Greek pasta salad

Greek pasta salad

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(34 ratings)

Cook: 35 mins


Serves 4
For a fresh idea with pasta, try Greek salad

Nutrition and extra info

  • Vegetarian

Nutrition: per serving

  • kcal418
  • fat23g
  • saturates8g
  • carbs37g
  • sugars0g
  • fibre5g
  • protein18g
  • salt3.48g
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  • 300g fusilli pasta spirals – or you can use farfalle (butterflies) or penne (quill tubes)
  • 225g bag prepared fresh baby spinach



    Used in almost every cuisine across the world, spinach is an enormously popular green vegetable…

  • 250g punnet cherry tomatoes, halved



    A member of the nightshade family (along with aubergines, peppers and chillies), tomatoes are in…

  • 100g black olive (we bought kalamata from the deli counter)
  • 200g feta cheese, broken into rough chunks
  • 3 tbsp olive oil
    olive oil

    Olive oil

    ol-iv oyl

    Probably the most widely-used oil in cooking, olive oil is pressed from fresh olives. It's…


  1. Tip the fusilli into a large pan of boiling salted water and boil for 10 minutes. Throw in the spinach, stir well and boil for another 2 minutes. Drain into a colander or sieve and leave to drip-dry.

  2. Tip the tomatoes, olives and feta into a big bowl, grind lots of black pepper over and then drizzle with the olive oil.

  3. Toss in the drained pasta and spinach, and let everyone help themselves.

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Comments, questions and tips

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Bhavesh Madaan's picture
Bhavesh Madaan
27th May, 2020
A perfect pasta salad recipe for any fitness freak. This recipe is really delicious. Thanks for sharing this recipe. Also sharing here another Greek pasta salad recipe. Check out the recipe here:
3rd Jun, 2018
Excellent. Made this as one of a number of salads for a big birthday do yesterday. Wasn't sure about including the spinach but given the comments from others (thanks guys!) kept the recipe just as it was. Plenty left over to enjoy later today, and I'll definitely make it again - nice combination.
21st Jun, 2017
Add coriander and fresh chilli to bring to life and ensure pasta is cold before mixing in otherwise short shelf life
11th Dec, 2016
Easy to make and very tasty, I added fresh oregano. Good hot & cold.
26th Apr, 2014
This was a huge success at a recent bbq. The flavours work really well together. I bought a tub of marinated Greek olives with sundried tomatoes and tipped the whole lot in including the oil infused with the olives. Really added to the flavour. This was equally lovely as leftovers the next day.
12budgene's picture
29th Jun, 2013
This recipe has really helped me with my FT coursework that I am doing. Thanks for whoever posted it! :)
30th May, 2013
Nice and easy, and very tasty Had it hot, but loads left over for lunches, hopefully be equally nice cold tomorrow lunchtime. :)
4th Feb, 2013
Made this and had cold for lunches. Left the spinach raw as prefer it more salad-y. Really delicious and very filling, keeps me going through the afternoon.
13th Jan, 2013
So good warm and just as good cold for my packed lunch the next day. I used wholewheat pasta, more tomatoes (400g) and only 2tbsp oil to make it healthier
13th Jul, 2011
Cooked the pasta the day before, left out the spinach, and put everything else together the next day for a bbq. Also added cucumber.


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