If you’re craving a dish that’s as vibrant as it is delicious, you’re in for a treat! Learn how to make the easiest Greek Pasta Salad. It’s loaded with Mediterranean flavors, quick to prepare, and perfect for any gathering.
Why You’ll Love This Spectacular Salad
- Fast . Ready in under 30 minutes, including prep time.
- Easy . Minimal cooking and chopping required, it’s perfect for busy days.
- Customizable . Adapt the ingredients to suit your taste or what’s in your pantry.
- Delicious . Packed with fresh vegetables, tangy feta, and a zesty dressing that brings everything together.
What Is Greek Pasta Salad?
Greek Pasta Salad is a cold salad featuring pasta and classic Greek ingredients like cucumbers, tomatoes, olives, and feta, all tossed in a tangy vinaigrette. Unlike creamy pasta salads, this one is light and bursting with herbaceous Mediterranean flavor.
What Does Greek Pasta Salad Taste Like?
Greek pasta salad is a staple for potlucks, picnics, or weeknight dinners. The refreshing crunch of fresh vegetables paired with tender pasta and a tangy vinaigrette creates a harmonious balance of flavors and textures.
Whether served as a side dish or a light main, it’s guaranteed to be a hit.
Ingredients You’ll Need
For The Pasta Salad
- Pasta - Short pasta like rotini, fusilli, or penne holds onto dressing and mixes well with chopped veggies.
- Cucumbers - Add crunch and cool freshness.
- Cherry Tomatoes - Juicy and sweet, perfect for balancing the tangy flavors.
- Kalamata Olives - A salty, briny bite that gives it classic Greek flavor.
- Red Onion - Adds sharpness and color; slice thinly for the best texture.
- Feta Cheese - Crumbled feta adds creamy, salty richness.
- Bell Peppers - Optional but adds sweetness and crunch.
- Fresh Parsley - Brightens the whole dish and adds a pop of color.
For The Dressing
- Olive Oil - A good quality extra virgin olive oil adds richness.
- Red Wine Vinegar - Brings the classic tangy bite.
- Garlic - Use fresh garlic for a bold punch.
- Lemon Juice - Fresh lemon juice adds extra brightness.
- Dried Oregano - A staple in Greek cuisine that adds herbal depth.
- Salt & Black Pepper - Essential to bring all the flavors together.
How To Make Greek Pasta Salad
- Cook the Pasta. Bring a large pot of salted water to a boil. Cook your pasta until al dente according to the package instructions. Drain and rinse under cold water to stop cooking and cool it down quickly.
- Make the Dressing. In a small bowl or jar, whisk together olive oil, red wine vinegar, lemon juice, minced garlic, oregano, salt, and pepper. Set aside.
- Prep the Veggies. While the pasta cooks, chop the cucumbers, tomatoes, bell pepper, red onion, and parsley.
- Combine. In a large mixing bowl, toss the cooled pasta with chopped vegetables, olives, and feta. Pour the dressing over the top and toss until everything is evenly coated.
- Chill. Refrigerate for at least 30 minutes before serving to allow flavors to meld.
- Serve. Toss again, adjust seasoning if needed, and serve cold. Garnish with additional parsley, lemon wedges, or a sprinkle of feta.
Tips And Tricks
Here’s how to make the best Greek Pasta Salad that is bright, tangy, and full of Mediterranean flavor. With these essential tips and tricks to help you get it just right every time:
- Use Fresh Ingredients . Opt for ripe tomatoes, crisp cucumbers, and high-quality feta for the best flavor.
- Don’t Overcook the Pasta . Slightly al dente pasta holds its shape better and absorbs the dressing without becoming mushy.
- Chill Before Serving . Allowing the salad to sit in the fridge enhances the flavors.
- Customize the Ingredients . Add grilled chicken, shrimp, or chickpeas for added protein.
Variations
Greek Pasta Salad is already packed with bold Mediterranean flavors, but with a few easy variations, you can customize it to fit your taste or dietary needs. Here are some delicious twists to try:
- Spicy Kick - Add a pinch of red pepper flakes to the dressing.
- Herb Lovers - Mix in fresh parsley or dill for extra flavor.
- Low Carb Option - Swap pasta for zucchini noodles or cauliflower rice .
- Vegan - Use a vegan feta substitute or omit the cheese entirely.
What To Eat With Greek Pasta Salad
Greek Pasta Salad is a vibrant, zesty dish on its own, but pairing it with the right sides and mains can turn it into a stunning, well-rounded meal. Here are the best dishes to enjoy with it:
- Grilled Meats - Chicken souvlaki, lamb chops, or steak .
- Seafood - Grilled salmon or shrimp skewers .
- Bread - Warm pita or crusty bread.
- Other Sides - Tzatziki or hummus .
How Long Does It Last?
Greek pasta salad can be stored in an airtight container in the refrigerator for up to 3 days.
The flavors may intensify over time, but be sure to toss it before serving to redistribute the dressing.
Can You Freeze It?
While it’s best enjoyed fresh, you can freeze Greek pasta salad without the fresh vegetables and feta.
When ready to serve, thaw, add the veggies and cheese, and toss with fresh dressing.
More Greek-Inspired Dishes
- Greek Rice
- Tzatziki
- Greek Chicken Skewers
- Instant Pot Greek Green Beans
- Greek Cucumber Salad
Ingredients
For The Pasta Salad
- ▢ 12 ounces Rotini
- ▢ 1 cup Cucumbers , sliced
- ▢ 1 cup Cherry Tomatoes
- ▢ 3/4 cup Kalamata Olives
- ▢ 1/4 cup Red Onion , chopped
- ▢ 3/4 cup Feta Cheese
- ▢ 1/2 cup Bell Pepper , diced
- ▢ 1/4 cup Parsley , chopped
For The Dressing
- ▢ 1/3 cup Olive Oil
- ▢ 3 tbsp Red Wine Vinegar
- ▢ 1 clove Garlic , minced
- ▢ 1 tbsp Lemon Juice
- ▢ 1 tsp Dried Oregano
- ▢ 1/2 tsp Kosher Salt
- ▢ 1/4 tsp Ground Black Pepper
Instructions
- Cook the Pasta. Bring a large pot of salted water to a boil. Cook your pasta until al dente according to the package instructions. Drain and rinse under cold water to stop cooking and cool it down quickly.
- Make the Dressing. In a small bowl or jar, whisk together olive oil, red wine vinegar, lemon juice, minced garlic, oregano, salt, and pepper. Set aside.
- Prep the Veggies. While the pasta cooks, chop the cucumbers, tomatoes, bell pepper, red onion, and parsley.
- Combine. In a large mixing bowl, toss the cooled pasta with chopped vegetables, olives, and feta. Pour the dressing over the top and toss until everything is evenly coated.
- Chill. Refrigerate for at least 30 minutes before serving to allow flavors to meld.
- Serve. Toss again, adjust seasoning if needed, and serve cold. Garnish with additional parsley, lemon wedges, or a sprinkle of feta.
Get support & connect with our community on Facebook!
Nutrition
If you already signed up, you should have received an email with a password to give you unlimited access to our FREE Printable Library. The password is case sensitive. Enter it below and get printing!
Password:
Ingredients
For The Pasta Salad
- 12 ounces Rotini
- 1 cup Cucumbers sliced
- 1 cup Cherry Tomatoes
- 3/4 cup Kalamata Olives
- 1/4 cup Red Onion chopped
- 3/4 cup Feta Cheese
- 1/2 cup Bell Pepper diced
- 1/4 cup Parsley chopped
For The Dressing
- 1/3 cup Olive Oil
- 3 tbsp Red Wine Vinegar
- 1 clove Garlic minced
- 1 tbsp Lemon Juice
- 1 tsp Dried Oregano
- 1/2 tsp Kosher Salt
- 1/4 tsp Ground Black Pepper
Instructions
- Cook the Pasta. Bring a large pot of salted water to a boil. Cook your pasta until al dente according to the package instructions. Drain and rinse under cold water to stop cooking and cool it down quickly.
- Make the Dressing. In a small bowl or jar, whisk together olive oil, red wine vinegar, lemon juice, minced garlic, oregano, salt, and pepper. Set aside.
- Prep the Veggies. While the pasta cooks, chop the cucumbers, tomatoes, bell pepper, red onion, and parsley.
- Combine. In a large mixing bowl, toss the cooled pasta with chopped vegetables, olives, and feta. Pour the dressing over the top and toss until everything is evenly coated.
- Chill. Refrigerate for at least 30 minutes before serving to allow flavors to meld.
- Serve. Toss again, adjust seasoning if needed, and serve cold. Garnish with additional parsley, lemon wedges, or a sprinkle of feta.
https://twosleevers.com/greek-pasta-salad-recipe/
If you’re a fan of healthy and flavorful dishes, you’re in for a treat! Zucchini Boats are the perfect way to enjoy a nutritious and tasty meal. These boats are versatile, quick, and can be filled with a variety of ingredients to suit your taste.
Why You’ll Love This Delicious Veggie Dish
- Fast . This main course is ready in just 30 minutes, making it a perfect choice for busy weeknights.
- Customizable . You can easily adjust the filling based on your preferences. From cheese and veggies to meat or grains, the possibilities are endless.
- Low Carb . Zucchini boats are a fantastic low-carb alternative to heavy pasta dishes, making them perfect for a healthy meal.
- Delicious . The tender zucchini paired with a flavorful filling is sure to be a hit with everyone at the table.
Whether you’re in the mood for a veggie-packed version or a protein-rich option, Zucchini Boats are a delicious and low-carb way to enjoy zucchini!
What Do Zucchini Boats Taste Like?
Zucchini boats are not only delicious but also highly nutritious. Zucchini is a low-calorie vegetable, high in vitamins and minerals, making it a great addition to your diet. The savory fillings complement the zucchini’s mild flavor, creating a balanced and satisfying dish.
Ingredients You’ll Need
- Zucchini - The star ingredient! Choose medium to large zucchinis to ensure they’re sturdy enough to hold the filling.
- Olive Oil - Helps to roast the zucchini to perfection, adding a rich and slightly fruity flavor.
- Cheese - You can use mozzarella, cheddar, or Parmesan, depending on your preference for a melty, gooey filling.
- Garlic - Adds aromatic flavor and depth to the filling, enhancing the overall taste.
- Breadcrumbs or Panko - For a crunchy topping that contrasts nicely with the tender zucchini.
- Herbs & Spices - Fresh basil, oregano, and thyme, along with salt and pepper, elevate the flavor of the dish.
- Filling of choice - You can fill your zucchini boats with a variety of ingredients such as sautéed vegetables, cooked quinoa or couscous, or even a mix of beans and rice for a hearty vegetarian meal.
How To Make Zucchini Boats
- Preheat the Oven . Preheat your oven to 375°F. This temperature will allow the zucchini to roast evenly and the filling to become golden and bubbly.
- Prepare the Zucchini . Cut the zucchini in half lengthwise. Use a spoon to scoop out the center of each half, leaving about 1/4-inch of zucchini on the edges. This creates a “boat” shape. You can save the scooped-out flesh for the filling or as a side dish.
- Roast the Zucchini . Brush the hollowed-out zucchini halves with olive oil and season with salt and pepper. Place them on a baking sheet and roast for 10-15 minutes, or until they start to soften.
- Prepare the Filling . While the zucchini is roasting, prepare your filling. If you’re using vegetables, sauté them with garlic in olive oil until softened. For a protein-packed version, you can sauté ground meat or mix in cooked quinoa. Stir in any herbs or spices for added flavor.
- Fill the Zucchini Boats . Once the zucchini halves have softened, take them out of the oven. Spoon the prepared filling into the hollowed-out centers, pressing gently to pack the filling in.
- Top with Cheese and Breadcrumbs . If desired, sprinkle the filled zucchini boats with cheese and breadcrumbs. This will give the boats a delicious golden crust when baked.
- Bake to Perfection . Return the stuffed zucchini boats to the oven and bake for another 10-15 minutes, or until the filling is heated through and the cheese is melted and bubbly.
- Garnish and Serve . Sprinkle with fresh herbs or a drizzle of olive oil for extra flavor. Serve your zucchini boats hot, and enjoy!
Tips And Tricks
Making Zucchini Boats is an easy and rewarding task, but a few tips can help you achieve the best results:
- Use the Right Zucchini . Look for medium-sized zucchinis that are firm and straight. Avoid large zucchinis, as they can be watery and may not hold up as well when baked.
- Don’t Overfill . Be mindful of the filling quantity. While it’s tempting to pile on extra toppings, overstuffing can cause the boats to break or spill over.
- Bake the Zucchini First . Pre-roasting the zucchini halves ensures they’re tender and ready for the filling, so they don’t end up too crunchy or undercooked.
- Use a Baking Dish . For easier handling and even cooking, use a baking dish that allows the zucchini boats to rest snugly without tipping over.
Variations
Zucchini boats are incredibly versatile, and you can easily change the filling to suit your taste or dietary needs. Here are a few ideas to inspire you:
- Cheesy - Fill the boats with a mixture of sautéed vegetables like bell peppers, onions, and spinach, topped with mozzarella cheese for a gooey finish.
- Ground Turkey and Quinoa - Use lean ground turkey mixed with quinoa and spices for a hearty, high-protein filling.
- Vegan - Opt for a filling of seasoned rice and beans, topped with dairy-free cheese for a plant-based option.
- Chicken Parmesan - Stuff the zucchini with marinara sauce, grilled chicken, and mozzarella cheese for a healthier twist on the classic chicken parmesan.
What To Eat With Zucchini Boats
Zucchini boats are a satisfying dish on their own, but you can pair them with a variety of sides to make the meal complete:
- Garlic Bread - A slice of crispy garlic bread pairs perfectly with the savory flavors of zucchini boats.
- Salad - A light and refreshing salad with lemon vinaigrette balances out the richness of the stuffed zucchini.
- Rice Pilaf - Serve with a simple rice pilaf or quinoa to make the meal more filling.
- Grilled Vegetables - Complement the zucchini boats with a side of grilled vegetables for added nutrition and flavor.
How Long Do They Last?
Zucchini boats can be stored in the refrigerator for up to 3 days in an airtight container. Reheat them in the oven at 350°F for 10-15 minutes or until heated through.
Can You Freeze Them?
Yes, zucchini boats freeze well. To freeze, allow them to cool completely, then wrap each boat tightly in plastic wrap and foil. Store in a freezer-safe container or bag. They can be kept in the freezer for up to 3 months.
When ready to eat, bake from frozen at 375°F for about 30 minutes, or until heated through.
Our Best Zucchini Recipes
- Zucchini Roll Ups
- Keto Zucchini Chaffles
- Keto Zucchini Lasagna
- Instant Pot Lasagna
- Zucchini Soup
Zucchini Boats | Healthy And Delicious Stuffed Zucchini
Ingredients
- ▢ 4 Zucchini , halved lengthwise
- ▢ 2 tbsp Olive Oil
- ▢ 1 cup Parmesan Cheese , shredded
- ▢ 2 cloves Garlic , minced
- ▢ 1/2 cup Breadcrumbs
- ▢ 1 cup Cooked Couscous
- ▢ 1/2 cup Roasted Cherry Tomatoes
- ▢ 1 tsp Dried Oregano
- ▢ 1/2 tsp Dried Thyme
- ▢ 1/2 tsp Kosher Salt
- ▢ 1/4 tsp Ground Black Pepper
- ▢ Basil , chopped, for garnish
Instructions
- Preheat the Oven . Preheat your oven to 375°F. This temperature will allow the zucchini to roast evenly and the filling to become golden and bubbly.
- Prepare the Zucchini . Cut the zucchini in half lengthwise. Use a spoon to scoop out the center of each half, leaving about 1/4-inch of zucchini on the edges. This creates a “boat” shape. You can save the scooped-out flesh for the filling or as a side dish.
- Roast the Zucchini . Brush the hollowed-out zucchini halves with olive oil and season with salt and pepper. Place them on a baking sheet and roast for 10-15 minutes, or until they start to soften.
- Prepare the Filling . While the zucchini is roasting, prepare your filling. If you’re using vegetables, sauté them with garlic in olive oil until softened. For a protein-packed version, you can sauté ground meat or mix in cooked quinoa. Stir in any herbs or spices for added flavor.
- Fill the Zucchini Boats . Once the zucchini halves have softened, take them out of the oven. Spoon the prepared filling into the hollowed-out centers, pressing gently to pack the filling in.
- Top with Cheese and Breadcrumbs . If desired, sprinkle the filled zucchini boats with cheese and breadcrumbs. This will give the boats a delicious golden crust when baked.
- Bake to Perfection . Return the stuffed zucchini boats to the oven and bake for another 10-15 minutes, or until the filling is heated through and the cheese is melted and bubbly.
- Garnish and Serve . Sprinkle with fresh herbs or a drizzle of olive oil for extra flavor. Serve your zucchini boats hot, and enjoy!
