Editors' Pick
Greek Pasta Salad
photo by May I Have That Rec
- Ready In:
- 33mins
- Ingredients:
- 17
- Serves:
-
8
ingredients
-
BASE
- 1 package rotini pasta or 1 package fusilli
- 1 can sliced olive, , drained
- 1 can artichoke heart, drained & quartered (I prefer packed in water)
- 236.59 ml garbanzo beans, drained
- 1 cucumber, peeled,halved & sliced
- 1 small onion, chopped
- 1 green pepper, chopped
- 1 red pepper, chopped
- 236.59 ml cherry tomatoes, halved
- 1 package feta cheese, drained & crumbled
-
DRESSING
- 59.16 ml olive oil
- 59.16 ml red wine vinegar
- 59.16 ml water
- 44.37 ml lemon juice
- 19.71 ml oregano
- 4 clove garlic, minced
- salt & pepper
directions
- Boil pasta according to directions, drain.
- In a small bowl prepare dressing and set aside.
- In a large bowl mix pasta with prepared vegetables, toss and then add crumbled feta cheese.
- Add the dressing and stir.
- Best if allowed to refidgerate for an hour before serving.
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Reviews
-
Excellent recipe and one of the BEST pasta salads I have ever had. I used fresh greek oregano, a small jar of "marinated" artichokes, drained, along with both black & manzanilla olives; and then topped w/ greek peppers. I thought it was best after being refrigerated at least 24 hours to allow the flavors marry.
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Tweaks
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This was a good-for-you recipe that was pretty easy and made a lot. To lower the pasta amount I only used 12 ounces of whole wheat rotini. Instead of half a red pepper and half a green pepper I used a whole yellow pepper so there were no leftovers. I did cut down a bit on the olive oil and instead of feta I used "tree" cheese (made out of nuts) since we are vegans. I used green olives but kalamata olives would have been good too. Had I read the reviews before I made the recipe, I probably would have increased the dressing. I will add more to the leftovers.
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This Greek pasta salad is fantastic! DH and I made the full amount for lunch and are looking forward to taking leftovers to work for lunch this week. Very fresh tasting and the dressing is delicious. I followed all directions as posted except that I used kalamata olives in place of black olives, to taste. I am already imagining all of the summer BBQs I will bring this salad to. This is definitely a keeper. Thanks for posting!
RECIPE SUBMITTED BY
Carol
United States
Hi there. :)
What a great site!
I am 36 and have been married 15 years.
I'm a stay at home mom with two busy children who are like night and day. One eats everything and the other is extremely picky.
Just about everything I've learned about cooking and baking has been tought to me by my sister Gayle who is a fantastic cook. :)
I have a couple favorite cookbooks I use, the "Joy of Cooking" and Betty Crocker's
"New Cookbook-Everything you need to know to cook." They've both been very helpful.