Greek Pasta Salad with Herb Vinaigrette
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Chilled pasta with white beans, fresh vegetables, olives, and feta in a Mediterranean herb vinaigrette. Light and refreshing, it works as a vegetarian main or substantial side.
We index the facts; the cooking instructions live with the creator.
Nutrition & ingredients
Ingredients
serves 4- 1/3 cup extra-virgin olive oil
- 2 tablespoons red wine vinegar
- 1 tablespoon honey
- 1 large clove garlic (minced)
- 1 teaspoon kosher salt
- 1/4 teaspoon black pepper
- 1 tablespoon fresh mint (chopped, or 1 teaspoon dried)
- 1 tablespoon fresh oregano (chopped, or 1 teaspoon dried)
- 1 tablespoon fresh parsley (chopped)
- 8 oz. pasta (I used trottole)
- 15 oz. canned cannellini beans (drained and rinsed (white kidney beans))
- 8 oz. fresh tomatoes (chopped into rougly 1/2 inch pieces)
- 1 cucumber (quartered, seeds removed, and sliced into 1/2 inch thick pieces)
- 1/2 cup red onion (diced)
- 2 cups baby arugula (packed)
- 1/4 cup kalamata olives (roughly chopped)
- 4 oz. feta cheese (chopped or crumbled)
- kosher salt (to taste)
- black pepper (to taste)
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
- 15m
- Cook
- 15m
- Sodium
- 1383mg
- Total sugar
- 11g
Added sugar is not shown when one or more ingredients lack reliable added-sugar evidence.
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 706mg
- Calcium
- 270mg
- Iron
- 3mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 15M
- SODIUM
- 1383MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.