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Nutritional Info
  • Servings Per Recipe: 10
  • Amount Per Serving
  • Calories: 241.4
  • Total Fat: 6.8 g
  • Cholesterol: 4.0 mg
  • Sodium: 273.3 mg
  • Total Carbs: 36.3 g
  • Dietary Fiber: 5.2 g
  • Protein: 9.9 g

View full nutritional breakdown of Greek Pasta Salad calories by ingredient
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Greek Pasta Salad

Submitted by: BKWERM
Greek Pasta Salad

Introduction

modified from Eating Well magazine - July/August 2012 issue modified from Eating Well magazine - July/August 2012 issue
Number of Servings: 10

Ingredients

    2 medium tomatoes, coarsely chopped
    2 small cloves garlic, minced
    3 tablespoons extra-virgin olive oil
    2 tablespoons balsamic vinegar
    16 oz kamut rotini or similar
    1 medium cucumber, seeded and chopped into 1/2-inch pieces
    1/2 cup crumbled light feta cheese
    1/3 cup quartered pitted Kalamata olives (I used black)
    2 tablespoons chopped fresh oregano or 2 teaspoons dried

Tips

Make Ahead Tip: Cover and refrigerate for up to 1 day.

Please note - Original recipe had chickpeas in it.


Directions

1. Put a large pot of water on to boil.

2.Combine tomatoes, garlic, oil and vinegar in a large bowl; let stand while you cook the pasta.

3. Cook pasta in the boiling water until just tender, 9 to 12 minutes or according to package directions.

4. Drain and rinse with cold water. Drain again.

5. Add the pasta to the tomato mixture along with cucumber, feta, olives and oregano; gently toss to combine.


Serving Size: Makes 10 1-cup servings






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