The fresh herbs, vegetables, and olives that characterize Greek cuisine are tossed with pasta in this sprightly salad recipe. Feta cheese gives it a tangy finish.

Source: Midwest Living
Advertisement

Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Cook pasta according to package directions. Drain in a colander. Rinse with cold water; drain again.

    Advertisement
Instructions Checklist
  • In a large bowl toss together the cooked pasta, tomatoes, cucumber, green onions, and olives.

Instructions Checklist
Instructions Checklist
Instructions Checklist
  • 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.

Instructions Checklist
  • 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

231 calories; 12 g total fat; 3 g saturated fat; 1 g polyunsaturated fat; 7 g monounsaturated fat; 8 mg cholesterol; 200 mg sodium. 213 mg potassium; 26 g carbohydrates; 2 g fiber; 3 g sugar; 6 g protein; 389 IU vitamin a; 11 mg vitamin c; 0 mg thiamin; 0 mg riboflavin; 2 mg niacin equivalents; 0 mg vitamin b6; 81 mcg folate; 0 mcg vitamin b12; 71 mg calcium; 1 mg iron;

Reviews