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Genevieve’s Greek Pasta Salad

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Genevieve’s Greek Pasta Salad

Genevieve’s Greek Pasta Salad

Jessica Braider
We’ve gotten such wonderful recipes from Scramble members over the years - even a few from Scramble kids (Scramblettes!). But Genevieve Dalton, at age 5, is definitely the youngest contributor yet! This recipe is inspired by a pasta salad she created (under the supervision of her mom, longtime Scramble member and recipe tester Kathryn Howell Dalton), for her preschool graduation potluck. This would also be wonderful with 1 diced cucumber added, and/or a can of chickpeas. Scramble recipe tester Bobbi Woods said, “I loved that the carrots and squash were grated. My daughter, who is hesitant to try new foods, gobbled this one right up!”
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Cook Time 30 minutes
Total Time 30 minutes
Course Main Dish
Cuisine Greek, Mediterranean
Servings 8 servings


  • 16 oz. whole grain rotini pasta (use wheat/gluten-free, if needed)
  • 1 pint grape or cherry tomatoes halved or quartered, depending on the size about 2 cups, or use 28 oz. canned petite-diced tomatoes
  • 1 cup pitted Greek olives coarsely chopped
  • 2 - 4 carrots shredded 2 cups
  • 1 yellow squash or zucchini shredded about 1 1/2 cups
  • 1 cup crumbled feta cheese or more to taste
  • 1/4 cup extra virgin olive oil
  • 1/4 cup balsamic vinegar or use red wine vinegar
  • 1 Tbsp. dried Italian seasoning or use a combination of dried basil and oregano


  • Cook the pasta according to the package directions until it is al dente.
  • Meanwhile, in a large serving bowl, combine the tomatoes, olives, carrots, squash, and cheese. In a large measuring cup, whisk together the oil, vinegar, and dried herbs.
  • When the pasta is done, rinse it thoroughly with cold water to cool it, and add it to the bowl with the vegetables and cheese.
  • Pour the dressing over it and toss it thoroughly. Season it with salt and pepper, and serve it immediately or refrigerate it for up to 2 days.


Do Ahead or Delegate: Cook the pasta and store tossed with a little oil to prevent sticking, cut the tomatoes, chop the olives, shred the carrots and squash/zucchini, crumble the cheese if necessary and refrigerate, prepare the dressing, or fully prepare and refrigerate the dish.
Scramble Flavor Booster: Add some fresh lemon zest and juice, add 1/4 – 1/2 cup fresh herbs such as mint, parsley, and oregano, and crushed red pepper flakes or pepperoncini, add 1/2 tsp. garlic powder or 1 – 2 cloves crushed garlic.
Tip: Kathryn points out that this recipe “is a good example of how to get kids cooking: Let them make every possible choice and participate in each step, as Genevieve did for this recipe.”
Nutritional Information Per Serving (% based upon daily values): Calories 350, Total Fat: 13g, 19.5%; Saturated Fat: 4g, 20.5%; Cholesterol: 12mg, 4%; Sodium: 432mg, 18%; Total Carbohydrate: 50g, 16.5%; Dietary Fiber: 7g, 25%; Sugar: 4g; Protein: 12g
Like this recipe? Check out The Scramble's family-friendly meal plans to see just how simple getting dinner on the table can be!
Keyword 30 Minutes (or less) Meals, Dinner, Gluten-Free, High Fiber, Kid-Friendly, Kosher, Low Fat, Low Sodium, Lunch, Main Dish, Make-Ahead, No Added Sugar, Nut-Free, Picnic, Potluck/Buffet, Salads, Spring, Summer, Vegetarian
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