Zesty Greek Pasta Salad

Updated: Jun 25


An old favorite with some

added freshness


The Salad


2 cups uncooked small pasta (orzo, tiny bowtie), consider using a whole grain or even chickpea pasta)

1 small bunch of kale, washed, dried & stems removed

1 cucumber, small dice

1 large colored bell pepper, small dice

1 small red onion, small diced

2/3 cup sliced kalamata olives

2/3 cup crumbled feta

Zest of 1 lemon

Salt & pepper (to taste)

Cherry tomatoes, cut in half to top when plated

Optional: small diced fresh jalapeno


The Dressing


1 cup olive oil

1 tbsp water

1/4 cup white wine vinegar

1/2 the juice of a lemon

5 stems of parsley, both leaves & stems, loosely chopped

2 tbsp fresh oregano or 1 tsp dried

2 garlic cloves, crushed

1 tsp whole pepper cloves

Salt to taste

The Directions


Cook pasta according to package directions. Rinse with cold water & drain well. Add to large bowl.


Massage kale and roll up, using your knife, cut 1/2 cm wide small ribbons. Then cut the length so you have 1/2-1" ribbons. Add to bowl with pasta.


Add lemon zest, salt & pepper to pasta & kale. Stir well. Option to add more lemon zest.


Add in all chopped vegetables (except tomatoes), olives and feta. Mix well, transfer to an airtight container & store in fridge for up to 4 days.


For the Dressing


Add everything to a blender or immersion blender cup & blend until well combined. Store in a jar in fridge. Add to salad before eating.


Meal prep tip: portion out into individual containers for lunch/meals to take with you on busy days. I even place the dressing into small portions.

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