Recipe: Easy Greek Pasta Salad


What's this? 56 degrees outside, you say? Could spring really be here!? I hope so, because I am so done with cold weather. To me, spring means evening walks, flying kites and outdoor picnics. And what's more appropriate for a picnic than pasta salad? This non-mayo cold dish is a pleasant deviation from the heavy pasta salad dishes that come in the summer. You can easily add a protein like grilled chicken to this and make it a main entree. Enjoy!


For the Vinaigrette

  • 1/2 lb of pasta (I like using orzo)
  • 2 beefsteak tomatoes, diced
  • 1/2 cup of cucumber, diced
  • 1/2 cup of red onion, diced
  • 1/4 cup of black olives, chopped
  • 1/2 cup of feta, crumbled
  • 1 cup olive oil
  • 1/3 cup red wine vinegar
  • 1 tbsp thyme
  • 1 tbsp oregano
  • 1 tbsp dijon mustard
  • 1 tbsp honey
  • salt and pepper, to taste


  1. Cook the pasta according to the package. Drain and cool.
  2. Dice up all your veggies and mix in a bowl with the feta. Add the cooled pasta.
  3. In a food processor or blender, combine all the vinaigrette ingredients and pulse to combine.
  4. Toss the pasta and veggies with the vinaigrette and chill for at least 2 hours before serving.