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Greek Pasta Salad

4 Servings, 15 minutes


1 1/2 cups Brown Rice Pasta Shells (dry)

3 tbsps Extra Virgin Olive Oil

1 1/2 tbsps Red Wine Vinegar

1/2 tsp Oregano (dried)

Sea Salt & Black Pepper (to taste)

1 1/2 cups Cherry Tomatoes (halved)

1/2 Cucumber (quartered, sliced)

1/3 cup Pitted Kalamata Olives


  1. Cook the pasta according to package directions. Drain, rinse well and set aside to cool.

  2. In a small bowl, add the oil, red wine vinegar, oregano, salt, and pepper. Mix well to combine.

  3. In a large bowl, add the pasta, and the dressing and mix well. Add the tomatoes, cucumber, and olives and toss to combine. Enjoy!


Leftovers: Refrigerate in an airtight container for up to three days.

Serving Size: One serving is approximately one cup.

Additional Toppings: Feta cheese, grilled chicken, grilled salmon or tofu

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