Nothing says summer quite like a big bowl of Greek pasta salad. It’s fresh, colorful, and packed with crisp vegetables, creamy feta cheese, and a bright homemade dressing that brings everything together.

Whether you’re heading to a backyard BBQ, meal prepping lunches, or looking for an easy side dish, this recipe is always a crowd-pleaser.

Unlike many deli-style pasta salads that are loaded with oil and heavy dressings, this lighter version keeps things fresh with a simple lemon vinaigrette made from pantry staples. You still get all the classic Greek flavors without weighing down the dish.

The best part is how easy it is to customize. Serve it alongside grilled chicken, burgers, or seafood, or enjoy it as a satisfying lunch on its own. Since it tastes even better after chilling in the refrigerator, it’s an ideal make-ahead recipe for busy weeks.

Healthy Greek Salad With Feta and Fresh Veggies Weight Watchers Recipe

The Ingredients

Rotini: Pasta provides satisfying carbohydrates that fuel your body with energy. When enjoyed in reasonable portions and paired with plenty of vegetables and lean ingredients, it can absolutely fit into a healthy Weight Watchers lifestyle.

Reduced-Fat Feta Cheese: Feta has a bold, salty flavor, so a little goes a long way. Choosing reduced-fat feta lets you enjoy the creamy texture while lowering the saturated fat and calories compared to traditional feta.

Cherry Tomatoes: Cherry tomatoes are naturally sweet and loaded with vitamin C, potassium, and the antioxidant lycopene, which has been linked to heart health. They also add beautiful color and freshness to every bite.

Cucumbers: Cucumbers are made up of mostly water, making them incredibly refreshing and hydrating. They add plenty of crunch while contributing very few calories.

Bell Pepper: Bell peppers are one of the best sources of vitamin C and also provide vitamin A and antioxidants. Their natural sweetness balances the tangy dressing and salty feta perfectly.

Red Onion: Red onion adds bold flavor without adding many calories. It also contains antioxidants and plant compounds that may help support heart health.

Lemon Juice: Fresh lemon juice adds vibrant flavor without relying on extra oil or sugar. It’s rich in vitamin C and helps make the vegetables taste even fresher.

Red Wine Vinegar: This provides tanginess that enhances every ingredient while adding virtually no calories. It helps create a flavorful dressing without the need for heavy bottled options.

Extra Virgin Olive Oil: Using just one tablespoon of olive oil gives the dressing a smooth, rich texture while providing heart-healthy monounsaturated fats. A small amount delivers plenty of flavor while keeping the recipe lighter.

Dijon Mustard: Dijon mustard helps emulsify the dressing, making it creamy without mayonnaise. It also adds bold flavor for very few calories.

Oregano: Oregano is a classic Mediterranean herb that brings authentic Greek flavor while contributing beneficial antioxidants.

Garlic Powder: Garlic powder adds savory depth without extra fat or calories, making it an easy way to boost flavor.

Click here to track the points on your Weight Watchers app. The full nutrition information can be found at the bottom of the recipe card.

How to Make Greek Pasta Salad

Cook the pasta according to the package directions until al dente. Drain and rinse under cold water until completely cool.

Add the pasta, cherry tomatoes, cucumber, bell pepper, red onion, feta cheese, and parsley to a large mixing bowl.

In a small bowl or mason jar, whisk together the lemon juice, red wine vinegar, olive oil, Dijon mustard, oregano, garlic powder, salt, and pepper until well combined.

Pour the dressing over the pasta salad and gently toss until everything is evenly coated.

Refrigerate for at least 30 minutes before serving to allow the flavors to blend together.

Toss once more before serving and garnish with additional feta if desired.

Serving Suggestions

This Greek pasta salad pairs wonderfully with grilled chicken, turkey burgers, grilled shrimp, salmon, or lean steaks. It also makes a delicious lunch on its own.

Store leftovers in an airtight container in the refrigerator for up to 4 days. Give the salad a quick stir before serving. If it seems a little dry after chilling, add a squeeze of fresh lemon juice or a splash of red wine vinegar to freshen it up.

Prep Time:15

Cook Time:8

Refrigerate:30

Total Time:53

Ingredients

For the salad:

8 oz. uncooked rotini pasta
1/2 cup reduced-fat feta cheese
1 cucumber, diced
1 1/2 cups cherry tomatoes, halved
1 medium bell pepper, diced
1/4 cup red onion, finely diced

For the light Greek dressing:

3 tablespoons fresh lemon juice
2 tablespoons red wine vinegar
1 tablespoon extra virgin olive oil
1 teaspoon Dijon mustard
1 teaspoon oregano
1/2 teaspoon garlic powder
1/2 teaspoon salt
1/4 teaspoon black pepper

Instructions

Cook the pasta according to the package directions until al dente. Drain and rinse under cold water until completely cool.
Add the pasta, cherry tomatoes, cucumber, bell pepper, red onion, feta cheese, and parsley to a large mixing bowl.
In a small bowl or mason jar, whisk together the lemon juice, red wine vinegar, olive oil, Dijon mustard, oregano, garlic powder, salt, and pepper until well combined.
Pour the dressing over the pasta salad and gently toss until everything is evenly coated.
Refrigerate for at least 30 minutes before serving to allow the flavors to blend together.
Toss once more before serving and garnish with additional feta if desired.