This vegetable-packed pasta salad uses olive oil and lemon juice as a base rather than mayo, making it light and citrusy. The fresh cucumber, tomato, and parsley also add plenty of fresh flavor to this meal. Note: If you want to schedule this cook and don’t want to wait for your Suvie to cool down after the broil step you can saute the onion, bell pepper, garlic with 1 tbsp olive oil on medium heat until lightly browned. 

Greek Pasta Salad

Please always check your food to ensure your food has been cooked to safe serving temperatures. Please see our guide here for recommended FDA Time & Temperatures.
  • Servings: 4
  • Difficulty: 1 hour and 30 minutes
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  • ½ red onion, diced
  • 1 green bell pepper, cored and diced
  • 2 garlic cloves, minced
  • 6 tablespoons olive oil, divided
  • 1 can chickpeas, drained and rinsed 
  • 8 oz cavatappi, rotini, or similar pasta
  • 2 tbsp red wine vinegar
  • 1 tbsp lemon juice
  • 1 tsp Dijon mustard
  • 1 tsp dried oregano
  • 1 tsp salt, plus more to taste  
  • ½ tsp pepper, plus more to taste 
  • 1 cucumber, diced
  • 1 pint cherry tomatoes, halved
  • ⅓ cup kalamata olives, chopped
  • ½ cup crumbled feta cheese plus more for garnish
  • ¼ cup chopped parsley plus more for garnish


1) In a Suvie pan, mix together onion, bell pepper, garlic and 1 tbsp olive oil. Place pan in the bottom zone of Suvie and broil for 10-15 minutes stirring halfway through until vegetables are softened.

2) After the broil, remove pan from Suvie and add the chickpeas to the pan. Return pan to Suvie, enter cook settings, and cook now or schedule. 

Suvie Cook Settings

Bottom Zone: Slow Cook High for 1 hour

3) Place pasta in the Suvie starch strainer set within the Suvie pasta pot (green handles). Cover pot with lid and place inside the Suvie Starch Cooker, ensuring the pot is centered on the hot plate. Input settings and cook now or schedule.

Suvie Starch Cooker Settings

Pasta, 1 cup, 10 minutes

4) During the cook, prepare the dressing. In a medium bowl, whisk together red wine vinegar, lemon juice, and Dijon mustard. Add the remaining 5 tbsp olive oil whisking vigorously until incorporated. Whisk in 1 tsp oregano, 1 tsp salt, ½ tsp black pepper. Set aside. 

5) In a large bowl combine diced cucumber, cherry tomatoes, olives, and crumbled feta cheese. Refrigerate until cook is complete. 

6) When the cook is finished remove pans from Suvie. Add the pasta and garbanzo bean mixture to the large bowl with the vegetables. Add the dressing and chopped parsley to the bowl, tossing to incorporate. Taste and season with more salt and pepper as needed. Divide among plates and serve.


Nutritional Information per serving (4 servings per recipe): Calories 659, Total Fat 36.1gg, Total Carbohydrates 67.8g, Total Sodium 927.1mg, Total Protein 18g

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