Go Back
+ servings

Greek Pasta Salad with Zucchini + Fresh Herbs

This summer pasta has subtle lemon + herby notes paired with fresh garlic and salty olives. It's packed full of flavor!
Course Main Course
Cuisine Mediterranean
Keyword greek pasta salad
Prep Time 5 minutes
Cook Time 15 minutes
Total Time 20 minutes
Servings 4
Calories 450 kcal


  • 2 cups uncooked pasta (regular or gluten free)
  • 1/4 cup olive oil
  • 2 Tbs minced garlic 4 cloves, more to taste
  • 2 Tbs fresh or dried oregano finely chopped
  • 1 Tbs fresh or dried thyme
  • 1/2 tsp Kosher salt
  • freshly ground pepper
  • 1/8 tsp red pepper flakes
  • Zest of 1 large lemon + juice of 1/2 large lemon
  • 1 cup cherry tomatoes halved
  • 2 cups zucchini quartered & diced (keep the pieces thick so they stay firm)
  • 1 cup marinated artichoke hearts chopped
  • 8-10 marinated olives pitted
  • 1/2 cup crumbled French feta or Greek feta cheese to top


  1. Cook pasta according to package instructions.
  2. While the pasta is cooking, heat olive oil in a large sauté pan over low heat. Add garlic, oregano, thyme, salt and ground pepper + red pepper flakes. Stir to blend and let sit on a low flame while the pasta cooks.
  3. With 5 minutes left on the pasta, add zucchini to the sauté pan with the herbs + turn up heat to medium. Toss in pan to coat zucchini with oregano and sauté for a few minutes until just starting to cook - we want the zucchini to stay a little firm. (this is also a great way just to serve zucchini on it's own)
  4. Turn down heat to medium-low. Add tomatoes,a dash of salt and pepper and heat though for 1 minute.
  5. Drain pasta and add to sauté pan. Add artichokes, olives and juice of 1/2 of a large lemon. Sauté for 2 minutes until everything is incorporated and warmed. Season with salt and pepper to taste.
  6. Top with feta, lemon zest, a drizzle of olive oil + serve.
Nutrition Facts
Greek Pasta Salad with Zucchini + Fresh Herbs
Amount Per Serving (1 g)
Calories 450
* Percent Daily Values are based on a 2000 calorie diet.