Greek Pasta Salad

Greek Pasta Salad

5 Reviews
From the EatingWell Kitchen

This quick, healthy Greek pasta salad recipe is tossed with all the elements of a Greek salad—plus chickpeas for added protein. This pasta salad holds well in the refrigerator or a cooler and tastes even better as the pasta absorbs the tomato-infused vinaigrette. Serve with pita chips.

Ingredients 4 servings

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Original recipe yields 4 servings
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  • 2 medium tomatoes, coarsely chopped
  • 2 small cloves garlic, minced
  • 3 tablespoons extra-virgin olive oil
  • 2 tablespoons red-wine vinegar
  • 8 ounces whole-wheat farfalle or similar-size pasta
  • 1 15-ounce can chickpeas, rinsed
  • 1 medium cucumber, seeded and chopped into 1/2-inch pieces
  • 1/2 cup crumbled feta cheese
  • 1/3 cup quartered pitted Kalamata olives
  • 2 tablespoons chopped fresh oregano or 2 teaspoons dried

Preparation

  • Active

  • Ready In

  1. Put a large pot of water on to boil.
  2. Combine tomatoes, garlic, oil and vinegar in a large bowl; let stand while you cook the pasta.
  3. Cook pasta in the boiling water until just tender, 8 to 10 minutes or according to package directions. Drain and rinse with cold water. Drain again.
  4. Add the pasta to the tomato mixture along with chickpeas, cucumber, feta, olives and oregano; gently toss to combine.
  • Make Ahead Tip: Cover and refrigerate for up to 1 day.

Nutrition information

  • Serving size: about 2 cups
  • Per serving: 480 calories; 19 g fat(5 g sat); 9 g fiber; 65 g carbohydrates; 16 g protein; 84 mcg folate; 17 mg cholesterol; 4 g sugars; 0 g added sugars; 698 IU vitamin A; 15 mg vitamin C; 170 mg calcium; 3 mg iron; 498 mg sodium; 447 mg potassium
  • Nutrition Bonus: Vitamin C (25% daily value), Magnesium (22% dv), Folate (21% dv), Zinc (20% dv), Iron (18% dv), Calcium (17% dv)
  • Carbohydrate Servings: 4
  • Exchanges: 4 starch, 1 vegetable, 1 lean meat, 3 fat

Reviews 5

August 17, 2014
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By: EatingWell User
Delicious, easy lunch! This recipe is awesome! I can make a huge bowl of pasta salad on Sunday evening and have healthy easy lunches throughout the week. As a student, I'm very cost-conscious so the feta and kalamata olives were a bit of an up-front cost for me- but then I can use them in multiple weeks, so they last a really long time. All-in-all perfect! Pros: Delicious, Easy-to-make, Healthy, Inexpensive Cons: None
February 08, 2013
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By: EatingWell User
Surprisingly delicious! My husband and I thought this recipe was delicious! I actually sauteed all the veggies with the chick peas while the pasta was cooking so the entire dish was nice and warm, which I think is why we liked it so much more than I initially thought we might for a dinner meal. I also cut back on the oil and vinegar because it seemed like kind of a lot. I also added some yellow squash into the mix. Great meal! Pros: easy, flavorful
December 09, 2012
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By: sidanger
Excellent Taste Combinations I added chicken and left out the olives, also forgot to use the oregano but it still tasted very nice. The vinaigrette goes perfectly with the feta cheese. Definitely the nicest salad I've ever had (although I've not been a massive salad eater). Pros: Easy to make, tasty
September 18, 2012
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By: EatingWell User
Excellent easy lunches for the week! I just made this for my boyfriend to have for lunches. He travels almost 75 mins each way for work, so having easy lunches is essential. No time to waste on making lunch when he has to be out of the house by 6:30 in the am. I made it as described (with fresh oregano) and we both agreed that it is super tasty! The only change I made was using a tri-color spiral pasta instead of whole wheat (cause they were buy 1 get 1). Pros: Simple, Quick, Yummy
August 10, 2012
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By: EatingWell User
Tasty for light lunch Made as described, felt it needed a stronger herb, perhaps my dried oregano was too old. Next time I might add some diced smoked ham to pick up the flavor. Pros: Easy to make