Greek Pasta Salad
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
A summer pasta salad loaded with fresh vegetables, feta cheese, olives, and pepperoni in a Greek herb vinaigrette. Refreshing and filling, equally good as a side dish or light main course.
We index the facts; the cooking instructions live with the creator.
Nutrition & ingredients
Ingredients
serves 10- 1 cup olive oil
- 3/4 cup red wine vinegar
- 2 teaspoons garlic powder
- 2 teaspoons dried basil
- 2 teaspoons dried oregano
- 2 teaspoons Za’atar
- 1 1/2 teaspoons freshly ground black pepper
- 2 teaspoons granulated sugar
- 1 pound rotini pasta (cooked to al dente according to package directions and drained)
- 1 pint cherry tomatoes (cut in half (you can sub in grape tomatoes))
- 1 large cucumber (seeded and chopped)
- 1 red bell pepper (chopped)
- 1 green bell pepper (chopped)
- 4 green onions (thinly sliced)
- 3/4 cup pitted Kalamata olives (halved or quartered if desired)
- 1 1/2 cups crumbled feta cheese
- 1 (7-ounce) pepperoni stick (sliced)
At a glance
PER SERVING · TIME 25M
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
- 822mg
- Total sugar
- 4g
Added sugar is not shown when one or more ingredients lack reliable added-sugar evidence.
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 212mg
- Calcium
- 132mg
- Iron
- 3mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 25M
- SODIUM
- 822MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.