Greek Pasta Salad

Total Time Prep/Cook Time: 10 min. + chilling
Yield 16 cups
Test Kitchen Approved
This Greek pasta salad recipe is packed with fresh veggies, feta, olives and a bright dressing. It's perfect for warm-weather potlucks and barbecues.

Ingredients

  • 1 package (16 ounces) uncooked spiral pasta
  • 1 pint cherry tomatoes, halved
  • 2 cups chopped English cucumber
  • 1 large sweet red or orange pepper, chopped
  • 1 can (15 ounces) garbanzo beans or chickpeas, rinsed and drained, optional
  • 1 cup pitted Kalamata olives, halved
  • 2/3 cup chopped red onion
  • 1/3 cup chopped fresh parsley
  • 1 cup crumbled feta cheese
  • DRESSING:
  • 1/2 cup olive oil
  • 1/4 cup red wine vinegar
  • 2 tablespoons lemon juice
  • 1/2 teaspoon salt
  • 1/2 teaspoon dried oregano
  • 1/4 teaspoon pepper

Directions

  1. Cook pasta according to package directions for al dente. Drain and rinse with cold water.
  2. In a large bowl, combine pasta, tomatoes, cucumber, sweet red pepper, garbanzo beans if desired, feta, olives, onion and parsley.
  3. In a small bowl, whisk dressing ingredients. Pour over salad; toss to coat. Cover and refrigerate at least 2 hours before serving. Toss before serving.

Nutrition Facts

3/4 cup: 291 calories, 14g fat (3g saturated fat), 5mg cholesterol, 379mg sodium, 34g carbohydrate (3g sugars, 3g fiber), 7g protein.

A blend of complementary flavors from traditional ingredients, this Greek pasta salad gets topped with a tangy dressing to pull it all together. Twist the recipe by adding all but 3 tablespoons of the feta cheese into the dressing and whisk until well blended. Garnish the salad with stuffed grape leaf pieces (Dolma) over the top or along the edges for a decorative design. —Tina Mirilovich, Johnstown, Pennsylvania
Recipe Creator

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