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.
Prep Time:
40 mins
Total Time:
2 hrs 40 mins
Servings:
Makes 12 to 16 side-dish servings.
Ingredients
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12 oz. dried mostaccioli or penne (about 4 cups uncooked)
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2 cups cherry tomatoes, quartered
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1 medium cucumber, halved lengthwise and sliced
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4 green onions, sliced
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1/3 cup pitted kalamata olives, halved
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1/2 cup olive oil
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1/2 cup lemon juice
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2 Tbsp. snipped fresh basil or 2 tsp. dried basil, crushed
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2 Tbsp. snipped fresh oregano or 2 tsp. dried oregano, crushed
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1 Tbsp. anchovy paste (optional)
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4 to 6 cloves garlic, minced
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1/4 tsp. salt
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1/4 tsp. ground black pepper
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1 cup crumbled feta cheese (4 oz.)
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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 information
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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