Info
- Course: Main Course, Side Dish
- Skill Level: Easy
- Cost: Moderate
- Favorited: 96 Times
Can be made ahead of time.
Greek-Style Pasta Salad
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Recipe
Yield :
Serves 4
Prep Time :
10 minutes
Cooking Time :
10 minutes
Ingredients
- 1/3 cup olive oil
- 1 garlic clove, crushed
- 1 pita bread
- 2 cups medium pasta shells
- ½ pint cherry tomatoes, stemmed and halved
- 1 medium green bell pepper, stem and seeds removed, cut into ½-inch pieces
- 1 medium cucumber, pared, quartered lengthwise, and cut into ½-inch cubes
- 1 small red onion, cut into ½-inch cubes
- ½ cup sliced celery
- 3 ounces feta cheese, cut into ½-inch cubes
- ¼ cup pitted, split brine-cured black olives
- 1 tablespoon chopped Italian flat-leaf parsley
- 1 tablespoon chopped fresh mint
- ½ teaspoon dried oregano
- Coarsely ground black pepper
Directions
1. Combine oil and garlic in a large bowl. Cut around edges of pita and separate into 2 circles; brush lightly with some of the oil; tear into pieces. Toast bread in a nonstick skillet over medium heat, turning to brown evenly.
2. Cook the pasta in plenty of boiled salted water until al dente, or firm to the bite, about 10 minutes; drain.
3. Combine the toasted pita croutons, pasta, tomatoes, bell pepper, cucumber, red onion, celery, feta cheese, black olives, parsley, mint, and oregano with the oil in the large bowl; toss to blend. Add pepper to taste. Serve at room temperature.
© 1988 John Boswell Management
Nutritional Information
Nutrients per serving (% daily value)
501kcal (25%)
174mg (17%)
35mg (58%)
66mcg RAE (2%)
511mg
60mg
13g
6g
5g
57g
19mg (6%)
479mg (20%)
6g (30%)
25g (39%)
2mg (11%)
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