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Greek-Style Pasta Salad

Updated February 23, 2016
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This image courtesy of JosephDeLeo.cookstr.com

Serves4

Preparation Time10 min

Preparation Time - Text10 minutes

Cooking Time10 min

Cooking Time - Text10

CostModerate

Easy

Total Timeunder 30 minutes

Make Ahead RecipeYes

Kid FriendlyYes

OccasionBuffet, Casual Dinner Party, Family Get-together

Recipe Coursemain course, side dish

Dietary Considerationegg-free, halal, kosher, peanut free, soy free, tree nut free, vegetarian

Mealbrunch, dinner, lunch

Taste and Texturecrunchy, herby, juicy, salty, savory, sharp

Type of Dishdry pasta, salad

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

Instructions

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.

Cook the pasta in plenty of boiled salted water until al dente, or firm to the bite, about 10 minutes; drain.

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.

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