Greek Pasta Salad
Serves: 4-6
  • 12 ounces black bean Rotini pasta (I use the Trader Joe's brand) or your favorite pasta
  • Dressing:
  • 6 Tablespoons unrefined, cold-pressed, extra-virgin olive oil
  • 3 Tablespoons red wine vinegar
  • 2 teaspoons dried oregano
  • 1 small garlic clove, minced or grated
  • ½ teaspoon sea salt
  • freshly ground black pepper to taste
  • 4 cups lightly packed baby spinach leaves
  • 2 cups chopped Persian cucumbers (about 3 medium)
  • 2 cups cherry tomatoes, halved
  • ½ cup kalamata olives, pitted and halved
  • ½ small red onion, thinly sliced (about ½ cup thinly sliced red onion)
  • 1 cup crumbled feta*
  1. Cook pasta according to package directions, making sure not to over cook. For gluten-free pasta, I like to turn the heat off just before pasta is cooked and allow it to sit in hot water until perfectly al dente. Rinse pasta with cool water and set aside to drain well.
  2. Meanwhile, make the dressing by combining all ingredients together in a small bowl or glass jar and mixing well.
  3. Combine pasta in a large bowl with remaining ingredients and toss to coat with dressing.
*to make this dairy-free or vegan, sub cubed avocado or Kite Hill almond milk soft cheese
Recipe by Pamela Salzman at