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
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Ingredients

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Directions

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

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

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  • 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.

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  • 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; total fat 12g; saturated fat 3g; polyunsaturated fat 1g; monounsaturated fat 7g; cholesterol 8mg; sodium 200mg; potassium 213mg; carbohydrates 26g; fiber 2g; sugar 3g; protein 6g; vitamin a 389IU; vitamin c 11mg; thiaminmg; riboflavinmg; niacin equivalents 2mg; vitamin b6mg; folate 81mcg; vitamin b12mcg; calcium 71mg; iron 1mg.

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