Greek Pasta Salad

Preparation info

  • Difficulty


  • Serves


Appears in

Welcome to Claire's: 35 Years of Recipes and Reflections from the Landmark Vegetarian Restaurant

Welcome to Claire's

By Claire Criscuolo

Published 2014

  • About

We’ve been making this salad ever since we opened our doors, and it’s as popular as ever. It’s beautiful, too, with the vibrant colors from the healthful ingredients.


  • 1 pound rigatoni pasta
  • 2 large bell peppers (1 red and 1 yellow), seeded and cut into large dice
  • 1 medium red onion, cut into thin rings
  • 1 pint sweet grape tomatoes, cut in half
  • 1 7-ounce bag organic baby spinach
  • 3 sun-dried tomatoes, cut into thin strips
  • 16 kalamata olives, pitted and cut in half
  • 2 tablespoons capers, drained
  • 1 broccoli crown, florets cut into small pieces
  • ¼ cup extra-virgin olive oil
  • 3 tablespoons red wine vinegar
  • 2 tablespoons freshly squeezed lemon juice (from about ½ lemon)
  • 2 teaspoons dried oregano
  • 3 tablespoons chopped fresh mint leaves
  • Salt and pepper, to taste
  • 4 ounces feta cheese, crumbled


  1. Cook the pasta according to package directions. Drain, rinse under cold water, and drain again. Turn the pasta into a large bowl. Add the peppers, onion, tomatoes, spinach, sun-dried tomatoes, olives, capers, and broccoli. Using two wooden spoons, toss gently to combine. Drizzle the olive oil evenly over the salad and toss to coat. Drizzle the vinegar and the lemon juice evenly over the salad and toss gently to combine.
  2. Add the oregano and the mint; add just a little salt and pepper, as the sun-dried tomatoes, olive, and capers tend to be salty. Toss to combine. Taste for seasonings. Turn the salad onto a serving platter. Distribute the crumbled feta evenly over the top.