Greek Pasta Salad


kitchen gear

  • Cutting board
  • Sharp knife (adult needed)
  • Measuring cup
  • Measuring spoons
  • Large mixing bowl
  • Small mixing bowl
  • Whisk
  • Large spoon or rubber spatula, for stirring 



  • 8 ounces whole-grain pasta (such as fusilli, rotini, or penne), cooked and cooled
  • 2 medium tomatoes, cored and diced
  • 1 small cucumber, scrubbed and diced (if it looks waxy, then peel before dicing)
  • 1 small red onion, peeled and finely chopped
  • 1 cup crumbled feta cheese (or 1 cup shredded cheddar or Parmesan cheese)
  • 1⁄2 cup sliced pitted black olives (or Greek or Kalamata olives)
  • 1⁄4 cup chopped fresh parsley leaves
  • 2 tablespoons fresh lemon juice or red wine vinegar
  • 2 tablespoons olive oil
  • 1 teaspoon dried oregano
  • 1⁄2 teaspoon salt



  • Put the pasta, vegetables, feta, olives, and parsley in the large mixing bowl. 
  • Put the lemon juice or vinegar, olive oil, oregano, and salt in the small mixing bowl and whisk together. 
  • Pour the dressing over the pasta mixture, and stir gently to combine. Taste the salad. Does it need a pinch of salt or a dash more lemon juice, vinegar, or olive oil? If so, add it and taste again. Serve right away. 

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