Greek Pasta Salad Recipe
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
A bright, tangy pasta salad loaded with artichoke hearts, kalamata olives, bell peppers, and creamy feta cheese dressed in an herbed olive oil and balsamic vinaigrette. It's the perfect summer side that can also stand alone as a light meal. The Greek flavors are fresh and satisfying.
We index the facts; the cooking instructions live with the creator.
Nutrition & ingredients
Ingredients
serves 10- 1/2 cup fruity olive oil
- 1/4 cup white balsamic vinegar
- 4 cloves garlic (, minced or pressed)
- 2 tablespoons dry oregano
- 1 teaspoon kosher salt
- 1 teaspoon freshly ground pepper
- 1 pound pasta (, cooked, drained, and cooled*)
- 2 (15-ounce) cans quartered artichoke hearts in brine (, drained)
- 1 (12-ounce) jar roasted red bell peppers slivered or chopped
- 1 (8-ounce) jar kalamata olives (, halved)
- 1 hot house cucumber (, cut into 3/8" slices)
- 1/4 red onion (, thinly sliced)
- 1 cup crumbled feta cheese
- 1/3 cup slivered or chopped fresh basil leaves
At a glance
PER SERVING · TIME 30M
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Complete estimate · 100% of estimated mass resolved
All countable ingredients resolved. Figures are per serving.
- Prep
- 30m
- Sodium
- 1151mg
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 241mg
- Calcium
- 128mg
- Iron
- 2mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 30M
- SODIUM
- 1151MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.