Greek Pasta Salad Recipe - Cooking Index
Greek Pasta Salad Recipe - Cooking Index
Using pasta in place of the usual lettuce turns Greek salad into a substantial and lively main dish. Feel free to try other types of short pasta instead of the ones suggested here.
Courses: Salads, Vegetarian| 10 oz | 284g | Medium shell pasta |
| 2 1/2 cups | 156g / 5.5oz | Diced ripe firm tomatoes - (2 large) |
| 1 cup | 237ml | Green bell pepper - cut into short, (medium) |
| Narrow strips - (1 cup) | ||
| 1/2 | Red onion - thinly sliced (medium) | |
| 4 oz | 113g | Feta cheese - crumbled |
| 1/3 cup | 78ml | Greek black olives - pitted if desired |
| 1/3 cup | 78ml | Low-fat vinaigrette - or to taste |
| 1/4 cup | 36g / 1.3oz | Chopped fresh dill |
| Juice of 1/2 lemon - (2 tbspns) |
Bring large pot of water to a boil. Add 1 tablespoon salt and pasta, stirring to prevent sticking. Cook pasta until just tender. Drain; rinse under cold running water and drain well.
Transfer pasta to large bowl. Add remaining ingredients and toss gently until well combined. Serve at room temperature.
This recipe yields 6 servings.
Per Serving: 154 Cal; 6g Prot; 6g Total Fat (3 Sat. Fat); 19g Carb.; 18mg Chol; 372mg Sod.; 2g Fiber.
Source:
Vegetarian Times, July 2001
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