Garden Greek Pesto Salad

Ingredients

• 680 g (24 oz)mini shell pasta, cooked
• 1 canblack olives, chopped
• ½ canshelled chickpeas (optional)
• 1cucumber, deseeded and chopped
• 150 g (1 cup)sweet cherry tomatoes
• ½red onion, chopped
• 1 clovegarlic, minced
• 140 g (5 oz)feta cheese
• 85 g (3 oz)mini pepperoni slices
• 30 ml (2 tbsp)basil pesto
• 60 ml (¼ cup)extra virgin olive oil
• 120 ml (½ cup), plus more to tastered wine vinegar
• to tastesalt and pepper

Instructions

1. 1

   Combine the salad

   In a large bowl, stir together the cooked mini shells, chopped black olives, chickpeas if using, cucumber, cherry tomatoes, red onion, garlic, feta and mini pepperoni.

2. 2

   Add the dressing

   Add the basil pesto, olive oil and red wine vinegar.

3. 3

   Toss everything

   Mix until the pasta and other ingredients are evenly coated.

4. 4

   Season to taste

   Add salt and pepper to taste.

5. 5

   Chill before serving

   Cover the bowl and refrigerate for at least 30 minutes before serving.

What is Greek pesto salad?

This is a pasta salad inspired by the briny, fresh flavours often found in Greek-style salads, with pesto adding a distinctly herby twist. It combines pasta, olives, cucumber, tomatoes, red onion and feta, with pepperoni for a savoury, meaty note.

The small shells catch bits of the dressing and chopped ingredients. Chilling gives the vinegar and pesto time to flavour the pasta throughout.

Nutrition and macros by portion

The nutrition label shows one serving as written: 360 calories, 13g protein, 42g carbs, 16g fat.

The pasta supplies most of the carbohydrates, while olive oil, pesto, feta and pepperoni contribute much of the fat; feta, pepperoni and chickpeas provide some protein. Serve a portion with extra fresh vegetables to add freshness and balance the meal.

Why these ingredients work

Pasta and chickpeas: the shells make a substantial base, while the optional chickpeas add another tender, earthy element. Use cooked pasta that has been drained well so the dressing can cling to it.

Briny additions: olives and feta bring salty, tangy flavours, while pepperoni adds a richer savouriness. Their seasoning means it is best to taste the salad before adding much salt.

Fresh vegetables: cucumber, tomatoes and red onion balance the richer ingredients with crispness and freshness. Deseeding the cucumber helps keep excess liquid out of the bowl.

Getting the dressing right

Pesto, olive oil and red wine vinegar make a sharp, aromatic dressing rather than a creamy one. Stir them through thoroughly so the pesto is distributed across the pasta.

The recipe uses a generous amount of vinegar, so taste after tossing and adjust with more only if you want a sharper finish. If the salad seems firm after chilling, toss it again before serving.

Chilling and texture

Chill the salad for at least 30 minutes, as directed, to let the flavours settle together. Keep it covered while it rests in the fridge.

The finished salad should be cool, with the shells still holding their shape and the vegetables retaining some bite. Stir gently before serving to redistribute any dressing that has settled.

Serving the salad

Serve it as a picnic dish, a lunch or a side alongside grilled vegetables or a simple green salad. Its mix of pasta, cheese and pepperoni makes it filling enough to anchor a casual spread.

For a more balanced plate, pair a portion with extra fresh vegetables. Taste once more before serving, since the feta, olives and pepperoni already contribute salt.

Recipe notes & tips

• Drain the cooked pasta well so excess water does not dilute the dressing.
• Chop the vegetables into small pieces so they mix easily with the mini shells.
• Taste before adding salt because the olives, feta and pepperoni are already savoury.
• Toss the salad again just before serving to coat any pasta that has settled.
• Keep the bowl covered while chilling so the salad stays fresh.

Variations

• More vegetables: Add extra cucumber or tomatoes for a fresher, crunchier salad.
• Skip the pepperoni: Leave it out for a meat-free version.
• Use another pasta shape: Choose a small shape with ridges or curves to hold the dressing.
• Add fresh herbs: Stir in chopped parsley or basil for an extra herbal note.
• Make it sharper: Add a little more red wine vinegar to taste.

Common mistakes to avoid

• Adding salt too early: Feta, olives and pepperoni are salty, so taste the dressed salad first.
• Leaving pasta wet: Drain it well so water does not thin the dressing.
• Cutting cucumber too large: Chop it small enough to mingle with the shells.
• Skipping the chill: Allow at least 30 minutes in the fridge for the flavours to come together.
• Not tossing before serving: Stir the salad again to redistribute the dressing.

How to store

Keep the salad covered in the fridge and eat within 3 days. Serve it cold, stirring before serving; it is not intended to be reheated.

Frequently asked questions