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A wooden bowl filled with pasta salad and a wooden serving spoon.
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Greek Caesar Pasta Salad

A mouthwateringly delicious combination of Greek & caesar salad make this an addicting crowd-favorite pasta salad!
Prep Time 15 minutes
Cook Time 10 minutes
Total Time 25 minutes
Servings 6
Calories 610kcal
Author Danielle Brown
Cost $12

Equipment

  • 1 vegetable chopper optional, makes chopping veggies easier
  • 1 pot
  • 1 strainer
  • 1 large bowl
  • 1 blender for making dressings

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!

Nutrition

Calories: 610kcal | Carbohydrates: 58g | Protein: 15g | Fat: 37g | Saturated Fat: 7g | Polyunsaturated Fat: 5g | Monounsaturated Fat: 23g | Cholesterol: 11mg | Sodium: 963mg | Potassium: 532mg | Fiber: 5g | Sugar: 6g | Vitamin A: 434IU | Vitamin C: 18mg | Calcium: 123mg | Iron: 3mg
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