Greek Pasta Salad

By Astrid

Beat the summer heat with a refreshing veggie pasta dish that's bursting with flavor. Recipe by Laraine Perri

Ingredients

• 5 ounces (2 1/2 cups) dried conchiglie pasta
• 1 pint grape tomatoes, halved lengthwise
• 1/2 seedless cucumber, quartered lengthwise and cut into 1/4-inch pieces
• 1 yellow bell pepper cut into 1/4-inch pieces
• 1 cup canned cannellini beans, rinsed and drained
• 1/2 small red onion, diced
• 2 ounces reduced-fat feta, cubed
• 1/4 cup pitted Kalamata olives, halved
• 1/4 cup chopped fresh mint
• 2 tablespoons extra-virgin olive oil
• 2 tablespoons red wine vinegar
• 2 tablespoons fresh lemon juice
• 1 teaspoon minced fresh garlic
• 1 teaspoon honey
• 1/2 teaspoon Dijon mustard
• 1/4 teaspoon dried oregano
• 1/4 teaspoon salt
• 1/8 teaspoon freshly ground black pepper

Details

Servings 4
Preparation time 15mins
Cooking time 15mins
Adapted from recipe.com

Preparation

Step 1

1

Cook pasta according to package directions. Drain, rinse under cold water, drain again and transfer to paper towels to absorb excess water.

2

Combine tomatoes, cucumber, bell pepper, beans, onion, feta, olives and mint in a large serving bowl; add pasta and mix.

3

In a small bowl, whisk together oil, vinegar, lemon juice, garlic, honey, mustard, oregano, salt and black pepper. Pour over the pasta and vegetables; toss well. Season with additional salt and black pepper to taste; serve.