Greek Veggie Pasta Salad
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The Real Food Dietitians · by Stacie Hassing★ 5.0

Greek Veggie Pasta Salad

NUTRITION · PER SERVING30M COOK
CAL 13%·PRO 19%
CARBS 32G49% OF CAL
2G FIBER26G OTHER4G TOTAL SUGAR
FAT 10G36% OF CAL
3G SAT7G UNSAT

BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV

A Greek-inspired pasta salad with kalamata olives, feta, fresh vegetables, and a creamy yogurt-lemon dressing. Bright, tangy, and make-ahead friendly.

sidegreeksaladpastagluten freevegetarian
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Nutrition & ingredients

Ingredients

serves 10
  • 1 cup plain Greek yogurt (full-fat, 2% or non-fat)
  • 2 tablespoons olive oil or avocado oil
  • Juice of 1 lemon (about ¼ cup)
  • ½ teaspoon lemon zest
  • 1 ½ teaspoon dried oregano (may sub basil or dill)
  • 2 garlic cloves, minced (or 1 teaspoon garlic powder)
  • ½ teaspoon sea salt
  • ¼ teaspoon black pepper
  • 12 oz uncooked pasta, any shape (gluten-free, if needed)
  • 2 tablespoon fresh dill, chopped (or 2 teaspoon dried dill)
  • 1 medium cucumber, sliced ¼ inch thick and quartered (about 1 ½ – 2 cups)
  • 1 ½ cups grape or cherry tomatoes, halved or quartered
  • 1 bell pepper (yellow, red or orange or mix), diced (about 1 cup)
  • ½ medium red onion, diced (about ¾ cup)
  • 6 oz. feta cheese (¾ cup) + more to sprinkle on top, if desired
  • ½ cup kalamata olives, halved
PREP
15M
SODIUM
326MG
ESTIMATE
COMPLETE

Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.