Greek Salad 'Pasta'

Greek Salad “Pasta”
Arthur Bovino


  • cucumbers, peeled, halved, and seeded
  • 1/2  red onion, finely diced
  • 1/2  white onion, finely diced
  • 16  grape tomatoes, quartered
  • Two  17.6-ounce containers of Greek yogurt
  • 1/2 Pound  feta cheese
  •   Salt and freshly ground black pepper, to taste
  •   Juice from 1/2 lemon

Faux "pasta" made from vegetables isn’t a new thing, of course. You’ve probably seen a cooked zucchini "pasta" tossed with sauce on a food blog or restaurant menu somewhere. But I haven’t seen this one before. Thinly sliced cucumber "pasta" would be dressed with a cool "sauce" made with yogurt and feta. Red onions are chopped fine and tossed with tomato. Some lemon juice, a little patience with the mandoline, and hey, it’s pretty easy, it works, it’s a little different, kind of fun, is less than 10 ingredients and a half an hour, and still has the same flavors but provides a little wow factor.

Now, instead of spoonfuls or forkfuls laden with chopped salad, you twirl your fork around thin strips of cool cucumber and look around for a piece of pita to pull a scarpetta. A little grilled chicken, shrimp, lamb, or vegetables, and hey, you’re set. Plus, this recipe finally addresses that question you always ask yourself: What are you supposed to do with that liquid your block of feta cheese comes in? The answer? Use it!

Click here to see 7 Healthy Pasta Recipes That Won't Destroy Your Waistline.



Carefully — this cannot be stressed enough — guide the cucumber halves on a mandoline to create thin strands of cucumber. Toss in a bowl with a light coating of salt and set to strain in a colander or mesh strainer.

While the cucumber slices are straining, blend the yogurt, feta, the liquid the feta came with, and freshly ground black pepper in a food processor until completely smooth and fluid.

Discard the cucumber water (unless you want to use it for a savory cocktail), and toss the with the yogurt-feta sauce. Add the minced onions and tomatoes, sprinkling a few undressed onions and tomatoes on top of the pasta and drizzling just enough "sauce" to mimic a pasta dish. Squeeze a bit of lemon juice over the dish, sprinkle a touch of salt, twirl, eat, slurp, and drink (the sauce).


Calories per serving:

437 calories

Dietary restrictions:

Vegetarian, Gluten Free, Wheat Free, Egg Free, Peanut Free, Tree Nut Free, Soy Free, Fish Free, Shellfish Free, Alcohol Free, No Oil Added, No Sugar Added

Daily value:



  • Fat 103g 159%
  • Carbs 110g 37%
  • Saturated 34g 172%
  • Fiber 12g 48%
  • Sugars 75g
  • Monounsaturated 11g
  • Polyunsaturated 2g
  • Protein 117g 233%
  • Cholesterol 335mg 112%
  • Sodium 3,171mg 132%
  • Calcium 2,038mg 204%
  • Magnesium 241mg 60%
  • Potassium 2,706mg 77%
  • Iron 6mg 33%
  • Zinc 10mg 64%
  • Phosphorus 1,152mg 165%
  • Vitamin A 1,775µg 197%
  • Vitamin C 91mg 152%
  • Thiamin (B1) 1mg 56%
  • Riboflavin (B2) 2mg 141%
  • Niacin (B3) 5mg 25%
  • Vitamin B6 2mg 90%
  • Folic Acid (B9) 220µg 55%
  • Vitamin B12 4µg 64%
  • Vitamin D 1µg 0%
  • Vitamin E 2mg 11%
  • Vitamin K 221µg 277%
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