FRESH GREEK PASTA SALAD

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Fresh Greek Pasta Salad image

The fresh herbs, vegetables, and olives that characterize Greek cuisine are tossed with pasta in this springy salad.

Provided by AZPARZYCH

Categories     Vegetable

Time 25m

Yield 12-16 serving(s)

Number Of Ingredients 15

12 ounces mostaccioli pasta (about 4 cups uncooked) or 12 ounces penne (about 4 cups uncooked)
2 cups cherry tomatoes, quartered
1 medium cucumber, halved lengthwise and sliced
4 green onions, sliced
1/3 cup kalamata olive, pitted and halved
1/2 cup olive oil
1/2 cup lemon juice
2 tablespoons fresh basil or 2 teaspoons dried basil
2 tablespoons fresh oregano or 2 teaspoons dried oregano
1 tablespoon anchovy paste (optional)
4 -6 garlic cloves, minced
1/4 teaspoon salt
1/4 teaspoon ground black pepper
1 cup feta cheese, crumbled
fresh oregano leaves (to garnish)

Steps:

  • Cook pasta according to package directions. Drain in a colander. Rinse with cold water; drain again.
  • In a large bowl toss together the cooked pasta, tomatoes, cucumber, green onions, and olive.
  • In a screw-top jar combine the olive oil, lemon juice, basil, the 2 tablespoons oregano, anchovy paste (if using), garlic, salt, and pepper. Cover and shake well. Drizzle over past mixture; toss to coat.
  • Cover and chill in refrigerator for as least 2 hours or up to 24 hours.
  • To serve, add feta cheese; toss. Sprinkle fresh oregano leaves.

Nutrition Facts : Calories 236.8, Fat 12.6, SaturatedFat 3.3, Cholesterol 11.1, Sodium 220.1, Carbohydrate 25.5, Fiber 1.7, Sugar 2.7, Protein 6.1

*** Explore more Fresh Greek Pasta Salad Recipes »

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    #weeknight     #30-minutes-or-less     #time-to-make     #course     #main-ingredient     #cuisine     #preparation     #occasion     #side-dishes     #vegetables     #greek     #european     #dinner-party     #spring     #summer     #vegetarian     #dietary     #seasonal     #pasta-rice-and-grains     #tomatoes

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