Greek Pasta Salad

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.

Greek Pasta Salad
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146 users rated this recipe an average rating of 4.0
Makes:
12 servings
Yields:
12 to 16 side-dish servings
Prep:
40 mins
Chill:
2 hrs to 24 hrs
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Greek Pasta Salad

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
1/4
teaspoon salt
1/4
teaspoon ground black pepper
1
cup crumbled feta cheese (4 oz.)
 

Directions

  1. Cook pasta according to package directions. Drain in a colander. Rinse with cold water; drain again.
  2. In a large bowl toss together the cooked pasta, tomatoes, cucumber, green onions, and olives.
  3. 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 pasta mixture; toss to coat.
  4. 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)
    Per serving:
  • 231 kcal cal.,
  • 12 g fat
  • (3 g sat. fat,
  • 1 g polyunsaturated fat,
  • 7 g monounsatured fat),
  • 8 mg chol.,
  • 200 mg sodium,
  • 26 g carb.,
  • 2 g fiber,
  • 3 g sugar,
  • 6 g pro.
  • Percent Daily Values are based on a 2,000 calorie diet
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