Belly Full· by Amy Flanigan★ 5.0 (26)

Greek Pasta Salad

Name: Greek Pasta Salad
Prep time: 15 min
Cook time: 10 min
Total time: 25 min
Yield: 8, 8 (about 1 cup per serving)
Cuisine: mediterranean
Ingredients: ½ cup extra-virgin olive oil; ¼ cup red wine vinegar; 1 tbsp fresh lemon juice; ½ tbsp honey; ¾ tsp Dijon mustard; 2 cloves garlic (finely minced); 1 tsp dried oregano; ½ tsp salt; ¼ tsp ground black pepper; 1 lb. rotini pasta; 8 oz. summer sausage (cut into ½ inch pieces); 1 small red bell pepper (or any color, seeds and ribs removed, cut into ½ inch pieces); 1 English cucumber (cut into ½ inch pieces); ⅓ cup thinly sliced red onion (cut into ½ inch pieces); 2 oz. can sliced black olives (drained); 4 oz. crumbled feta cheese

Nutrition Facts

Per serving · recipe makes 8 · 25m total

Servings

Calories

25% of a 2,000 cal day

504KCAL

Protein

15g30% DV

% DAILY VALUE

Total Fat27g

35%

Saturated8g

38%

Unsaturated20g

—

Total Carbs49g

18%

Fiber3g

Total Sugars4g

—

incl. Added Sugars1g

Starch42g

—

Sodium744mg

32%

% Daily Value is based on a 2,000 calorie day.

A bright, tangy salad of cooked pasta, crunchy vegetables, feta, olives, and sausage with a homemade lemon-herb dressing. Fresh and filling.

Ingredients

8 SERVINGS

½ cupextra-virgin olive oil
¼ cupred wine vinegar
1 tbspfresh lemon juice
½ tbsphoney
¾ tspDijon mustard
2garlic — finely minced
1 tspdried oregano
½ tspsalt
¼ tspground black pepper
1 lbrotini pasta
8 ozsummer sausage
1small red bell pepper — seeds and ribs removed, cut into ½-inch pieces
1English cucumber — cut into ½ inch pieces
⅓ cupred onion — thinly sliced
2 ozsliced black olives — canned, drained
4 ozcrumbled feta cheese

Quantities update with the servings stepper. Tap an ingredient to see what it adds.Click an ingredient to see what it adds.

Method

25m total

Read the method on Belly FullAmy Flanigan’s original page

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Nutrition is estimated by Chive from the ingredients above, per serving.

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