#BackyardBash Recipe: Greek Pasta Salad

You can find this recipe on the Ready Set Eat website: Greek Pasta Salad

This was such an easy recipe to make, and it was a huge hit. In fact, I liked it so much that I made more to take to VBS with us the next day!

Greek Pasta Salad


  • 12 Ounces Dry Rotini Pasta, uncooked.
  • 2 tablespoons Pure Wesson Canola Oil.
  • 2 tablespoons Gulden’s Spicy Brown Mustard
  • 1 can {14.5 oz} Hunt’s Diced Tomatoes with Basil, Garlic, and Oregano, undrained.
  • 2 cups diced, unpeeled, seeded cucumber
  • 1 can {2.25 oz} ripe olives, drained.
  • 1 package {3.5 oz} crumbled reduced fat feta cheese. {I used fat free feta, and no one but me even knew!}
  • Coarse ground black pepper


  1. Cook pasta according to package directions, omitting salt. Drain and rinse under cold water until cool.
  2. Meanwhile, mix together oil and mustard in large bowl. Stir in all remaining ingredients, except pepper, until combined. Toss in cooled pasta. Sprinkle with pepper, as desired.

This is a quick and easy recipe, and it tastes great! It’s perfect for your next summertime barbeque.