Greek Pasta Salad
By pattie_d
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
- 1/3 cup pitted kalamata olives, halved
- 1/2 cup olive oil
- 1/2 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
- 1/4 tsp. salt
- 1/4 tsp. ground black pepper
- 1 cup crumbled feta cheese (4 oz.)
- Fresh oregano leaves
Details
Servings 12
Preparation
Step 1
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
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