Greek pasta salad with feta and spinach
Delicious and easy Greek pasta salad is perfect for lunch or a light dinner. Stored in an air tight container in the fridge it lasts for days, so this recipe is perfect for meal prep!
- 100 g pasta
- 1 red onion
- 1 green bell pepper
- black olives
- 3 tomatoes
- ½ large cucumber
- 75 g feta cheese
Cook the pasta following package instructions
Cut all vegetables into bite sized pieces and combine in a large bowl
When the pasta is cooked, rinse it with cold water to cool it down completely, then add to the salad
Crumble feta cheese over and combine
Optional: Squeeze half a lemon or some lemon juice over the top and combine. This acts as a very refreshing dressing.
Can you omit any ingredients? – Absolutely! Leave out the vegetables you don’t like. You can also ditch the feta cheese or pasta if you prefer. Feel free to add any ingredients you like as well, this recipe is very easy to adapt!
Is this allergy friendly? – This recipe is nut free and egg free. It can be made dairy free by omitting the feta cheese. Use gluten free pasta if you want to avoid gluten.
Is Greek salad healthy? – Yes! This salad is really good for you, with healthy fats, plenty of vitamins, and enough calories to keep you full for hours.
Leftover Greek pasta salad can be stored for up to 4 days in an airtight container in the fridge. I recommend leaving any dressing out, and only adding this right before serving.
Alternatively, you can store the pasta separately from the vegetables, and assemble the salad when you are ready to eat if you are concerned about the veggies and spinach being soggy.
Calories: 240kcal | Carbohydrates: 37g | Protein: 10g | Fat: 6g | Saturated Fat: 4g | Cholesterol: 22mg | Sodium: 291mg | Potassium: 572mg | Fiber: 4g | Sugar: 8g | Vitamin A: 1313IU | Vitamin C: 53mg | Calcium: 162mg | Iron: 1mg