1/1 Photo of Fresh Greek Pasta Salad
The fresh herbs, vegetables, and olives that characterize Greek cuisine are tossed with pasta in this springy salad.
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- 12 ounces mostaccioli pasta (about 4 cups uncooked) or 12 ounces penne (about 4 cups uncooked)
- 2 cups cherry tomatoes, quartered
- 1 medium cucumber, halved lengthwise and sliced
- 4 green onions, sliced
- 1/3 cup kalamata olive, pitted and halved
- 1/2 cup olive oil
- 1/2 cup lemon juice
- 2 tablespoons fresh basil or 2 teaspoons dried basil
- 2 tablespoons fresh oregano or 2 teaspoons dried oregano
- 1 tablespoon anchovy paste (optional)
- 4 -6 garlic cloves, minced
- 1/4 teaspoon salt
- 1/4 teaspoon ground black pepper
- 1 cup feta cheese, crumbled
- fresh oregano leaves (to garnish)
- 1Cook pasta according to package directions. Drain in a colander. Rinse with cold water; drain again.
- 2In a large bowl toss together the cooked pasta, tomatoes, cucumber, green onions, and olive.
- 3In a screw-top jar combine the olive oil, lemon juice, basil, the 2 tablespoons oregano, anchovy paste (if using), garlic, salt, and pepper. Cover and shake well. Drizzle over past mixture; toss to coat.
- 4Cover and chill in refrigerator for as least 2 hours or up to 24 hours.
- 5To serve, add feta cheese; toss. Sprinkle fresh oregano leaves.
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Nutritional Facts for Fresh Greek Pasta Salad
Serving Size: 1 (92 g)
Servings Per Recipe: 12
- Amount Per Serving
- % Daily Value
- Calories 236.8
- Calories from Fat 113
- Total Fat 12.6 g
- Saturated Fat 3.2 g
- Cholesterol 11.1 mg
- Sodium 220.1 mg
- Total Carbohydrate 25.4 g
- Dietary Fiber 1.7 g
- Sugars 2.7 g
- Protein 6.1 g