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Greek Pasta Salad Recipe

Greek Pasta Salad Recipe photo by Taste of Home

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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.
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Greek Pasta Salad Recipe

Prep: 15 min. + chilling

Yield: 10-12 Servings

15 15

Ingredients

3 cups uncooked tricolor spiral pasta
1 medium tomato, cut into wedges
1 small sweet red pepper, julienned
1 small green pepper, julienned
4 ounces crumbled feta cheese
1/2 cup sliced ripe olives
DRESSING:
2/3 tablespoon olive oil
1/4 cup minced fresh basil
3 tablespoons white vinegar
2 tablespoons chopped green onions
2 tablespoons grated parmesan cheese
1/2 teaspoon salt
1/4 teaspoon pepper
1/4 teaspoon dried oregano

Directions

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.
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. Toss before serving. Yield: 10-12 servings.

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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Reviews for Greek Pasta Salad

Greek Pasta Salad

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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.