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Whole Wheat Pasta Salad

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Course: Salad, Lunch
Prep Time: 15 minutes
Servings: 4


  • 12 oz. whole wheat pasta noodles (of your choice)
  • 1 cucumber (diced)
  • 1 cup cherry or grape tomatoes (halved)
  • 1 cup squash (diced)
  • 1/2 red onion (diced)
  • 4 Tbsp. crumbled feta cheese
  • Half of a medium red onion (peeled and thinly sliced)

Lemon-Herb Vinaigrette Ingredients:

  • 1/4 cup olive oil
  • 3 Tbsp. red wine vinegar
  • 1 Tbsp. freshly squeezed lemon juice
  • 2 tsp. dried oregano (minced)
  • 1 tsp. honey
  • 2 small garlic cloves (minced)
  • 1/4 tsp. ground pepper
  • 1/4 tsp. salt


  • First, make the lemon-herb vinaigrette. Whisk all ingredients together until combined. Use a jar or container with an airtight lid, and let your kids shake it up until all the ingredients are blended together!
  • Now, cook the pasta al dente, or firm to bite in a large stockpot according to package instructions. Drain pasta, then rinse under cold water for about 20-30 seconds until it’s no longer hot. Transfer the pasta to a large mixing bowl.
  • Add cucumber, tomatoes, feta cheese and red onion to the mixing bowl, then drizzle all of the vinaigrette evenly on top. Toss until all of the ingredients are evenly coated with the dressing.
  • Serve immediately, garnished with extra feta and black pepper, if desired.
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