Greek Pasta Salad
cups cherry tomatoes, quartered
medium cucumber, halved lengthwise and sliced (1 1/2 cups)
cup sliced green onions (4)
cup pitted kalamata olives, halved
cup vegetable oil
cup lemon juice
cloves garlic, minced
teaspoon ground black pepper
cup crumbled feta cheese (4 ounces)
Fresh oregano leaves (optional)
- Cook pasta according to package directions; drain. Rinse with cold water; drain again. Transfer to a large bowl. Stir in tomatoes, cucumber, green onions, and olives.
- For dressing, in a screw-top jar combine oil, lemon juice, basil, snipped or dried oregano, garlic, salt, and pepper. Cover and shake well. Drizzle dressing over pasta mixture; toss gently to coat. Cover and chill for 4 to 24 hours.
- Before serving, sprinkle salad with cheese. Garnish with oregano leaves.
Nutrition Facts(Greek Pasta Salad)
- Per serving:
- 137 kcal cal.,
- 7 g fat
- (1 g sat. fat,
- 4 g polyunsaturated fat,
- 1 g monounsatured fat),
- 5 mg chol.,
- 120 mg sodium,
- 15 g carb.,
- 1 g fiber,
- 2 g sugar,
- 3 g pro.
- Percent Daily Values are based on a 2,000 calorie diet