Return to Content

Greek Pasta Salad

by in Nov 2001
Greek Pasta Salad
6 votes, 4.83 avg. rating (94% score)
Print Friendly

Yield: Makes 6 to 8 servings.

This Greek pasta salad recipe combines artichoke hearts, olives, feta, spinach, and fresh basil. A perfect summer side dish!

Login to add to your Recipe Box
Upload Your PhotoUpload Your Photo

Greek Pasta Salad


  • 1 pound pasta
  • 1 pound canned artichoke hearts, drained and chopped
  • 1 small red onion, chopped
  • 1 red bell pepper, chopped
  • 1/2 cup black olives, pitted
  • 1 small bunch fresh basil, OR 2 tablespoons dried
  • 1/2 cup crumbled feta
  • 1 small bunch fresh spinach
  • vinaigrette of choice
  • 1 tablespoon olive oil
  • Parmesan


Boil water and cook the pasta. Meanwhile, combine next seven ingredients and toss with the vinaigrette. Drain the pasta and toss with olive oil. Combine the salad ingredients with the hot pasta just before serving to just wilt the greens. Top Greek pasta salad with Parmesan.
Updated Sunday, June 9th, 2013

Give the Gift of Yankee Magazine and get a Gift in Return!

Send a one-year gift subscription of Yankee Magazine for only $17.99 a 50% savings. In return we will send you a free 2016 Scenes of New England Calendar (a $9.95 value)! BUY NOW!

Browse Similar Recipes

One Response to Greek Pasta Salad

  1. Anonymous February 9, 2006 at 2:04 am #

    Simple and quick with a delicious blending of flavors!

Leave a Reply

We reserve the right to remove or edit comments that are offensive or disrespectful to our readers and/or writers, cannot be verified, lack clarity, or contain profanity. Your comments may be republished by Yankee Magazine across multiple platforms.

Register Sign In

©2015, Yankee Publishing Inc. All Rights Reserved.
Yankee Publishing Inc., | P.O. Box 520, Dublin, NH 03444 | (603) 563-8111