Greek Pasta Salad

This Greek pasta salad with Barilla Better for You pasta is a healthy spin on the classic side dish and filled with fresh veggies!

When it comes to the typical American BBQ/cookout/summer picnic, I honestly hate just about everything about them. Soda, pretzel and chip “appetizers”, flat as a pancake overcooked hamburgers and most of all, mayo laden pasta salads.

Mayonnaise is just gross. It’s not even about it’s health factor (or lack there of ), it’s just nastiness in a jar.

Greek Pasta Salad |

And unfortunately, we think it’s a great idea to slather it all about perfectly good potatoes and pasta, shove it in plastic containers and call it a day.

Greek Pasta Salad |

That’s just not how it should go down, people.

Greek Pasta Salad |

So as we go into the last “official” summer cookout weekend of the year, let’s do that side some justice.

Let’s fill it with chunks of fresh tomatoes & cucumbers, season it up with dill & lemon and most importantly, leave the mayo in the fridge and grab the Greek yogurt instead. I did this with the classic creamy cucumber salad to give it a healthy spin and I’m doing it with this pasta salad too!

And since we’re getting all healthy, I loved using one of Barilla’s Better for You pasta options in this recipe. They use whole grains to ramp up the nutrition factor and you can easily find them in one of your local Ahold Brand Stores (Stop & Shop for me).

Greek Pasta Salad |

I’m betting no one will be complaining that the deli mush container of the usual stuff is MIA.

Happy end of summer!

More Greek inspired recipes to try:
Greek Shrimp Skillet
Greek Brown Rice Bowls
Greek Stuffed Whole Red Snapper
Greek Potato Casserole

Greek Pasta Salad

Greek Pasta Salad

Yield: 6 servings
Prep Time: 10 minutes
Cook Time: 10 minutes
Total Time: 20 minutes

This Greek pasta salad with Barilla Better for You pasta is a healthy spin on the classic side dish and filled with fresh veggies!


  • 1/2 pound Barilla Better For You Pasta (I used farfalle)
  • 1 cucumber, chopped
  • 1 small red onion, finely chopped
  • 3 medium tomatoes, chopped
  • 1/3 cup pitted kalamata olive, chopped
  • 1/2 teaspoon dried dill
  • salt & pepper to taste
  • juice of 1/2 a lemon
  • 3/4 cup plain Greek yogurt


  • dill
  • chopped green onions
  • feta crumbles


  1. Cook pasta according to package directions, drain and let cool.
  2. Combine cooled pasta in a large bowl with remaining ingredients and toss together until well mixed.
  3. Garnish the pasta with dill, green onions and/or feta cheese crumbles.
  4. Serve room temperature.


Please leave a comment & rating below or share a photo on Instagram and tag @runningtothekitchen


  1. Katie | Healthy Seasonal Recipes

    Lol Gina! That’s not how it should go down! I agree. Though, I have to admit, I don’t hate mayo. I am not crazy about how high in calories it is, so I do mostly Greek yogurt and then a little mayo for flavor. Either way, this pasta salad looks sooooo fresh and amazing. No mayo required;)

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  3. Susan

    With a Greek surname, Greek yogurt in place of mayonnaise makes perfect sense… :-D I’m with you on hating most of the barbecue fare. I’m okay with some mayonnaise in some things (I make a nice lime-cilantro aioli to go with green chili cheese burgers), but I’ve never learned to eat mayonnaise potato salad. My husband’s pasta salad includes mayo and is delicious. But I am all the time substituting Greek yogurt for things like mayo and sour cream. I really like this recipe and will definitely put it on my to-make list. I wish there was hope that I could find that variety of pasta in my local grocery. Where I live the we have only two grocery chains and neither one carries good stuff like that.

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