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Greek Pasta Salad

Fresh cucumbers and tomatoes combine with tangy olives and feta cheese to make a pasta salad bursting with flavor. Recipe source: The Simple Veganista


Prep Time: 10 minutes Total Time: 20 minutes Cook Time: 10 minutes Servings: 8
Ingredients Click the play button next to each ingredient for How-To Videos
  • 16 ounces of small Pasta (like Macaroni, Elbow, Rotini or Penne)
  • 10 ounce jar Kalamata Olives (whole or sliced)
  • 2 tablespoons Olive Oil
  • 2 Lemons
  • Salt and Pepper
  • 1/2 Red Onion, diced
  • 1 large Red Bell Pepper, diced
  • 1 Cucumber, diced
  • 10 ounces of Grape Tomatoes, sliced in half
  • 1/4 cup fresh Parsley, minced
  1. Bring a pot of water to a boil; cook pasta according to package directions.
  2. Dice red onion, red bell pepper and cucumber. Slice grape tomatoes in half. Mince parsley.
  3. Drain pasta water; add in vegetables, parsley, olive oil, salt and pepper directly to pot.
  4. Squeeze lemons over pot, mix well and serve.


  • Add 1 can chickpeas for protein.
Nutrition Facts
Serving Size 1/8 of recipe % Daily Value
Calories 303
Fat 5 g 6%
Saturated Fat 0.7 g 4%
Cholesterol 0 mg 0%
Sodium 326 mg 14%
Total Carbohydrates 55 g 20%
Fiber 6 g 20%
Sugars 6 g
Protein 7 g 15%
Ingredient Nutrition Info

Onions are a good source of vitamin C and vitamin B6.

Bell peppers are a rich source of vitamin C and a moderate source of vitamin B6.

Cucumbers are rich in copper, potassium, vitamin B, vitamin K, vitamin C and manganese.

Tomatoes are a good source of vitamin A, vitamin C, vitamin K and potassium.

Parsley is an excellent source of vitamins A, C and K.

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