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Greek Pasta Salad Recipe
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Greek Pasta Salad Recipe

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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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TOTAL TIME: Prep: 15 min. + chilling
MAKES:10-12 servings
TOTAL TIME: Prep: 15 min. + chilling
MAKES: 10-12 servings

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

Nutritional Facts

1/2 cup: 225 calories, 15g fat (3g saturated fat), 6mg cholesterol, 257mg sodium, 18g carbohydrate (2g sugars, 1g fiber), 5g protein.

Directions

  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.
  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. Toss before serving. Yield: 10-12 servings.
Originally published as Greek Pasta Salad in Quick Cooking May/June 2003, p16


Reviews for Greek Pasta Salad

AVERAGE RATING
(9)
RATING DISTRIBUTION
5 Star
 (8)
4 Star
 (1)
3 Star
 (0)
2 Star
 (0)
1 Star
 (0)
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MY REVIEW
aug2295 User ID: 4631582 226860
Reviewed May. 24, 2015

"This was great - I used 2/3 cup olive oil, this would have been dry otherwise. Love the feta."

MY REVIEW
maureenfipke User ID: 4988946 128483
Reviewed Aug. 9, 2013

"I prefer to use whole grape tomatoes, since some of my family members do not like tomatoes, this way they can leave them in the bowl."

MY REVIEW
sam28 User ID: 2843136 123074
Reviewed Jul. 2, 2011

"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 :)"

MY REVIEW
Gamer28 User ID: 5194983 41473
Reviewed May. 30, 2011

"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!"

MY REVIEW
MGMcIsaac User ID: 61003 123008
Reviewed Jun. 10, 2010

"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!"

MY REVIEW
cookpeg User ID: 1912388 128482
Reviewed Jan. 25, 2010

"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."

MY REVIEW
mclemons602 User ID: 4213738 134209
Reviewed Jun. 13, 2009

"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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