Taste of Home
Spring Greek Pasta Salad
TOTAL TIME: Prep/Total Time: 30 min.
YIELD: 16 servings
For a light meal, we toss rotini pasta with cucumber, zucchini and sweet peppers. Make this cucumber pasta salad into a main dish by adding grilled chicken. —Christine Schenher, Exeter, California
Ingredients
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4 cups veggie rotini or other spiral pasta (about 12 ounces)
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VINAIGRETTE:
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1/4 cup olive oil
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3 tablespoons lemon juice
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2 tablespoons balsamic vinegar
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1 tablespoon water
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3 garlic cloves, minced
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1 teaspoon salt
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1/4 teaspoon pepper
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3 tablespoons minced fresh oregano or 1 tablespoon dried oregano
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SALAD:
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3 large tomatoes, seeded and chopped
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1 medium sweet red pepper, chopped
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1 small cucumber, seeded and chopped
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1 small zucchini, chopped
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1 small red onion, halved and thinly sliced
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1/3 cup sliced pitted Greek olives, optional
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1 cup (4 ounces) crumbled feta cheese
Directions
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1.
Cook pasta according to package directions. Drain; rinse with cold water and drain well.
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2.
In a small bowl, whisk oil, lemon juice, vinegar, water, garlic, salt and pepper until blended. Stir in oregano.
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3.
In a large bowl, combine pasta, vegetables and, if desired, olives. Add vinaigrette and cheese; toss to combine. Refrigerate, covered, until serving.
Nutrition Facts
3/4 cup (calculated without olives): 142 calories, 5g fat (1g saturated fat), 4mg cholesterol, 219mg sodium, 20g carbohydrate (3g sugars, 2g fiber), 5g protein. Diabetic Exchanges: 1 starch, 1 fat.
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