Greek Pasta Salad

Greek Pasta Salad

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  • Prep Time

    minutes

  • Total Time

    minutes

  • Servings

    side dishes


Ingredients

  • Prep: 40 minutes

  • Chill: 2 to 24 hours

  • 12

    oz.  dried mostaccioli or penne (about 4 cups uncooked)

  • 2

    cups  cherry tomatoes, quartered

  • 1

    medium  cucumber, halved lengthwise and sliced

  • 4

    green onions, sliced

  • cup  pitted kalamata olives, halved

  • ½

    cup  olive oil

  • ½

    cup  lemon juice

  • 2

    Tbsp.  snipped fresh basil or 2 tsp. dried basil, crushed

  • 2

    Tbsp.  snipped fresh oregano or 2 tsp. dried oregano, crushed

  • 1

    Tbsp.  anchovy paste (optional)

  • 4

    to 6 cloves  garlic, minced

  • ¼

    tsp.  salt

  • ¼

    tsp.  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 past 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 Calories 231, Total Fat (g) 12, Saturated Fat (g) 3, Monounsaturated Fat (g) 7, Polyunsaturated Fat (g) 1, Cholesterol (mg) 8, Sodium (mg) 200, Carbohydrate (g) 26, Total Sugar (g) 3, Fiber (g) 2, Protein (g) 6, Vitamin A (DV%) 0, Vitamin C (DV%) 18, Calcium (DV%) 7, Iron (DV%) 7, Percent Daily Values are based on a 2,000 calorie diet


Nutrition

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