Taste of Home
Greek Pasta Salad
TOTAL TIME: Prep: 15 min. + chilling
YIELD: 10 servings.
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
Ingredients
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3 cups uncooked tricolor spiral pasta
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1 medium tomato, cut into wedges
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1 small sweet red pepper, julienned
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1 small green pepper, julienned
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4 ounces crumbled feta cheese
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1/2 cup sliced ripe olives
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DRESSING:
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2/3 cup olive oil
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1/4 cup minced fresh basil
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3 tablespoons white vinegar
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2 tablespoons chopped green onions
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2 tablespoons grated Parmesan cheese
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1/2 teaspoon salt
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1/4 teaspoon pepper
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1/4 teaspoon dried oregano
Directions
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1.
Cook the pasta according to package directions. Rinse in cold water and drain. Place in a large serving bowl; add the tomato, peppers, feta cheese and olives.
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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.
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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