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Greek Pasta Salad

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.
10-12 ServingsPrep: 15 min. + chilling

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 Crisco® Extra Virgin 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.
© Taste of Home 2009 Tasteofhome Logo

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Greek Pasta Salad (continued)

Nutrition 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.
© Taste of Home 2009 Tasteofhome Logo