Greek Pasta Salad

by Jill Dalton

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
Servings 8 people
Prep 10 minutes
Cook 10 minutes
Total 20 minutes

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  • 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.
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Nutrition info

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

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Jennifer Mulero April 27, 2022 - 2:14 pm

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

Donna Dunbar May 6, 2022 - 9:23 pm

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

Tamia September 6, 2022 - 7:20 pm

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.

Heidi D May 29, 2023 - 4:27 pm

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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