Summer Slim Greek Pasta (Printable version)

Whole grain pasta tossed with fresh summer vegetables, olives, and light feta for a refreshing dish.

# What You’ll Need:

→ Pasta

01 - 8 oz whole grain fusilli or penne pasta

→ Vegetables

02 - 1 cup cherry tomatoes, halved
03 - 1 cup cucumber, diced
04 - 1 red bell pepper, diced
05 - 1 yellow bell pepper, diced
06 - ½ small red onion, thinly sliced
07 - 1 cup baby spinach, roughly chopped
08 - ¼ cup fresh parsley, chopped

→ Additions

09 - ⅓ cup kalamata olives, pitted and sliced
10 - 3.5 oz light feta cheese, crumbled

→ Dressing

11 - 3 tablespoons extra virgin olive oil
12 - 2 tablespoons fresh lemon juice
13 - 1 tablespoon red wine vinegar
14 - 1 garlic clove, finely minced
15 - 1 teaspoon dried oregano
16 - ½ teaspoon sea salt
17 - ¼ teaspoon freshly ground black pepper

# Directions:

01 - Cook whole grain pasta in a large pot of salted boiling water according to package instructions until al dente. Drain and rinse under cold water to cool completely.
02 - In a large salad bowl, combine cherry tomatoes, cucumber, red and yellow bell peppers, red onion, spinach, and parsley.
03 - Add the cooled pasta, olives, and crumbled light feta to the bowl with vegetables.
04 - In a small bowl, whisk together olive oil, lemon juice, red wine vinegar, garlic, oregano, salt, and pepper until emulsified.
05 - Drizzle the dressing over salad ingredients and toss gently to combine, ensuring even coating throughout.
06 - Taste and adjust seasoning if needed. Chill for 10 to 15 minutes before serving for optimal flavor development.

# Expert Advice:

01 -
  • It tastes even better the day after you make it, so there's no pressure to serve it immediately.
  • You can pile it high with vegetables without guilt because whole grain pasta actually feels nourishing, not heavy.
  • The feta adds just enough richness that you don't miss butter or cream.
02 -
  • Don't skip the cooling step for the pasta—warm pasta will wilt your spinach and make the whole thing feel mushy instead of fresh.
  • Taste the dressing before it goes on the salad; this is your only chance to adjust because once it coats everything, it's harder to fix.
03 -
  • Keep the dressing in a jar and shake it vigorously right before serving—it separates in the refrigerator, which is completely normal and actually means it's not full of emulsifiers.
  • If you're making this for a crowd, dress only what you'll serve immediately and keep the rest of the salad undressed so people can take seconds without getting a soggy second helping.
Go back