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Greek Pasta Salad with Meatballs & Basil Dressing
Dinner

Greek Pasta Salad with Meatballs & Basil Dressing

Greek pasta salad with meatballs combines creamy feta, fresh vegetables and homemade basil dressing with juicy pan-fried meatballs. Perfect for weeknight dinner, meal prep and picnics – ready in about 50 minutes.

TraditionalEverydayLunchDinnerPastaStandard
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Rate:
1.0 (2)
50 min total
4 servings
Easy

Ingredients

servings
Units

  • Pasta salad

    • 1.3 lb Pasta (e.g. penne or fusilli)
    • 7.1 oz Cherry tomatoes
    • 1 stk Cucumber
    • 1 stk Red onion
    • 7.1 oz Feta cheese

  • Meatballs

    • 1.1 lb Ground pork
    • 1 stk Egg
    • 2 tbsp Breadcrumbs or rolled oats
    • about 0.4 cup Milk
    • 1 tsp Salt
    • ½ tsp Pepper
    • 0.5 stk Onion (grated)
    • 1 tbsp Butter or oil for frying

  • Basil dressing

    • 1 håndfuld Fresh basil
    • 1 håndfuld Fresh parsley
    • 3 fed Garlic
    • about 0.4 cup Lemon juice
    • about 0.4 cup Olive oil
    • 2½ tsp Sugar

Instructions

  1. 1

    Cook the pasta

    1. Cook the pasta al dente in salted water. Drain, rinse briefly in cold water and let it cool.
    10 min
    100°C
  2. 2

    Make the meatball mixture

    1. Mix ground pork, egg, breadcrumbs, milk, grated onion, salt and pepper. Shape into small meatballs.
    5 min
  3. 3

    Fry the meatballs

    1. Fry the meatballs in butter or oil for 6–8 minutes until golden and cooked through. Let them cool slightly.
    8 min
    Medium heat
  4. 4

    Make the dressing

    1. Blend basil, parsley, garlic, lemon juice, olive oil and sugar until smooth.
    3 min
  5. 5

    Toss the pasta salad

    1. Combine the cooled pasta with cherry tomatoes, cucumber, red onion and feta. Add the dressing and toss gently.
    3 min
  6. 6

    Serve

    1. Arrange the pasta salad in a bowl or on plates and top with meatballs.
    2 min

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Details

Nutrition

Calories

620kcal

Protein

35g

Fat

28g

Carbs

55g

Serving Size

400g

Serving

Suggestions

  • • Serve as a main for weeknight dinner – filling enough on its own.
  • • Great for lunchboxes and picnics: keep the dressing separate until serving.
  • • Works well at summer barbecues as an alternative to potato salad.

Drink Pairings

  • • non-alcoholic: Iced tea with lemon
  • • Wine: Light white wine or rosé with feta and herbs

Side Pairings

  • • Flute or sourdough bread
  • • Green salad with cucumber and olives

Dessert Pairings

  • • Fresh fruit
  • • Strawberries with yogurt

Storage

Fresh

  • • Duration: 2 days
  • • Temperature: 4°C
  • • Method: Store pasta salad and meatballs separately in airtight containers. Toss in the dressing just before serving. Keeps for 2 days in the fridge.

Reheating

  • • microwave: Warm the meatballs briefly — serve the pasta salad cold or lukewarm at room temperature. (lav effekt)

Tips

Preparation

  • • Rinse the pasta in cold water immediately so the salad doesn't become sticky – especially important for lunchboxes.
  • • Make the dressing first and adjust with lemon before tossing into the salad.
  • • Shape small, even meatballs (about 25 g each) so they cook quickly without drying out.
  • • Short on time for meatballs? Use chicken meatballs, leftover burger cut into cubes — or good ready-made ones.
  • • Meal prep: keep the dressing separate and fold it into the pasta salad just before serving — it keeps better for 2 days.

Cooking

  • • Fry meatballs over medium heat – high heat gives a dark crust and raw center.
  • • Toss the pasta salad gently so feta and vegetables don't get crushed.
  • • Don't mix hot pasta directly into the dressing – let it cool 5 minutes so the dressing doesn't separate.
  • • Add olives and extra herbs right at the end for a fresh taste.

Serving

  • • Serve warm with crispy meatballs on top – or cold with lemon wedges and extra basil.
  • • For kids: serve dressing on the side so they can choose how much they want.
  • • Make the dish more filling with bread croutons or extra feta on top.
  • • Make the dish more filling with bread croutons or extra feta on top.

Variations

Flavor

  • Mild and kid-friendly: halve the garlic in the dressing and use mild feta.
  • More Greek: add black olives, dried oregano and extra lemon.
  • Spicy twist: sprinkle chilli flakes over the salad when serving.

Presentation

  • Serve in a large bowl with meatballs on top — good for a buffet.
  • Lunchbox: pasta salad at the bottom, meatballs at the side of the box.

Cultural

  • Pasta salad with meatballs vs. classic Greek salad: here you get fullness from pasta and meat — Greek salad alone is lighter.
  • People also ask: many look for pasta salad with meatballs the next day — yes, it is even better after 4–6 hours in the fridge.

Health

  • Lighter: use ground chicken and Greek yogurt in the dressing.
  • More greens: add spinach, bell pepper and extra cucumber.
  • Gluten-free: swap to gluten-free pasta – the flavor holds up with the same dressing.

Method

  • Classic: pan-fry meatballs as in the recipe.
  • Oven: bake small meatballs at 400 °F (200 °C) for 12–15 minutes – less fat, same flavor.
  • It also works in the oven at 200°C

Toppings

  • Extra fresh basil and parsley
  • Grated Parmesan or more feta
  • Crispy croutons or toasted pine nuts

Author

M

Michael

Michael har testet pastasalat med frikadeller i madpakke, til picnic og som hurtig aftensmad. Kombinationen af græsk pastasalat og danske frikadeller er en favorit, når familien skal mættes uden at bruge hele aftenen i køkkenet.

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Comments

Author

M

Michael

Michael har testet pastasalat med frikadeller i madpakke, til picnic og som hurtig aftensmad. Kombinationen af græsk pastasalat og danske frikadeller er en favorit, når familien skal mættes uden at bruge hele aftenen i køkkenet.