
  3. In a separate bowl, whisk together dressing ingredients: olive oil, red wine vinegar, lemon juice, garlic, oregano, salt and pepper.
  4. Add pasta into bowl and mix with veggies. Pour in dressing and toss well to combine. Serve!
Prep time: 
Total time: 
Serves: 7-8 servings
Nutrition Information
Serving size: 1 cup Calories: 223 Fat: 12.5 gm Saturated fat: 2.5 gm Carbohydrates: 21 gm Sugar: 3.5 gm Sodium: 310 mg Fiber: 2.5 gm Protein: 8 gm Cholesterol: 8 mg

Jamie Vespa, MS, RD, LD/N, is a former TGH dietitian who is now assistant nutrition editor at Cooking Light magazine. You can find more of her recipes on TGH Health News and more recipes on her blog, Dishing Out Health.