Kittencal's Creamy Greek-Style Pasta Salad
Created by KittenCal on July 23, 2012
- Servings: 9
- Prep Time: 30m
- Cook Time: 0m
- Recipe #7508
Ingredients
- 1 pound pasta (dry rotini pasta)
- 1 small cucumber ( peeled, seeded and chopped)
- 2 tomatoes, chopped
- 1 green bell peppers, seeded and chopped
- 1 small red onion, chopped (or use 5-6 green onion, chopped)
- 1/2 cup olives (sliced kalamata olives)
- 1 1/2 cups feta cheese (cubed, you will need more for the dressing)
- Salt and fresh ground black pepper, to taste
- DRESSING
- 1 fresh garlic cloves (or use 1/2-1 teaspoon garlic powder)
- 1/2 cup olive oil
- 1/4 cup crumbled feta cheese
- 2 teaspoons Dijon mustard
- 2 tablespoons lemon juice
- 1 tablespoon red wine vinegar
- 2 teaspoons dried oregano (or use 2 teaspoons Greek seasoning in place of oregano and basil)
- 1/4 teaspoon dried basil
- 1 teaspoon sugar
- 1/3 cup mayonnaise (more if needed mixed in the salad at the end -- do not use low-fat or fat-free)
How to Make
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Step 1: Cook the pasta in boiling water until al dente; drain then rinse well under cold water. Place the pasta in a large bowl. Add in cucumber, tomatoes, bell pepper, onion, olives and cubed feta cheese; toss to combine.
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Step 2: For the dressing; in a processor place the garlic clove and process until minced. Add in all the remaining ingredients except the mayonnaise;process until well blended (about 20-30 seconds) then add in the mayonnaise and process until combined.
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Step 3: Pour over the salad ingredients in the bowl; toss to combine (if you prefer a creamier salad then add in more mayonnaise to taste). Cover and refrigerate for at least 4 hours before serving. Delicious!
Nutritional Facts
- Serving Size: 1 (206.6 g)
- Calories 475.5
- Total Fat - 25.7 g
- Saturated Fat - 7.5 g
- Cholesterol - 31.7 mg
- Sodium - 515.6 mg
- Total Carbohydrate - 54.2 g
- Dietary Fiber - 7.7 g
- Sugars - 4.7 g
- Protein - 9.9 g
- Calcium - 189.7 mg
- Iron - 1.5 mg
- Vitamin C - 25.4 mg
- Thiamin - 0.2 mg