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Chock-full of tomato, red and green pepper and tricolor spirals, this full-flavored salad is as attractive as it is delicious. Dawna Waggoner of Minong, Wisconsin adds feta cheese and black olives to the medley before coating it with a speedy homemade dressing. More Pasta Side Dish Recipes »
This recipe is:
Quick
Nutritional Facts 1 serving (1/2 cup) equals 225 calories, 15 g fat (3 g saturated fat), 6 mg cholesterol, 257 mg sodium, 18 g carbohydrate, 1 g fiber, 5 g protein.
Originally published as Greek Pasta Salad in Quick Cooking May/June 2003, p16
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Reviewed on Jul. 02, 2011 by sam28
So I have the original pasta magazine that this was published in and it actually 2/3 CUP olive oil!!! It is to die for I might add! I have never had a bad review on this salad and have made it many times. Try it with 2/3 cup :)
Reviewed on May. 30, 2011 by Gamer28
I made this tonight for tomorrow's Memorial Day party, and it turned out awesome! I misread the directions and added 3 Tablespoons of olive oil instead of 2/3 of a Tablespoon, but it didn't harm the flavor at all, and I think I'll do the same next time. I don't normally like pasta salad, but this is very good!
Reviewed on Jun. 10, 2010 by MGMcIsaac
I loved the ingredients in this receipt--but it was very dry! I think the 2/3 "tablespoon" olive oil should read "2/3 cups Olive Oil"! I put the dressing ingredience in the blender but there was'nt enough liquid to blend!
Reviewed on Jan. 25, 2010 by cookpeg
I was a bit confused about the amount of oil, was it supposed to be 2 to 3 TBLS or 2/3 of a cup? I don't think 2/3of a tablespoon made sense for so much pasta.
Reviewed on Jun. 13, 2009 by mclemons602
I had lots of comments when I made this salad. In addition to the great flavor, I really liked that the dressing wasn't loaded with oil.
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