SPECIAL OFFER: - Limited Time Only!
(The ad below will not display on your printed page)

« Back | Print Print | Page | 3x5 | 4x6 | New BHG Cookbook
Select a size and use your browser's print button to print the page.

This recipe has been formatted to fit in your Better Homes and Gardens New Cook Book

Greek Pasta Salad

Makes: 20 servings
Serving size: 1/2cup Yield: 10 cups
Prep 35 mins Chill 4 hrs to 24 hrs
Greek Pasta Salad
Ingredients
  • 12  ounces  dried mostaccioli or penne pasta
  • 2  cups  cherry tomatoes, quartered
  • 1  medium  cucumber, halved lengthwise and sliced (1 1/2 cups)
  • 1/2  cup  sliced green onions (4)
  • 1/3  cup  pitted kalamata olives, halved
  • 1/2  cup  vegetable oil
  • 1/2  cup  lemon juice
  • 2  tablespoons  snipped fresh basil or 2 teaspoons dried basil, crushed
  • 2  tablespoons  snipped fresh oregano or 2 teaspoons dried oregano, crushed
  • 4 - 6  cloves  garlic, minced
  • 1/4  teaspoon  salt
  • 1/4  teaspoon  ground black pepper
  • 1  cup  crumbled feta cheese (4 ounces)
  •  Fresh oregano leaves (optional)
Directions

1. 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.

2. 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.

3. Before serving, sprinkle salad with cheese. Garnish with oregano leaves.

Nutrition Facts (Greek Pasta Salad)
  • Servings Per Recipe 20,
  • cal. (kcal) 137,
  • Fat, total (g) 7,
  • chol. (mg) 5,
  • sat. fat (g) 1,
  • carb. (g) 15,
  • Monosaturated fat (g) 1,
  • Polyunsaturated fat (g) 4,
  • Trans fatty acid (g) 0,
  • fiber (g) 1,
  • sugar (g) 2,
  • pro. (g) 3,
  • vit. A (IU) 228,
  • vit. C (mg) 6,
  • Thiamin (mg) 0,
  • Riboflavin (mg) 0,
  • Niacin (mg) 1,
  • Pyridoxine (Vit. B6) (mg) 0,
  • Folate (g) 48,
  • Cobalamin (Vit. B12) (g) 0,
  • sodium (mg) 120,
  • Potassium (mg) 114,
  • calcium (mg) 40,
  • iron (mg) 1,
  • Mark as Free Exchange () 0,
  • Percent Daily Values are based on a 2,000 calorie diet

What did you think of this recipe? Share your thoughts and rate it now.
« Back to Recipe