Joy Food Sunshine · by Laura Sandford★ 5.0 (1)
Greek Pasta Salad Recipe
NUTRITION · PER SERVING90M COOK
CAL 12%·PRO 12%
CARBS 25G42% OF CAL
3G FIBER19G OTHER3G TOTAL SUGAR
FAT 13G50% OF CAL
2G SAT11G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
A fresh pasta salad with chickpeas, vegetables, olives, and feta tossed in an herbed lemon-vinegar dressing. Perfect for potlucks and summer gatherings.
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Nutrition & ingredients
Ingredients
serves 20- 16 oz fusilli pasta
- Salted water
- 1 cucumber ((peeled and diced))
- ½ cup red onion ((finely diced))
- 1 pint baby tomatoes ((halved))
- 15 ounces chickpeas ((drained and rinsed, about 1 ½ cups))
- 2 teaspoons fresh dill ((or 1 tsp freeze-dried))
- 6 ounces kalamata olives ((drained and rinsed))
- 6 ounces Feta cheese ((crumbled))
- ¾ cup olive oil
- 3 Tablespoons lemon juice
- 1 ½ Tablespoons red wine vinegar
- 1 Tablespoon honey
- 1 Tablespoon Dijon mustard
- 1 Tablespoon minced garlic
- 2 teaspoons dried oregano
- ½ to 1 teaspoons fine sea salt (or to taste)
- ¼ teaspoons freshly ground black pepper
At a glance
PER SERVING · TIME 90M
CAL 12%·PRO 12%
CARBS 25G42% OF CAL
3G FIBER19G OTHER3G TOTAL SUGAR
FAT 13G50% OF CAL
2G SAT11G 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
- 20m
- Sodium
- 468mg
- 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
- 143mg
- Calcium
- 71mg
- Iron
- 1mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 10M
- SODIUM
- 468MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.