Greek Pasta Salad
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
Introduction
modified from Eating Well magazine - July/August 2012 issue modified from Eating Well magazine - July/August 2012 issueNumber 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
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