• 107 Ratings

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.




  • Cook pasta according to package directions. Drain in a colander. Rinse with cold water; drain again.

  • 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 pasta 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, (3 g saturated fat, 1 g polyunsaturated fat, 7 g monounsaturated fat), 8 mg cholesterol, 200 mg sodium, 26 g carbohydrates, 2 g fiber, 3 g sugar, 6 g protein.


107 Ratings
  • 5 star values: 49
  • 4 star values: 29
  • 3 star values: 14
  • 2 star values: 7
  • 1 star values: 8