Greek Pasta Salad

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Greek Pasta Salad

Jill Dalton
Spring is the perfect time for eating more salads and this zingy Greek Pasta Salad will rock your next plant-based potluck! Perfect for a light lunch and keeps well in the fridge for up to a week.
5 from 2 votes
Prep Time 10 minutes
Cook Time 10 minutes
Total Time 20 minutes
Course Salad
Cuisine Mediterranean
Servings 8 people
Calories 199 kcal





  • Cook fussili pasta al dente, rinse and set aside until completely cool.
  • Add salad ingredients to a large bowl along with cooled pasta.
  • Add all dressing ingredients to a blender and blend until dates are completely pulverized.
  • Pour dressing over salad and gently stir to mix.
  • Keep in an airtight container in the fridge for up to a week.


Calories: 199kcalCarbohydrates: 35gProtein: 7gFat: 3gSaturated Fat: 0.4gPolyunsaturated Fat: 1gMonounsaturated Fat: 1gSodium: 93mgPotassium: 239mgFiber: 6gSugar: 6gVitamin A: 637IUVitamin C: 29mgCalcium: 28mgIron: 1mg

4 thoughts on “Greek Pasta Salad”

  1. Jennifer Mulero

    Made the Greek pasta salad and loved it! I wish the nutritional values could be added with the recipe but I understand that’s an extra step. I do appreciate the wonderful recipes though! Great work! Thank you

  2. Donna Dunbar

    Love your show. When I can’t sleep I watch your show. Going to try to make your Hemp seed Ranch Dressing.

  3. I’m literally eating it right now, it’s so delicious and refreshing, especially great on a hot day. God bless Jill and her family for all their dedication and hard work.

  4. I tried this recipe. It was okay, better to eat it immediately. I found that the second day, the dressing got all dried out, which was disappointing. It was kept covered in the fridge. Anyone else notice this?

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