Here’s the thing– I’m obsessed with Greek salad.

Like, obsessed.

I could eat it all day every day, especially now that it’s getting warmer… but let’s be honest, salad just isn’t that filling.

There. I said it.

I am not one of those people who can simply eat a salad for lunch and be fine for hours later. When I eat salads as my main meal, I always find that within an hour I’m already combing the fridge for what else I can snack on. Not healthy.

Which is why, I’ve found my newest obsession– Greek pasta.


While no, this pasta isn’t something you’ll actually find in Greece (unless you can? Please, correct me if I’m wrong!), it simply mimics Greek salad in terms of yumminess.

I found I’ve been making this for lunch lately multiple times a week, and as summer comes rolling in I can only imagine I’ll be making it even more.

It’s quick (10-minutes or less!), it’s delicious, and it’s decently healthy for a pasta dish. Plus, the ingredients are so simple, I find I always have them on hand.

So without further ado, here’s the recipe for my favorite Greek pasta!



  • 1 cup of uncooked pasta (I used mini farfalle)
  • 8-10 cherry tomatoes
  • 1/2 cucumber
  • Crumbled feta cheese
  • 2-3 tbs ranch dressing



Bring 4-6 quarts of water to a boil in a medium pot.

Add in the pasta and cook pasta until al dente; around 7 minutes. For a softer pasta cook for an additional minute or two!

While the pasta is still cooking, wash and cut your tomatoes and cucumber into small bits. It’s up to you whether you leave the skin of the cucumber on or off– I personally leave mine on.

When the pasta is done cooking, strain it and pour it back into the pot.

Add your tomatoes, cucumber and ranch dressing to the pasta. Mix well.

Serve into individual portions and sprinkle a little feta cheese on top to taste! Mmm.


So quick and easy! A 10-minute dinner never tasted so good!

You can eat it right away warm or refrigerate it for later and eat cold. Whichever you prefer. I personally love it warm, but I have a feeling as it starts to heat up here in Chicago I might be changing that preference soon.


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What kind of pasta is your favorite?

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