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Greek Pasta Salad

What seems like a lifetime ago, we backpacked around Europe. One bite of this Greek-style pasta salad brings us right back to the Mediterranean.
  • Prep time25 min
  • ServingsPortions 6
recipe image Greek Pasta Salad


  • 2 cups (500 mL) uncooked spiral-shaped pasta
  • 1 medium onion, thinly sliced
  • 1 large tomato, chopped
  • 1/2 seedless cucumber, chopped
  • 1 medium red bell pepper, seeded and chopped
  • 3/4 cup (175 mL) crumbled light feta cheese (17% m.f)
  • 1/2 cup (125 mL) black olives or kalamata olives
  • 1 Tbsp. (15 mL) balsamic vinegar
  • 3 Tbsp. (45 mL) Becel® Oil
  • 2 cloves garlic, finely chopped
  • 2 Tbsp. (30 mL) chopped fresh mint leaves, (optional)
  • 2 Tbsp. (30 mL) chopped fresh basil leaves, (optional)
Energy (kcal)0 kcal
Energy (kJ)0 kJ
Protein (g)0.0 g
Carbohydrate incl. fibre (g)0.0 g
Carbohydrate excl. fibre (g)0.0 g
Sugar (g)0.0 g
Fibre (g)0.0 g
Fat (g)0.0 g
Saturated fat (g)0.0 g
Unsaturated fat (g)0.0 g
Monounsaturated fat (g)0.0 g
Polyunsaturated fat (g)0.0 g
Trans fat (g)0.0 g
Cholesterol (mg)0 mg
Sodium (mg)0 mg
Salt (g)0.00 g
Vitamin A (IU)0 IU
Vitamin C (mg)0.0 mg
Calcium (mg)0 mg
Iron (mg)0.00 mg
Potassium (mg)0 mg


  1. Cook pasta according to package directions until almost tender. Drain and rinse with cold water until completely cool.
  2. Toss cooked pasta with remaining ingredients in large serving bowl. Season to taste with salt and pepper. Serve at room temperature. Refrigerate up to 2 days.