Greek Pasta Salad
Recipe: #23989
June 07, 2016
Categories: Salads, Side Dishes, Cheese, Feta, Greek, July 4th, Labor Day, Picnic, Potluck, Vegetarian, Fresh Tomatoes, Kosher Dairy, more
"This recipe, that I found in my Quick Cooking magazine from 2003, is a nice switch from your standard creamy pasta salads. I switched some things up in this recipe to suit my family's tastes."
Original is 10-12 servings
Ingredients
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- FOR DRESSING
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Nutritional
- Serving Size: 1 (104.5 g)
- Calories 264
- Total Fat - 17.6 g
- Saturated Fat - 3.6 g
- Cholesterol - 11.8 mg
- Sodium - 283.4 mg
- Total Carbohydrate - 20.5 g
- Dietary Fiber - 3.2 g
- Sugars - 1.3 g
- Protein - 6.9 g
- Calcium - 123.2 mg
- Iron - 0.6 mg
- Vitamin C - 21.2 mg
- Thiamin - 0.1 mg
Step by Step Method
Step 1
Cook the pasta according to package direction's rinse in cold water and drain. Place in a large serving bowl; add the tomato, peppers, feta cheese and olives.
Step 2
In a blender, combine the dressing ingredients; cover and process until smooth. Pour over salad; toss to coat. Cover and refrigerate for 2 hours or overnight (the longer the more flavorful the pasta will be)1. Toss before serving.
Tips
No special items needed.
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