Greek Pearl Pasta Salad with Feta & Dill
plus Tomatoes, Green Olives & Cucumber
- Milk
- Wheat
- Eggs
This light, bright lunch delivers all the bright freshness of a Greek salad—lemon, olives, feta, cucumbers, and tomatoes—plus the herbaceousness of dill. For our spin, we toss in springy pearl couscous to keep you going all afternoon. And the ultimate selling point: It takes just a quick 15 minutes to make!
Ingredients
½ cup
Feta Cheese
(Contains: Milk)
1 cup
Israeli Couscous
(Contains: Wheat)
¼ unit
Lemon
1.5 ounce
Greek Vinaigrette
(Contains: Eggs, Milk)
1 unit
Mini Cucumber
4 ounce
Grape Tomatoes
¼ ounce
Dill
1 unit
Green Olives
Not included in your delivery
1 tablespoon (tbsp)
Olive Oil
teaspoon (tsp)
Black Pepper
teaspoon (tsp)
Salt
Nutrition Values
Utensils
Cooking Steps
• In a small pot, combine couscous and 11⁄2 cups water (3 cups for 4 servings). Bring to a boil, then cover and reduce heat to low. Cook until tender, 6-8 minutes. Drain, then rinse with cold water until cooled. Shake off excess water.
• Meanwhile, wash and dry produce. Halve tomatoes lengthwise. Halve cucumber lengthwise; slice into 1⁄4-inch-thick half-moons. Drain and halve olives. Quarter lemon. Roughly chop dill.
• In a large bowl, combine vinaigrette, tomatoes, cucumber, olives, 1 TBSP olive oil, juice from one lemon wedge, and as much dill as you like (2 TBSP olive oil and juice from two lemon wedges for 4 servings).
• Add couscous to bowl with veggies. Add feta and a squeeze of lemon juice to taste; toss to combine. Taste and season with salt and pepper.
• Divide salad between bowls and serve.
Customer reviews
Review summary
Updated on Dec 2025- Flavor: Many loved the fresh Mediterranean flavors, perfect for summer. Some found it a bit bland; consider adding extra herbs or seasoning to taste.
- Ease of prep: Quick and easy to make, with several mentioning it's great for hot summer days. Some prepped veggies while couscous cooked for efficiency.
- Suggestions: Try adding protein like chicken or shrimp for a heartier meal. Consider using more dressing or adding extra veggies to balance the couscous ratio.
- Leftovers: Keeps well for some, though a few noted textures soften overnight. Best served cold; flavors may develop after sitting in the fridge.
- Variations: Some enjoyed swapping green olives for kalamata or adding peppers instead of tomatoes. A dash of oregano or a sprinkle of extra feta enhanced flavors.
