Simple Greek Pasta Salad


Pasta salad is a classic lunch or side dish that’s perfect for a spring picnic or backyard barbecue. Many people enjoy it as a quick lunch on the go, too! This Greek-inspired pasta salad takes ingredients like olives, cucumber, red onion, chickpeas, and feta cheese that go so well together.

A simple dressing of olive oil, balsamic vinegar, lemon, and seasonings allow these Greek flavors to come forward nicely! A variety of vegetables and chewy pasta means contrasting textures, too. We recommend mixing this up a day in advance to allow those flavors to really meld and come together.


  • Time

    20 m

  • 4-6 servings

  • Cals


Pasta Salad
  • 2 ½ cups short pasta - we used rotini 
  • ½ medium red bell pepper, chopped
  • ½ medium cucumber, chopped
  • ¼ cup red onion, thinly sliced
  • ½ cup black olives, sliced
  • One 15-ounce can chickpeas, drained and rinsed 
  • ½ cup Stella Crumbled Feta Cheese
  • 1 tbsp parsley, chopped
  • Arugula or mixed greens to serve
  • 2 tbsp California Olive Ranch Extra Virgin Olive Oil
  • 1 tbsp Napa Valley Naturals Balsamic Vinegar
  • 1 tbsp lemon juice
  • ½ tsp garlic powder
  • ½ tsp Italian seasoning
  • Pinch red pepper flakes
  • Salt and pepper to taste


  • Cook the pasta.

    Prepare pasta in boiling water according to package instructions, rinsing well with cold water to finish.
  • Make the salad & dressing.

    In a large bowl, combine all ingredients for the salad. In a small bowl, whisk together all ingredients for the dressing. Pour dressing over salad and toss to coat evenly.
  • Serve!

    Serve on a bed of arugula or mixed greens.

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