ArrowDownFill 1arrow-small-lineFill 1Cooking Light - EasyCooking Light - FastCooking Light - So GoodCooking Light - How-ToCooking Light - Staff FaveCooking Light Badge - Wow!GroupClose IconEmailEmpty Star IconLike Cooking Light on FacebookFull Star IconShapePage 1 Copy 3Page 1 Copy 2Grid IconHalf Star IconFollow Cooking Light on InstagramList IconMenu IconPrintSearch IconSpeech BubbleFollow Cooking Light on SnapchatFollow Cooking Light on TwitterWatch Cooking Light on YouTubeplay-iconWatch Cooking Light on Youtube

Greek Pasta Salad

Photo: Andrew McCaul; Styling: Gerri Williams for James Reps
Prep time 10 mins
Cook time 10 mins
Yield Serves: 4
Mediterranean flavors shine in Greek Pasta Salad that provides a satisfying—and quick—one-dish dinner.


  • Salt and pepper
  • 12 ounces fusilli
  • 1 15-oz. can white beans, drained and rinsed
  • 4 cups baby spinach
  • 1 cup cherry tomatoes, halved
  • 1 cucumber, peeled, halved lengthwise, seeded, sliced
  • 4 scallions, white and light green parts, finely chopped
  • 1/2 cup pitted Kalamata olives, chopped
  • 2 tablespoons chopped fresh dill
  • 1 tablespoon chopped fresh oregano
  • 1/4 cup olive oil
  • 1/4 cup lemon juice
  • 4 ounces feta, crumbled

Nutrition Information

  • calories 657
  • fat 23 g
  • satfat 6 g
  • protein 24 g
  • carbohydrate 90 g
  • fiber 10 g
  • cholesterol 25 mg
  • sodium 1055 mg

How to Make It

  1. Bring a pot of salted water to boil. Cook pasta until just tender, 8 minutes or as package label directs.

  2. Combine beans, spinach, tomatoes, cucumber, scallions, olives, herbs, oil and lemon juice in a bowl. Drain pasta; add to bowl and toss. Let stand for 10 minutes to cool slightly.

  3. Stir in feta, season with salt and pepper and serve immediately, or refrigerate for up to 1 day before serving.

Also appeared in: All You, None, 2014, Back to School Special;