Greek Pasta Salad
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
A mayo-free Greek pasta salad with fresh vegetables, olives, and capers in a lemon-vinegar dressing. Bold and herbaceous, it improves as it sits. Serve as a side to grilled meat or enjoy as a light main course.
We index the facts; the cooking instructions live with the creator.
Nutrition & ingredients
Ingredients
serves 4- 8 ounces farfalle ((bowtie pasta))
- 1/2 English cucumber, (chopped)
- 1 green bell pepper, (chopped)
- 10 ounces cherry tomatoes, (halved)
- 1 to 2 shallots, (chopped (or 1/3 to 1/2 cup chopped red onion))
- 1 cup chopped fresh parsley
- 2 tablespoons capers, (drained and rinsed)
- 1/2 cup pitted Kalamata olives
- 1/3 cup feta cheese, (crumbled, more or less to your liking)
- 1 lemon, (zested and juiced)
- 1 tablespoon red wine vinegar
- 2 garlic cloves, (minced)
- 1 teaspoon dried oregano
- Kosher salt
- Black pepper
- Extra virgin olive oil
At a glance
PER SERVING · TIME 20M
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
- 964mg
- Total sugar
- 5g
Added sugar is not shown when one or more ingredients lack reliable added-sugar evidence.
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 355mg
- Calcium
- 112mg
- Iron
- 3mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 10M
- SODIUM
- 964MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.