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Greek Pasta Salad

Makes: 12 to 16 servings Yield: 12 to 16 side-dish servings
Prep 40 mins Chill 2 hrs to 24 hrs
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 - 6  cloves garlic, minced
  • 1/4  teaspoon  salt
  • 1/4  teaspoon  ground black pepper
  • 1  cup  crumbled feta cheese (4 oz.)
  •  Fresh oregano leaves
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)
  • Servings Per Recipe 12,
  • cal. (kcal) 231,
  • Fat, total (g) 12,
  • chol. (mg) 8,
  • sat. fat (g) 3,
  • carb. (g) 26,
  • Monosaturated fat (g) 7,
  • Polyunsaturated fat (g) 1,
  • fiber (g) 2,
  • sugar (g) 3,
  • pro. (g) 6,
  • vit. A (IU) 389,
  • vit. C (mg) 11,
  • Thiamin (mg) 0,
  • Riboflavin (mg) 0,
  • Niacin (mg) 2,
  • Pyridoxine (Vit. B6) (mg) 0,
  • Folate (g) 81,
  • Cobalamin (Vit. B12) (g) 0,
  • sodium (mg) 200,
  • Potassium (mg) 213,
  • calcium (mg) 71,
  • iron (mg) 1,
  • Percent Daily Values are based on a 2,000 calorie diet

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