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5.0 from 9 votes

Greek Pasta Salad with Herb Vinaigrette

This refreshing Greek Pasta Salad with Herb Vinaigrette recipe is packed with healthy ingredients like white beans, arugula, and fresh veggies- it's the perfect Mediterranean vegetarian meal or side!

Prep Time
15 mins
Cook Time
15 mins
Total Time
30 mins
Servings: 4 servings
Calories: 631 kcal
Course: Salad
Cuisine: Greek

Ingredients

For the Herb Vinaigrette:
  • 1/3 cup extra-virgin olive oil
  • 2 tablespoons red wine vinegar
  • 1 tablespoon honey
  • 1 large clove garlic minced
  • 1 teaspoon kosher salt
  • 1/4 teaspoon black pepper
  • 1 tablespoon fresh mint chopped, or 1 teaspoon dried
  • 1 tablespoon fresh oregano chopped, or 1 teaspoon dried
  • 1 tablespoon fresh parsley chopped
For the Pasta Salad:
  • 8 oz. pasta I used trottole
  • 15 oz. canned cannellini beans drained and rinsed (white kidney beans)
  • 8 oz. fresh tomatoes chopped into rougly 1/2 inch pieces
  • 1 cucumber quartered, seeds removed, and sliced into 1/2 inch thick pieces
  • 1/2 cup red onion diced
  • 2 cups baby arugula packed
  • 1/4 cup kalamata olives roughly chopped
  • 4 oz. feta cheese chopped or crumbled
  • kosher salt to taste
  • black pepper to taste

Instructions

    Cup of Yum
  1. Add all ingredients for dressing to a mason jar or bowl and shake or whisk thoroughly, Set aside.
  2. Place chopped tomatoes on a clean kitchen towel or paper towel and blot as dry as you can.
  3. Meanwhile, cook pasta according to directions until al dente.
  4. Drain the pasta and return to the pot. Mix with 2 tablespoons of the dressing.
  5. Add arugula to the hot pasta and stir. Cover and allow arugula to wilt (about 5 minutes). Uncover and allow pasta to cool for another 5 minutes or so.
  6. In a large bowl, mix together cooled pasta and arugula mixture, drained and rinsed cannellini beans, patted dry tomatoes, 2 cucumbers, diced red onion (1/2 cup), olives (1/4 cup), and crumbled feta cheese (4 oz.) with remaining vinaigrette in a large bowl. Season to taste with salt and pepper. Serve.

Notes

  • Make it vegan: omit the feta cheese (or use a vegan alternative) and use maple syrup, sugar, or agave in place of the honey in the vinaigrette.
  • The provided nutrition information does not include any added sodium from seasoning to taste, any optional ingredients, and it does not take brands into account. Feel free to calculate it yourself using this calculator or by adding the recipe to Yummly.

Nutrition Information

Calories 631kcal (32%) Carbohydrates 78g (26%) Protein 21g (42%) Fat 27g (42%) Saturated Fat 7g (35%) Cholesterol 25mg (8%) Sodium 1048mg (44%) Potassium 945mg (27%) Fiber 10g (40%) Sugar 11g (22%) Vitamin A 1075IU (22%) Vitamin C 15mg (17%) Calcium 293mg (29%) Iron 5mg (28%)

Nutrition Facts

Serving: 4servings

Amount Per Serving

Calories 631

% Daily Value*

Calories 631kcal 32%
Carbohydrates 78g 26%
Protein 21g 42%
Fat 27g 42%
Saturated Fat 7g 35%
Cholesterol 25mg 8%
Sodium 1048mg 44%
Potassium 945mg 20%
Fiber 10g 40%
Sugar 11g 22%
Vitamin A 1075IU 22%
Vitamin C 15mg 17%
Calcium 293mg 29%
Iron 5mg 28%

* Percent Daily Values are based on a 2,000 calorie diet.