Pasta salad is one of my favorite “pot-luck” picnic take along foods!! It’s healthy, colorful, low fat, high fiber and keeps well out of the refrigerator. It’s easy to make large portions.

When I make a pasta salad to eat at home, I occasionally use mayonnaise. For an outdoor picnic, that’s a big “no-no!” For picnics, I always used a bottled dressing for food safety reasons. I make it the day before, so that the flavors have time to blend. I couldn’t wait until tomorrow to taste it!! I just had to have a dish for lunch………….It is addictively good!!

Greek Pasta Salad

Rating: 5

Total Time: 30 minutes

Yield: 12 cups

Serving Size: 1 cup

Calories per serving: 225

Fat per serving: 49 fat cal, total fat 5.4g, sat fat 1.1g, trans fa

Good Points: high in dietary fiber, high in manganese, high in Vitamin C
Nutrition Facts: 225 calories per serving, 49 calories from fat, total fat 5.4g, saturated fat 1.1g, trans fat 0.0g, cholesterol 18mg, sodium 242mg, total carbohydrates 34.5g, dietary fiber 6.7g, sugars 2.7g, protein 11.0g, vitamin A 10%, calcium 9%, vitamin C 29%, iron 19%


  • 1 box of Pasta, cooked al’dente and cooled
  • (I like the cork screw pasta for salad. It holds the flavors.)
  • 1 jar of Artichoke Hearts, cut (about 3/4 cup)
  • 1 can of Garbanzo Beans, rinsed and drained
  • 1 can of Red Kidney Beans, rinsed and drained
  • 18 Black Olives, rinsed and diced
  • 1/2 Green Bell Pepper, diced
  • 1/4 cup of capers, rinsed
  • 1/2 cup of fresh Parsley, chopped
  • 1/4 cup of fresh Chives, chopped
  • 1/3 bottle of Ken’s Greek Salad Dressing or 1/3 cup home made Greek dressing
  • 1/3 cup of Fresh Grated Parmesan Cheese


  1. Mix it all together in a very large bowl.
  2. Chill for several hours or overnight.
  3. Serve with fresh grated real Parmesan Cheese
  4. Recipe Tip: I find that I get a more even and gentle blend if I toss it with my hands. I often use the cooled stock pot that I boiled the pasta in as my mixing bowl.
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Recipe Tip: When I am cooking for a picnic or pot luck, I know that I do not have control of the food temperature. I believe it’s safest to use a store bought oil based salad dressing. Ken’s makes full flavored, fresh tasting salad dressings that work well with pasta.

Homemade Greek Salad Dressing or Marinade


  • 1/4 cup of Olive Oil
  • Juice of 1 Lemon
  • 1/2 tsp. Oregano
  • 1/4 tsp. Fresh ground Black Pepper
  • 1 clove of Garlic, minced
  • 1/4 cup of White Wine Vinegar
  • 1/4 cup of Water (optional)
  • 1 tbsp. chopped fresh Basil
  • 1/4 tsp. Sea Salt


  1. Shake in a Salad Dressing Shaker or mix in a tall glass.
  2. Pour over salad as needed.
  3. I never keep fresh dressing for longer than a week in the refrigerator
  4. .
  5. Recipe Tip: This recipe is a wonderful marinade for fish, pork, beef or chicken. I’ve used it to marinate chicken, beef, zucchini, squash, mushrooms and beef chunks for grilled kabobs. It has a very fresh taste.
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