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.
Ingredients
Directions
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Cook pasta according to package directions. Drain in a colander. Rinse with cold water; drain again.
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In a large bowl toss together the cooked pasta, tomatoes, cucumber, green onions, and olives.
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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.
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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
Per Serving:
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.
