Return to Content

Greek Pasta Salad

Greek Pasta Salad
5 votes, 5.00 avg. rating (96% score)
by in Nov 2001

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!

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
Yankee Magazine Advertising

$10 Introductory Offer
plus, get the Tablet Edition FREE!

In this issue: Thoreau's Maine

  • Best Chowder: We Found It!
  • 5 Best Historic Home Tours
  • Spring Comes to Narragansett Bay
Subscribe Today and Save 72%

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

©2013, Yankee Publishing Inc. All Rights Reserved.
Yankee Publishing Inc., | P.O. Box 520, Dublin, NH 03444 | (603) 563-8111