Greek Pasta Salad
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Mel's Kitchen Cafe · by Mel Gunnell★ 5.0 (26)

Greek Pasta Salad

NUTRITION · PER SERVING42M COOK
CAL 18%·PRO 17%
CARBS 38G43% OF CAL
4G FIBER29G OTHER5G TOTAL SUGAR
FAT 20G50% OF CAL
4G SAT16G UNSAT

BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV

Chilled pasta salad with fresh vegetables, olives, cheese, and a light lemon-oregano dressing. Mediterranean flavors make this a refreshing side for warm weather meals.

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Nutrition & ingredients

Ingredients

serves 8
  • 1/2 cup olive oil
  • 1/3 cup red wine vinegar
  • 2 tablespoons fresh lemon juice
  • 1 teaspoon honey
  • 2 cloves garlic, finely minced
  • 1/2 teaspoon dried oregano
  • 1/4 teaspoon salt (use more if using coarse, kosher salt)
  • 1/4 teaspoon dried parsley
  • 1/4 teaspoon dried dill
  • 12 to 16 ounces tube- or spiral-shaped pasta (like penne, cascatelli, rotini, etc.)
  • 1 cup halved cherry or grape tomatoes
  • 1 cup diced cucumbers (about 1 small English cucumber)
  • 1 cup chopped, roasted red peppers (a 12-ounce jar, drained)
  • 1 cup black or kalamata olives, sliced or halved (6-ounce can, drained)
  • 1 cup sweet corn kernels (fresh or frozen - thaw and pat dry if frozen)
  • 1/2 to 1 cup crumbled feta cheese (see note)
  • 1/4 to 1/2 cup finely diced red onion (see note)
  • Chopped fresh parsley or basil (optional)
PREP
45M
SODIUM
506MG
ESTIMATE
COMPLETE

Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.