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Sandy's Greek Pasta Salad

Sandy's Greek Pasta Salad

  • Prep

    30 m
  • Cook

    10 m
  • Ready In

    55 m
Sandy Williams

Sandy Williams

I invented this fresh and easy recipe when I found myself continually invited to summer potlucks, and I needed a no-fuss dish to make. You can even make this the day before. A quick, easy, and healthy pasta salad that is great for potlucks and always a crowd-pleaser.

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Ingredients {{adjustedServings}} servings

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Original recipe yields 8 servings

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Nutrition

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  • Calories:
  • 337 kcal
  • 17%
  • Fat:
  • 12.3 g
  • 19%
  • Carbs:
  • 48.2g
  • 16%
  • Protein:
  • 10.4 g
  • 21%
  • Cholesterol:
  • 8 mg
  • 3%
  • Sodium:
  • 447 mg
  • 18%

Based on a 2,000 calorie diet

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Directions

  1. Stir garbanzo beans, grape tomatoes, cucumber, black olives, red onion, olive oil, garlic, balsamic vinegar, lemon juice, basil, salt, and black pepper in a large salad bowl.
  2. Bring a large pot of lightly salted water to a boil; cook the rotini at a boil until tender yet firm to the bite, about 10 minutes; drain. Gently fold pasta into salad and chill 15 to 20 minutes to blend flavors. Mix feta cheese into salad.
  3. All done! Now take a photo, rate it, and share your accomplishments!
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Reviews

lovestohost
2

lovestohost

4/13/2013

While I liked that this wasn't dripping in dressing, it did seem a tad dry after it sat; I found myself savoring the tomato bites for a burst of juiciness. I chose to leave out the olives per personal preference and I used dried basil in lieu of fresh. This was a nice change of pace from the typical Italian dressing or mayo based pasta salad, for sure. THANKS for the recipe, QUIKSANDY!

aschuller
0

aschuller

7/25/2014

Excellent! We made our own version without olives or feta because I hate olives and we didn't have any feta. It was really good!!! Will definitely keep this in the rotation.

Molly
0

Molly

5/8/2014

A tasty pasta salad that has no mayonnaise and little oil with all the ingredients this salad has going on. I did make without the olives, due to personal taste preferences. We found the salad to be better on the second day as the flavors had time to marry. I added the feta cheese right before serving, so it would stay in nice crumbles. Thanks QUIKSANDY for sharing your recipe. This will make a nice summer salad.

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