Wellness And Fitness Site

Greek Pasta Salad

Traditional pasta salads are a staple at summer outings, but in many cases they are a “diet” disaster. Dump the creamy, mayo based dressings, double up the veggies, use a whole grain or fortified pasta like Dreamfields and add lots of fresh herbs to make a flavorful vinaigrette. Toss in some protein and fiber rich chickpeas and you have a delicious meatless one-dish meal. Leftovers make a perfect lunch too.


  • 6 ounces, weight Dreamfield’s Penne Pasta
  • 1 cup Canned Chick Peas, Drained And Rinsed
  • 2 cups Grape Tomatoes, Quartered
  • 1 cup English Cucumber, Chopped
  • ½ cups Red Bell Pepper, chopped
  • ¼ cups Kalamata Olives, Pitted And Quartered
  • ½ cups Crumbled Feta Cheese
  • 1 clove Minced Garlic
  • 4 Tablespoons Red Wine Vinegar
  • 3 Tablespoons Fresh Oregano, Chopped
  • 2 Tablespoons Parsley, Chopped
  • 3 Tablespoons Extra Virgin Olive Oil


Bring a large pot of water to boil and cook the penne for 10 minutes or according to your package instructions. Drain pasta and allow it to cool slightly.

In a large bowl, add the cooked and drained pasta, chickpeas, tomatoes, cucumber, pepper, olives and cheese. Toss to combine.

In a small bowl, whisk together the garlic, vinegar, herbs and olive oil. Pour the vinaigrette over the salad. Toss to combine. Refrigerate until ready to serve.

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