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    You are in: Home / Greek / Aegean Pasta Salad Recipe
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    Aegean Pasta Salad

    Aegean Pasta Salad. Photo by JackieOhNo!

    1/2 Photos of Aegean Pasta Salad

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    Total Time:

    Prep Time:

    Cook Time:

    40 mins

    20 mins

    20 mins

    JackieOhNo!'s Note:

    "Party Pasta", Good Food Magazine, August 1986. A nice summer pasta salad that is really a meal.

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    Units: US | Metric


    1. 1
      Heat large pot of water to boiling. Salt water. Add past and cook according to package directions until tender but still firm to the bite. Drain, cool under cold running water, and drain again.
    2. 2
      Toast pine nuts in a small skillet over low heat until golden.
    3. 3
      Transfer pasta to large bowl. In small bowl, combine oil, vinegar, and lemon zest. Pour over pasta and toss to coat. Add nuts, olives, and parsley and combine thoroughly. Gently stir in tomatoes, shrimp, and cheese, Season to taste with salt and pepper.
    4. 4
      You can serve at once, or you can refrigerate and serve cold. (I always prefer to let the flavors blend.).

    Browse Our Top Pasta, Rice and Grains Recipes

    Ratings & Reviews:

    • on June 08, 2008


      A subtle mix of flavors and textures. The balsamic vinegar and lemon work well against the olive oil, the tomatoes and olives offer two different fruit tastes, and the hardness of the pine nuts punctuates the softer shrimp and cheese.

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    Nutritional Facts for Aegean Pasta Salad

    Serving Size: 1 (199 g)

    Servings Per Recipe: 8

    Amount Per Serving
    % Daily Value
    Calories 469.2
    Calories from Fat 242
    Total Fat 26.9 g
    Saturated Fat 6.9 g
    Cholesterol 98.4 mg
    Sodium 665.8 mg
    Total Carbohydrate 37.7 g
    Dietary Fiber 2.2 g
    Sugars 4.8 g
    Protein 19.1 g

    The following items or measurements are not included:

    oil-cured olives

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