The Recipe Rebel · by Ashley Fehr★ 5.0 (3)
Greek Pasta Salad
NUTRITION · PER SERVING20M COOK
CAL 13%·PRO 14%
CARBS 34G52% OF CAL
2G FIBER29G OTHER3G TOTAL SUGAR
FAT 12G39% OF CAL
2G SAT9G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
A Greek pasta salad with fresh vegetables, olives, feta cheese, and homemade vinaigrette. Light, refreshing, and serves as a side or light summer dinner.
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Nutrition & ingredients
Ingredients
serves 8- 340 grams short pasta (I like to use orzo about 12 oz)
- 1 cup cubed cucumber
- ½ cup Feta cheese (crumbled or cubed)
- ⅓ cup kalamata olives (sliced)
- ⅓ cup sun-dried tomatoes (roughly chopped)
- fresh basil or parsley (optional)
- freshly cracked black pepper
- ¼ cup extra virgin olive oil
- 2 tablespoons freshly squeezed lemon juice
- ¼ teaspoon salt
- ¼ teaspoon dried oregano
- 1 clove garlic (pressed or minced)
At a glance
PER SERVING · TIME 20M
CAL 13%·PRO 14%
CARBS 34G52% OF CAL
2G FIBER29G OTHER3G TOTAL SUGAR
FAT 12G39% OF CAL
2G SAT9G 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
- 10m
- Cook
- 10m
- Sodium
- 311mg
- Total sugar
- 3g
Added sugar is not shown when one or more ingredients lack reliable added-sugar evidence.
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 111mg
- Calcium
- 52mg
- Iron
- 2mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 10M
- SODIUM
- 311MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.