Half Baked Harvest · by Tieghan Gerard★ 5.0 (137)
Greek Olive Pasta Salad
NUTRITION · PER SERVING35M COOK
CAL 30%·PRO 37%
CARBS 73G49% OF CAL
6G FIBER59G OTHER8G TOTAL SUGAR
FAT 27G41% OF CAL
7G SAT20G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
A hearty pasta salad with olives, bell pepper, cucumber, cherry tomatoes, chickpeas, and a tahini-lemon dressing. Nearly no-cook and great for lunch or dinner.
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View the full recipe on Half Baked Harvest →We index the facts; the cooking instructions live with the creator.
Nutrition & ingredients
Ingredients
serves 6- 1/4 cup extra virgin olive oil
- 3 tablespoons lemon juice
- 3 tablespoons red wine vinegar
- 2 tablespoons tahini or mayo
- 2 teaspoons dijon mustard
- 2 teaspoons honey
- kosher salt and black pepper
- 2 shallots, thinly sliced
- 1/2 cup mixed fresh herbs ((basil, oregano, dill))
- 2 tablespoons pine nuts
- chili flakes
- 1 pound short cut pasta
- 3/4 cup mixed Greek olives, pitted
- 2 bell peppers, chopped
- 1 cup chopped cucumber
- 1 cup cherry tomatoes, halved
- 1 cup canned chickpeas, drained
- 1/4 cup sliced pepperoncini
- 8 ounces feta cheese, crumbled
At a glance
PER SERVING · TIME 35M
CAL 30%·PRO 37%
CARBS 73G49% OF CAL
6G FIBER59G OTHER8G TOTAL SUGAR
FAT 27G41% OF CAL
7G SAT20G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Complete estimate · 100% of estimated mass resolved
All countable ingredients resolved. Figures are per serving.
- Prep
- 25m
- Cook
- 10m
- Sodium
- 954mg
- Total sugar
- 8g
Added sugar is not shown when one or more ingredients lack reliable added-sugar evidence.
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 309mg
- Calcium
- 218mg
- Iron
- 4mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 25M
- SODIUM
- 954MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.