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Greek-style pasta salad

Greek-style pasta salad
    • Dressing
    •  2/3 cup extra-virgin olive oil
    • 1/4 cup red wine vinegar
    • 2 tablespoons grated Parmesan cheese
    • 1 teaspoon chopped fresh oregano leaves or 1/4 teaspoon dried oregano leaves
    • 1/2 teaspoon salt
    • 1/4 teaspoon coarse ground black pepper
    • 1 clove garlic, finely chopped 
    • Salad
    • 3 cups uncooked rotini pasta (8 oz)
    • 4 oz hard salami slices, quartered
    • 1 medium cucumber, seeded, cut into chunks (1 1/4 cups)
    • 1 small green bell pepper, cut into thin bite-sized strips
    • 1 small red bell pepper, cut into thin bite-sized strips
    • 2 medium tomatoes, cut into wedges, then cut in half
    • 1/2 cup sliced kalamata or other Greek olives
    • 1/4 cup sliced fresh basil leaves or 2 teaspoons dried basil leaves
    • 6 oz feta cheese, crumbled (1 1/2 cups)

Greek-style pasta salad
    • In blender or food processor bowl, place all dressing ingredients. Cover; blend on medium speed about 20 seconds or until smooth; set aside.
    • Cook and drain pasta as directed on package. Rinse with cold water to cool; drain.
    • In 4-quart bowl, place pasta and remaining salad ingredients. Add dressing; toss gently. Serve immediately.
    • Adapted from Betty Crocker

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