Loaded Greek Pasta Salad Recipe photo by Taste of Home
Loaded Greek Pasta Salad
TOTAL TIME: Prep/Cook Time: 10 min. + chilling
YIELD: 16 cups
A blend of complimentary flavors from traditional ingredients, this Greek pasta salad gets topped with a tangy dressing to pull it all together. Twist the recipe by adding all but 3 tablespoons of the feta cheese into the dressing and whisk until well blended. Garnish the salad with stuffed grape leaf pieces (Dolma) over the top or along the edges for a decorative design. —Tina Mirilovich, Johnstown, Pennsylvania
Ingredients
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1 package (16 ounces) uncooked spiral pasta
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1 pint cherry tomatoes, halved
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2 cups chopped English cucumber
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1 large sweet red or orange pepper, chopped
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1 can (15 ounces) garbanzo beans or chickpeas, rinsed and drained, optional
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1 cup pitted Kalamata olives, halved
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2/3 cup chopped red onion
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1/3 cup chopped fresh parsley
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1 cup crumbled feta cheese
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DRESSING:
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1/2 cup olive oil
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1/4 cup red wine vinegar
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2 tablespoons lemon juice
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1/2 teaspoon salt
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1/2 teaspoon dried oregano
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1/4 teaspoon pepper
Directions
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1.
Cook pasta according to package directions for al dente. Drain and rinse with cold water.
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2.
In a large bowl, combine pasta, tomatoes, cucumber, sweet red pepper, garbanzo beans if desired, feta, olives, onion and parsley.
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3.
In a small bowl, whisk dressing ingredients. Pour over salad; toss to coat. Cover and refrigerate at least 2 hours before serving. Toss before serving.
Nutrition Facts
3/4 cup: 291 calories, 14g fat (3g saturated fat), 5mg cholesterol, 379mg sodium, 34g carbohydrate (3g sugars, 3g fiber), 7g protein.
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