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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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Recipe Summary test

prep:
40 mins
chill:
2 hrs
total:
2 hrs 40 mins
Servings:
12
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • 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.

  • 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

231 calories; fat 12g; cholesterol 8mg; saturated fat 3g; carbohydrates 26g; mono fat 7g; poly fat 1g; insoluble fiber 2g; sugars 3g; protein 6g; vitamin a 388.7IU; vitamin c 10.6mg; thiamin 0.3mg; riboflavin 0.2mg; niacin equivalents 2.4mg; vitamin b6 0.1mg; folate 80.6mcg; vitamin b12 0.2mcg; sodium 200mg; potassium 213mg; calcium 70.7mg; iron 1.3mg.
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