The Girl Who Ate Everything · by Christy Denney★ 5.0 (13)
Greek Pasta Salad
NUTRITION · PER SERVING25M COOK
CAL 16%·PRO 16%
CARBS 34G41% OF CAL
2G FIBER28G OTHER3G TOTAL SUGAR
FAT 18G50% OF CAL
4G SAT14G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Pasta tossed with cucumber, tomatoes, feta, olives, and a Greek vinaigrette. Fresh and flavorful, works as a light side dish or casual main course.
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View the full recipe on The Girl Who Ate Everything →We index the facts; the cooking instructions live with the creator.
Nutrition & ingredients
Ingredients
serves 6- 8 ounces short pasta ((I used ditalini but you can use orzo, elbow, or farfalle))
- 1 cup English cucumber, halved and sliced ((I like to slightly peel mine and leave some skin on for color))
- 1 cup cherry tomatoes, halved
- 1/2 cup sliced red onion
- 1/2 cup sliced Kalamata olives
- 4 ounces feta, crumbled ((more for serving))
- 1/4 cup Italian parsley, finely chopped
- 1/4 cup olive oil
- 2 tablespoons red wine vinegar
- 2 tablespoons fresh lemon juice
- 2 cloves garlic, minced
- 1/2 teaspoon dried oregano
- 1/2 teaspoon crushed red pepper
- salt and pepper to taste ((I use about 1 teaspoon kosher salt and 1/2 teaspoon pepper))
At a glance
PER SERVING · TIME 25M
CAL 16%·PRO 16%
CARBS 34G41% OF CAL
2G FIBER28G OTHER3G TOTAL SUGAR
FAT 18G50% OF CAL
4G SAT14G 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
- Sodium
- 747mg
- 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
- 97mg
- Calcium
- 105mg
- Iron
- 2mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 25M
- SODIUM
- 747MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.