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Photo: Andrew McCaul; Styling: Gerri Williams for James Reps Photo by: Photo: Andrew McCaul; Styling: Gerri Williams for James Reps

Greek Pasta Salad

Mediterranean flavors shine in Greek Pasta Salad that provides a satisfying—and quick—one-dish dinner.

All You JUNE 2013

  • Yield: Serves: 4
  • Cook time: 10 Minutes
  • Prep time: 10 Minutes
  • Cost Per Serving:$3.39


  • 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


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.

Nutritional Information

Amount per serving
  • Calories: 657
  • Fat: 23g
  • Saturated fat: 6g
  • Protein: 24g
  • Carbohydrate: 90g
  • Fiber: 10g
  • Cholesterol: 25mg
  • Sodium: 1055mg

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Greek Pasta Salad Recipe