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


  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.