Nutritional Info
- Servings Per Recipe: 18
- Amount Per Serving
- Calories: 228.5
- Total Fat: 7.7 g
- Cholesterol: 11.2 mg
- Sodium: 146.6 mg
- Total Carbs: 32.8 g
- Dietary Fiber: 2.2 g
- Protein: 7.2 g
View full nutritional breakdown of greek-style pasta salad calories by ingredient
greek-style pasta salad
Submitted by: SCIENCE_WRITERIntroduction
Surprisingly light and flavorful pasta salad with a greek-style dressing. Excellent for summer! This recipe feeds an army, so be prepared for a big party... if it lasts that long! Surprisingly light and flavorful pasta salad with a greek-style dressing. Excellent for summer! This recipe feeds an army, so be prepared for a big party... if it lasts that long!Number of Servings: 18
Ingredients
-
Salad:
24 oz uncooked farfalle (bowties) or other pasta
3 medium tomatoes, chopped
2 peppers, any color (I used orange), chopped
2 cucumbers, unpeeled, seeded and chopped
2 bunches scallions, chopped
8 oz crumbled feta
Dressing:
1/3 cup extra virgin olive oil
3/4 cup fresh lemon juice
pepper, oregano, garlic powder, cayenne to taste
Directions
Prepare pasta as directed on the package.
Combine all vegetables in a large bowl.
Drain the pasta and rinse to cool. (Add a SMALL amount of olive oil if you won't be adding it immediately. You don't want the pasta to stick together!)
Add the pasta to the bowl, and toss to combine.
Prepare dressing by whisking all ingredients together.
Pour the dressing onto the salad. Toss again.
Add the feta and toss one more time.
For best results, chill for at least a couple of hours prior to serving. Easy to prepare the night before.
Variations: add olives, artichoke hearts (use the oil for the dressing!), or chopped pepperoni or salami.
Makes 18 (or so) 1-cup servings.
Number of Servings: 18
Recipe submitted by SparkPeople user JRMURRAY8.
Combine all vegetables in a large bowl.
Drain the pasta and rinse to cool. (Add a SMALL amount of olive oil if you won't be adding it immediately. You don't want the pasta to stick together!)
Add the pasta to the bowl, and toss to combine.
Prepare dressing by whisking all ingredients together.
Pour the dressing onto the salad. Toss again.
Add the feta and toss one more time.
For best results, chill for at least a couple of hours prior to serving. Easy to prepare the night before.
Variations: add olives, artichoke hearts (use the oil for the dressing!), or chopped pepperoni or salami.
Makes 18 (or so) 1-cup servings.
Number of Servings: 18
Recipe submitted by SparkPeople user JRMURRAY8.
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