Contact Us

Greek Pasta Salad

Greek Pasta Salad

 Email

Do you like Greek salad? Do you like pasta? If so, you’ll probably love this recipe. It’s quick and easy; relatively healthy; and tastes good warm, cold, or at room temperature.


Unlike most salads, this one lasts well in the fridge. So you can make a big batch on Sunday and eat it for lunch every day of the week. If you’re planning your Shavuot menu, and you’re looking for a lighter dairy meal, try serving this salad with salmon, a simple romaine lettuce salad, and leave the heavy dairy for dessert—cheesecake, blintzes, ice cream, etc.


Cut the zucchini, peppers, onion, mushrooms and tomatoes into approximately 1-inch pieces. Place them on a baking pan, drizzle with olive oil and sprinkle with salt. Bake at 400° F for approximately 30 minutes.


While the vegetables are roasting, cook and drain the pasta, and make the dressing. In a blender or food processor, combine all the dressing ingredients until the garlic is completely pulverized and incorporated.


If you’re making the salad ahead of time, you’ll need extra dressing, so make one and a half times the recipe. The pasta absorbs a lot of the dressing, so add most and leave some in a container in the fridge to be added immediately before eating.


In a large bowl, combine the roasted vegetables, pasta, dressing, olives and feta cheese. If you can wait, try to let it sit 10–15 minutes before eating. This will help the flavors meld nicely. If you can’t wait, don’t worry—it’s still delicious!


Salad Ingredients:

  • 1 box pasta (1 lb.)
  • 1 large zucchini, unpeeled
  • 2 red, yellow or orange peppers
  • 1 large purple onion
  • 10 mushrooms
  • 20 grape tomatoes
  • ⅓ cup sliced black olives
  • 4 oz. feta cheese, cubed
  • Olive oil
  • Salt

Dressing ingredients:

  • ½ cup oil
  • ¼ cup red wine vinegar
  • ¼ cup balsamic vinegar
  • 4 cloves garlic, crushed
  • 1½ tsp. dried oregano
  • 1½ tsp. dried basil
  • ½ tsp. black pepper
  • 1 Tbsp. sugar
  • ¼ tsp. salt

Directions:

  1. Pre-heat the oven to 400° F.
  2. Peel and slice the mushrooms. Chop the grape tomatoes in half. Cut the zucchini, peppers and onions into approximately 1-inch pieces. Place vegetables on a greased cookie sheet. Drizzle with olive oil and sprinkle with salt. Bake at 400° F for 30 minutes.
  3. Cook the pasta according to packet instructions. Drain well.
  4. Pour all the dressing ingredients into a blender. Blend well.
  5. Pour dressing over pasta. Toss.
  6. Add in the roasted vegetables, olives and feta cheese.
  7. Serve warm, chilled, or at room temperature.

Serves 8–10.


What’s your favorite pasta salad? Do you cook hot food in the summer, or do you prefer to stick with food that can be eaten cold?

Check back next week for a fantastic Shavuot cheesecake recipe. What’s on your Shavuot menu?

Miriam Szokovski is the author of the historical novel Exiled Down Under, and a member of the Chabad.org editorial team. She shares her love of cooking, baking and food photography on Chabad.org’s food blog, Cook It Kosher.
© Copyright, all rights reserved. If you enjoyed this article, we encourage you to distribute it further, provided that you comply with Chabad.org's copyright policy.
 Email
Join the Discussion
Sort By:
9 Comments
1000 characters remaining
jim dallas January 12, 2017

inspiration! you made me so acutely aware of needing some sensational tastes, i now have added onions, tomatos, peppers, bit of cheese, pumpernicle and rye breads! now i'm thinking mushrooms, yum, and thanks as usual! Reply

Lisa Providence, RI February 9, 2016

Greek Pasta Salad What about sliced black olives? Reply

Miriam Szokovski May 8, 2013

vinegar It's true, there are other kosher brands but in my opinion Bartenura tastes immeasurably better.

Thanks Suzy and Risa - I hope you have a lovely meal together (with the Greek salad of course). Reply

Anonymous brooklyn May 7, 2013

kosher vinegar Kedem and heinz both make kosher balsamic vinegar and kosher wine vinegar.
bartenura also makes a kosher balsamic vinegar Reply

Risa BROOKLYN May 6, 2013

invitation? hey Suzy i happen to be planning to spend shavuot in West Bloomfield, think i could wrangle an invite for a meal? preferably the one where you're making Miriam's Greek Pasta Salad.

Risa
(p.s. you might want to double the recipe on that greek thing) Reply

Suzy West Bloomfield, MI May 6, 2013

Fantastic recipe I came here bec. I desperately needed to make my Shavuot menu. What a delicious and nutritious pasta!!!
Thanks Miriam. Always love your stuff! Reply

Miriam Szokovski May 6, 2013

Balsamic Vinegar Hi Ilana,

The balsamic vinegar adds a really rich flavor to the dressing; I don't think it would be as good without it. My favorite brand is Bartenura which can be bought online at walmart, amazon and most major retailers. Hope you find some! Reply

Rochel las vegas, nv via chabadlv.org May 5, 2013

yum can't wait to try this.....thanks! Reply

Ilana Sorokin Jerusalem May 5, 2013

Could it be that the red wine vinegar is instead of the Balsamic vinegar instead of in addition to it as Balsamic vinegar has to come from Modena, Italy & is therefore usually not Kosher as it is wine based. Reply

Related Topics
Cook It Kosher - Food Blog