Greek Pasta Salad

Greek Pasta Salad

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.

From EatingWell: July/August 2012
Yield: 4 servings, about 2 cups each
Active Time: 30
Total Time: 30


  1. 2 medium tomatoes, coarsely chopped
  2. 2 small cloves garlic, minced
  3. 3 tablespoons extra-virgin olive oil
  4. 2 tablespoons red-wine vinegar
  5. 8 ounces whole-wheat farfalle or similar-size pasta
  6. 1 15-ounce can chickpeas, rinsed
  7. 1 medium cucumber, seeded and chopped into 1/2-inch pieces
  8. 1/2 cup crumbled feta cheese
  9. 1/3 cup quartered pitted Kalamata olives
  10. 2 tablespoons chopped fresh oregano or 2 teaspoons dried


  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.

Tips & Notes

  • Make Ahead Tip: Cover and refrigerate for up to 1 day.


Nutrition Per Serving: 480 calories; 19 g fat (5 g sat, 11 g mono); 17 mg cholesterol; 65 g carbohydrates; 16 g protein; 9 g fiber; 535 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)

4 Carbohydrate Serving

Exchanges: 4 starch, 1 vegetable, 1 lean meat, 3 fat