Greek Pasta Salad
Recipe from
Better Homes and Gardens
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.
Servings:
Makes 12 to 16 side-dish servings.
Prep Time:
40 mins
Total Time:
2 hrs 40 mins
Ingredients
-
12 oz.dried mostaccioli or penne (about 4 cups uncooked)see savings
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2 cupscherry tomatoes, quarteredsee savings
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1 mediumcucumber, halved lengthwise and slicedsee savings
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4green onions, slicedsee savings
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1/3 cuppitted kalamata olives, halvedsee savings
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1/2 cupolive oilsee savings
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1/2 cuplemon juicesee savings
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2 Tbsp.snipped fresh basil or 2 tsp. dried basil, crushedsee savings
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2 Tbsp.snipped fresh oregano or 2 tsp. dried oregano, crushedsee savings
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1 Tbsp.anchovy paste (optional)see savings
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4 to 6 clovesgarlic, mincedsee savings
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1/4 tsp.saltsee savings
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1/4 tsp.ground black peppersee savings
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1 cupcrumbled feta cheese (4 oz.)see savings
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Fresh oregano leavessee savings
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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 information
Per serving: Calories 231, Total Fat 12 g, Saturated Fat 3 g, Monounsaturated Fat 7 g, Polyunsaturated Fat 1 g, Cholesterol 8 mg, Sodium 200 mg, Carbohydrate 26 g, Total Sugar 3 g, Fiber 2 g, Protein 6 g. Daily Values: Vitamin A 0%, Vitamin C 18%, Calcium 7%, Iron 7%.
Percent Daily Values are based on a 2,000 calorie diet
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