I’m obsessed with both caesar salad and Greek salad… so I combined them to make the most addicting Greek Caesar Pasta Salad. This salad is meal prep friendly, colorful, and loaded with veggies and chickpeas to keep you satiated. Make it for a party or a delicious weeknight dinner! Other salads you’ll love are Spring Roll Salad, Longevity Salad, and Thai Chopped Salad.
Why I Love This Recipe
- Meal Prep Friendly: Meal prep this salad at the start of the week and enjoy it for lunches or dinners for days. It won’t get soggy in the fridge with a base of pasta!
- Gluten Free Optional: You can easily make Greek Caesar Pasta Salad gluten-free by using your favorite gluten-free noodles.
- Fiber Filled: This pasta salad is packed with fiber-rich veggies, whole-grain pasta, and chickpeas.
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Notes on Ingredients
- Pasta: Any type of pasta noodle works–gluten-free, grain-free, protein pasta, or whole-grain. Cook the noodles al dente.
- Chickpeas: Drain and rinse well before using.
- Feta: Crumbled feta adds a tangy, salty flavor to this salad. I use dairy-free feta from Violife.
- Greek Olives: Be sure they’re pitted.
Please take note that this is important information about the ingredients used in this recipe and the FULL recipe with measurements and details can be found DOWN BELOW (scroll to it) in the recipe card.
How do you make Greek Caesar Pasta Salad?
- Cook the pasta according to package instructions.
- While the pasta cooks, slice and chop all of the veggies.
- Strain the pasta and add it to a bowl along with all of the veggies.
- Make the Caesar dressing and Greek dressing.
- Combine Caesar dressing (~¾ cup) and Greek dressing (~¾ cup) in a 1:1 ratio.
- Pour desired amount of dressing over the pasta salad, toss, and enjoy!
- Step 1: First, cook the pasta according to package instructions.
- Step 2: Then, slice and chop all of the veggies and strain the pasta. Add the pasta to a large bowl.
- Step 3: Add all of the veggies and feta into the bowl.
- Step 4: Next, make the Greek dressing and caesar dressing.
- Step 5: Combine the two dressings.
- Step 6: Lastly, pour the dressing over top, toss well to combine, and enjoy!
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Commonly Asked Questions
Store pasta salad leftovers in an airtight container for up to 4 days. Eat leftovers cold!
Sure, you can make homemade caesar and greek dressings which is super easy (see recipes & instructions below) or buy store-bought for a quick shortcut.
Cook your pasta noodles according to package instructions but only to al dente. So, if the package says cook the noodles for 9-11 minutes, check them at the 8- or 9-minute mark. The pasta should be firm, yet tender. You don’t want mushy noodles in pasta salad.
“Addicting plant-based pasta salad. Everyone in my family asks me for this recipe when I make it!”
– Jordan
Extra Helpful Tips
- Feel free to sub in gluten-free, grain-free, or protein noodles depending on your dietary preferences.
- Store leftover pasta salad in the fridge for up to 3 days. If you have leftover dressing, store them on the side and use them on salads, veggies, as a dip, etc. throughout the week.
- Save time by using a veggie chopper to make all of the chopping easier.
- Watch me make this full recipe on Instagram!
- For more salad recipes, order my salad cookbook, Life Changing Salads!
If you tried this Greek Caesar Pasta Salad or any other recipe on my blog, please leave a 5-star rating and let me know how it went in the comments below. Thanks for visiting!
Greek Caesar Pasta Salad
Equipment
Ingredients
Pasta Salad
- 12 oz pasta fusilli or other shape, gluten-free if needed
- 1 large cucumber diced
- 1 red pepper diced
- 1 can chickpeas drained and rinsed
- ½ cup feta crumbled, I use dairy free
- 2 cups cherry tomatoes halved
- 1 cup red onion thinly sliced
- Handful pepperoncini sliced
- 1 cup Greek olives pitted and chopped
Cashew Caesar Dressing
- 1 cup cashews raw
- 1 tablespoon olive oil
- 2 tablespoon lemon juice
- 1 tablespoon capers
- 1 tablespoon caper brine
- 2 teaspoon dijon mustard
- ½ teaspoon salt
- ¾ cup water
- 1 teaspoon garlic powder
- ½ teaspoon black pepper
Greek Girl Dressing
- ½ cup olive oil extra virgin
- 3 tablespoon red wine vinegar
- 1 tablespoon lemon juice
- 1 teaspoon dijon mustard
- 1 teaspoon dried oregano
- 1 teaspoon garlic powder
- ½ teaspoon salt
- ¼ teaspoon pepper
Instructions
- Cook the pasta al dente, according to package instructions.
- While the pasta cooks, slice and chop all of the veggies.
- Strain the pasta and add it to a large bowl along with all of the veggies.
- Make the caesar dressing and Greek dressing (see instructions below).
- Combine Caesar dressing (~¾ cup) and Greek dressing (~¾ cup) in a 1:1 ratio. You may have leftover dressing depending on how much you use on the pasta salad! Store dressing leftovers in the fridge for up to 5 days.
- Pour desired amount of dressing over the pasta salad, toss, and enjoy!
Cashew Caesar Dressing
- Blend all of the ingredients above in a high-speed blender until completely smooth. If you don’t have a high-speed blender, soak the cashews in boiling water for 5-10 minutes and then strain and rinse before blending.
Greek Girl Dressing
- Whisk all of the ingredients together in a bowl or shake in a jar.
Notes
- Feel free to sub in gluten-free, grain-free, or protein noodles depending on your dietary preferences.
- Store leftover pasta salad in the fridge for up to 3 days. If you have leftover dressing, store them on the side and use them on salads, veggies, as a dip, etc. throughout the week.
- Save time by using a veggie chopper to make all of the chopping easier.
- Watch me make this full recipe on Instagram!
Jordan Stacy says
Addicting plant-based pasta salad. Everyone in my family asks me for this recipe when I make it!