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Greek Pasta Salad with Cucumbers and Artichoke Hearts

Greek Pasta Salad with Cucumbers and Artichoke Hearts is a refreshing fusion of Mediterranean flavors that brings a vibrant touch to any meal. This easy-to-make salad features al dente pasta tossed with crunchy cucumbers, tangy artichoke hearts, sweet cherry tomatoes, and creamy feta cheese, all drizzled with a zesty lemon-olive oil dressing. Ideal for summer picnics, family gatherings, or meal prep, this delightful dish offers both visual appeal and satisfying taste in every bite.

  • Total Time: 25 minutes
  • Yield: 4 servings 1x

Ingredients

Scale
  • 8 oz short pasta (like penne or fusilli)
  • 1 cup firm cucumbers, diced
  • 1 cup canned artichoke hearts, drained and chopped
  • 1 cup cherry tomatoes, halved
  • 1/4 cup red onion, thinly sliced
  • 1/2 cup crumbled feta cheese
  • 1/4 cup extra virgin olive oil
  • 2 tbsp fresh lemon juice
  • 1 tsp dried oregano
  • Salt and pepper to taste

Instructions

  1. Cook the pasta according to package instructions in salted boiling water until al dente. Drain and let cool.
  2. While the pasta cools, prepare the vegetables: dice cucumbers, halve cherry tomatoes, slice red onion, and chop artichoke hearts.
  3. In a small bowl, whisk together olive oil, lemon juice, oregano, salt, and pepper to create the dressing.
  4. In a large mixing bowl, combine cooled pasta with prepared vegetables and crumbled feta cheese.
  5. Pour the dressing over the salad and toss gently to coat all ingredients evenly.
  6. Chill in the refrigerator for at least 30 minutes before serving to allow flavors to meld.
  • Author: Emmeline
  • Prep Time: 15 minutes
  • Cook Time: 10 minutes
  • Category: Salad
  • Method: No cooking required (after boiling pasta)
  • Cuisine: Mediterranean

Nutrition

  • Serving Size: 1 cup (200g)
  • Calories: 320
  • Sugar: 3g
  • Sodium: 350mg
  • Fat: 18g
  • Saturated Fat: 4g
  • Unsaturated Fat: 14g
  • Trans Fat: 0g
  • Carbohydrates: 32g
  • Fiber: 3g
  • Protein: 8g
  • Cholesterol: 20mg

Keywords: - Customize your salad by adding bell peppers or olives for extra crunch. - For a vegan version, omit feta cheese or use plant-based alternatives. - Store leftovers in an airtight container in the refrigerator for up to three days.