Your Girls and Mine Greek Pasta Salad

Your Girls and Mine Greek Pasta Salad

My friend Shannon is doing a fundraiser for Susan G. Komen Breast Cancer Foundation.  She graciously agreed to do a guest post on my blog that included this recipe.  It is a delicious, garden fresh recipe that includes pasta from Fun Pasta.


Souvlaki Dressing

2 TBS red wine vinegar
½ clove minced garlic
¼ tsp dry mustard powder
1 pinch Kosher or sea salt
1 pinch fresh ground black pepper (or more depending on your taste)
small handful minced fresh oregano or 2 tsp dried (again, to taste)
½ cup extra virgin olive oil


One 16 oz. Bag of Pink Ribbon Pasta from, cooked according to package directions and drained
4 fresh, large Roma tomatoes, diced
1 medium zucchini, sliced into half-moons
3 green onions, chopped
1 large red pepper, diced (you can roast these in the oven at 400 degrees for ten minutes if you prefer, but it isn’t necessary)
handful of Kalamata olives, pitted and sliced in half
1 can garbanzo beans, drained and rinsed (yummy protein)


¼ cup crumbled Feta cheese
½ cup Walnut pieces


sharp knife and cutting board
measuring cups/spoons
large pot for the pasta
colander to drain pasta


Whisk together Souvlaki ingredients.  Pour into glass dressing container and allow to stand for about 2 hours for the flavors to blend.  Shake before using.

Slice and dice vegetables according to the directions above.


Prepare pasta according to package directions and drain.  Mix together all salad ingredients with the dressing.  Top with Feta and walnuts.  Can be eaten while pasta is warm, or allow it to cool in the fridge for at least 30 minutes and enjoy!


12 servings

Low in sodium
High in manganese

I would love to hear any feedback about this recipe. Did you make it? Did you enjoy it? Did you make any adjustments to it?


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