1/1 Photo of Greek Pasta Salad
W. Scott's Note:
This salad actually improves in flavor over time, so you can make it in advance and keep it refrigerated until you are ready to serve it. Serve the salad at room temperature or slightly chilled. I use prewashed baby spinach in the bag from the grocery store because I am lazy.
My Private Note
Units: US | Metric
- 1 lb pasta
- 1/2 cup nonfat chicken broth
- 2 tablespoons olive oil
- 2 tablespoons balsamic vinegar or 2 tablespoons white wine vinegar
- 3 garlic cloves
- 1 teaspoon dried basil
- 1 teaspoon dried oregano
- 4 ounces feta cheese, crumbled
- 6 -8 ounces spinach, washed, dried and chopped
- 1 cucumber, peeled and chopped
- 1/2 small red onion, very thinly sliced
- 1 dash fresh ground black pepper
- 1 dash salt (optional)
- 10 cherry tomatoes, quartered
- 1Cook the pasta until al dente.
- 2In a small bowl, mix the broth, oil, vinegar, garlic, basil, and oregano.
- 3Drain pasta and place in a large bowl.
- 4Add broth mixture, feta, spinach, cucumber, and onions, toss well.
- 5Season with pepper and salt.
- 6Add the tomatoes and toss gently.
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Nutritional Facts for Greek Pasta Salad
Serving Size: 1 (239 g)
Servings Per Recipe: 6
- Amount Per Serving
- % Daily Value
- Calories 404.6
- Calories from Fat 91
- Total Fat 10.2 g
- Saturated Fat 3.8 g
- Cholesterol 17.8 mg
- Sodium 332.7 mg
- Total Carbohydrate 63.6 g
- Dietary Fiber 3.9 g
- Sugars 5.6 g
- Protein 14.4 g