Filled with sweet grape tomatoes, crisp cucumbers, Greek Kalamata pitted olives, artichoke hearts, and tangy feta cheese, this pasta salad is flavor-packed and healthy. To dress the salad, I make a light, lemony vinaigrette with fresh oregano and mint. Great for a picnic and summer entertaining and just plain good eating.
Greek Pasta Salad
Friends invited us to join them in their new Friday evening ritual – a picnic dinner overlooking the ocean. Off we went to a jewel of a park not far from home to watch the sunset. What a perfect way to get out of the house and let the weekend begin. The fresh air off the Pacific Ocean cleared not only our lungs but our heads. Camped on a grassy hill above a sandy beach, glass of wine in hand, we relaxed and watched the waves roll in. I packed this healthy Greek pasta salad to share. For gluten-free, buy brown rice or other GF pasta.
Greek Pasta Salad Ingredients
For your shopping list:
- Gluten-free pasta elbow, bows, mini penne, or rotelle
- Persian cucumbers seeded, quartered and diced
- Grape tomatoes halved
- Greek feta cheese cubed small or crumbled
- Greek Kalamata olives
- Artichoke hearts packed in water
- Fresh chopped chives optional
For the lemon vinaigrette you need, olive oil, lemon juice, fresh oregano and mint.
How to Make Greek Pasta Salad
My Picnic Plan
- I packed the salad in 4 individual containers with tight fitting lids. That way each person had their own portion ready to enjoy and the containers fit easily into my picnic basket.
- Pack extra vinaigrette in a smaller container.
- Menu Notes
- For a more substantial dinner, I packed skewers of grilled shrimp, grilling them at home just before we left, wrapped them in aluminum foil, then plastic wrap to transport. Grilled chicken would be another great option.
- To start your picnic, make homemade hummus. My recipe has lemon and cumin for lots of flavor. It’s easy to make in a food processor. Serve with raw assorted veggies. Again, easy to pack.
- For dessert, I packed fresh strawberries and a little dark chocolate to nibble on. Only toothpicks and fingers are required.
- Be sure to pack water.
- Pack plenty of napkins, recyclable or reusable utensils and cups
- folding beach chairs or a blanket to sit on
- A jacket if it’s going to get cool
- Something to carry trash home
- A flashlight if you are staying until dark.
Whether you are picnicking in your back yard, at a park or at the beach, this Greek Pasta Salad is good to have in your recipe arsenal for summer fun-filled summer opportunities to get outside and enjoy.
Greek Pasta Salad
- 4 tablespoons extra virgin olive oil
- 2 tablespoons fresh lemon juice
- 1 tablespoon fresh finely chopped oregano
- 1 tablespoon fresh finely chopped mint
- ⅛ teaspoon sea salt
- ⅛ teaspoon ground black pepper
Greek Pasta Salad
- 8 ounces gluten-free pasta (or wheat-based) elbow, bows, mini penne, rotelle
- 3 small Persian cucumbers seeded, quartered and diced
- 18 grape tomatoes halved
- 4-6 ounces Greek feta cheese cubed small or crumbled
- 20 pitted Greek Kalamata olives halved or left whole
- 1 15-ounce can artichoke hearts packed in water drained and halved
- 1-2 tablespoons fresh chopped chives optional
- Make the vinaigrette by whisking all ingredients together in a small bowl or place in a small jar with a tight lid and shake well. Taste and add additional lemon juice or oil, salt and pepper to taste. Set aside.
- Bring a large pot of water to a full boil. Add a tablespoon of salt, then add the pasta. Cook according to package directions. Drain and toss with a little vinaigrette. When the pasta is cool, add the cucumbers, tomatoes, feta, olives, artichoke hearts and chives. Toss with another tablespoon or two of the vinaigrette. Chill until ready to eat. You can make it in the morning or even a day ahead and dress closer to serving time.