Recipe finder
Greek Pasta Salad
- Makes: 12 to 16 servings
- Prep 40 mins
- Chill 2 hrs to 24 hrs
Ingredients
-
12
ounces
dried mostaccioli or penne (about 4 cups uncooked)
-
2
cups
cherry tomatoes, quartered
-
1
medium cucumber, halved lengthwise and sliced
-
4
green onions, sliced
-
1/3
cup
pitted kalamata olives, halved
-
1/2
cup
olive oil
-
1/2
cup
lemon juice
-
2
tablespoons
snipped fresh basil or 2 tsp. dried basil, crushed
-
2
tablespoons
snipped fresh oregano or 2 tsp. dried oregano, crushed
-
1
tablespoon
anchovy paste (optional)
-
4 -6
cloves garlic, minced
-
1/4
teaspoon
salt
-
1/4
teaspoon
ground black pepper
-
1
cup
crumbled feta cheese (4 oz.)
-
Fresh oregano leaves
Directions
- Cook pasta according to package directions. Drain in a colander. Rinse with cold water; drain again.
- In a large bowl toss together the cooked pasta, tomatoes, cucumber, green onions, and olives.
- In a screw-top jar combine the olive oil, lemon juice, basil, the 2 tablespoons oregano, anchovy paste (if using), garlic, salt, and pepper. Cover and shake well. Drizzle over past mixture; toss to coat.
- Cover and chill in refrigerator for as least 2 hours or up to 24 hours. To serve, add feta cheese; toss. Sprinkle fresh oregano leaves. Makes 12 to 16 side-dish servings.
Nutrition Facts
(Greek Pasta Salad)
Servings Per Recipe 12, Polyunsaturated fat (g) 1, Monosaturated fat (g) 7, sat. fat (g) 3, chol. (mg) 8, Riboflavin (mg) 0, Niacin (mg) 2, Pyridoxine (Vit. B6) (mg) 0, Cobalamin (Vit. B12) (µg) 0, Folate (µg) 81, Potassium (mg) 213, sodium (mg) 200, iron (mg) 1, calcium (mg) 71, cal. (kcal) 231, vit. C (mg) 11, pro. (g) 6, Thiamin (mg) 0, carb. (g) 26, Fat, total (g) 12, vit. A (IU) 389, sugar (g) 3, fiber (g) 2