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Greek, mediterranean
Greek-Style Pasta Salad Recipe-9644

Photo by: Joseph De Leo
Comments: 0


Yield: Serves 4
Prep time: 10 Minutes
Cooking time: 10 Minutes


  • 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


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%)
19mg (6%)
479mg (20%)
6g (30%)
25g (39%)
2mg (11%)

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