Info
- Course: Main Course, Side Dish
- Skill Level: Easy
- Cost: Moderate
- Favorited: 88 Times
Can be made ahead of time.
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Greek-Style Pasta Salad
Cookbook
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
501 kcal
17 % daily value
58 % daily value
2 % daily value
511 mg
60 mg
13 g
6 g
5 g
57 g
19 mg
479 mg
6 g
25 g
11 % daily value
