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Greek Pasta Salad

Chock-full of tomato, red and green pepper and tricolor spirals, this full-flavored Greek pasta salad is as attractive as it is delicious. I add feta cheese and black olives to the medley before coating it with a speedy homemade dressing. —Dawna Waggoner, Minong, Wisconsin
  • Total Time
    Prep: 15 min. + chilling
  • Makes
    10 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 cup 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.
Nutrition Facts
3/4 cup: 268 calories, 18g fat (4g saturated fat), 7mg cholesterol, 298mg sodium, 21g carbohydrate (2g sugars, 2g fiber), 6g protein.

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