Greek Tubettini Pasta Salad

Hello everyone,

This Greek Tubettini Pasta salad is bright, fresh, and perfect for when you want something quick, tasty. Doesn’t the name sound fun? I think it does 🙂  Anyway, this pasta and vegetable salad brings that classic Greek flavor we all know and love, juicy cherry tomatoes, red onion, and aromatic herbs, with a little twist.  The star ingredient here is Tubettini pasta, these tiny tubes soak up all the goodness from a simple dressing made with rich olive oil and the tangy taste of balsamic vinegar.

Now, I know most pasta salads are made with mayo… but not this one..  Nope!   This Tubellini Pasta and Vegetables Salad keeps things light, tangy, and mayo-free.  But when it came to the vegetables, I stuck to my favorite ingredients. I did toss in some corn, kidney beans, and peas.  It’s not exactly traditional, but you all know me by now, this is just my fun little twist on a classic salad.  The pasta I used here is a Greek pasta, tube-shaped, and perfect for soaking up all that delicious dressing.

I don’t know what it is, but I’m a seriously huge fan of both Greek and Italian pasta, not only the dishes but the pasta itself. There’s just something about the texture, the way it holds sauce.  Here’s a little tip: I often do this, I place all the ingredients in a large Tupperware and I give it a good shake for a few minutes.  This recipe makes about two servings.  But if you would like to prepare more or want leftovers, add  2 or more cups of pasta and adjust the veggies and dressing to match. It’s that simple!

If you are looking for a Mediterranean vibe lunch idea or a side dish, this Greek Tubettini Pasta Salad is the one!

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Greek Tubettini Pasta Salad

A Greek salad with a twist and a Mediterranean vibe. Light, tangy, and full of delicious vegetables.

Course Dinner, Lunch, sidedish

Cuisine Greek, Mediterranean

Keyword Greek stuffed vegetables, pasta, pasta salads, Vegan, vegetaran

Prep Time 10 minutes minutes

Cook Time 10 minutes minutes

Servings 2 servings

Author foodzesty

Ingredients

• 1 cup tubettini pasta or your favorite small pasta
• ½ cup peas Frozen peas boiled and drained
• ¾ cup corn canned
• ¾ cup kidney beans canned
• 1 red onion chopped
• 3 tbsp dill finely chopped
• 6 cherry tomatoes sliced
• salt
• pepper
• ¼ cup olive oil Adjust to your preference
• 3 tbsp balsamic vinegar Adjust to your preference
• 1 Roasted red pepper sliced into small pieces. (optional)

Instructions

• Drain all the canned vegetables.
• Finely chop the dill
• Finely chop the red onion and the roasted red pepper.
• Toss the veggies, pasta, seasoning, herbs, olive oil, and balsamic vinegar into a Tupperware, and give it a good few shakes.
• Serve separately or in a salad serving bowl. Enjoy