SEARCH
More 10 Photos

Greek Pasta Salad Recipe

Recipe by: Danielle Laroche

"Great summer pasta salad."
Share To Twitter
  • Directions
  • Ingredients
  • Nutrition
Directions
  • Prep20 m
  • Cook10 m
  • Ready In3 h 30 m
  • 1Fill a large pot with lightly salted water and bring to a rolling boil over high heat. Once the water is boiling, stir in the penne, and return to a boil. Cook the pasta uncovered, stirring occasionally, until the pasta has cooked through, but is still firm to the bite, about 11 minutes. Rinse with cold water and drain well in a colander set in the sink.
  • 2Whisk together the vinegar, lemon juice, garlic, oregano, salt, pepper, and olive oil. Set aside. Combine pasta, tomatoes, onion, green and red peppers, cucumber, olives, and feta cheese in a large bowl. Pour vinaigrette over the pasta and mix together. Cover and chill for 3 hours before serving.
Footnotes
  • Tip
  • Aluminum foil helps keep food moist, ensures it cooks evenly, keeps leftovers fresh, and makes clean-up easy.
Ingredients
  • 8 servings
  • 307 cals
  • 2 cups penne pasta
  • 1/4 cup red wine vinegar
  • 1 tablespoon lemon juice
  • 2 cloves garlic, crushed
  • 2 teaspoons dried oregano
  • salt and pepper to taste
  • 2/3 cup extra-virgin olive oil
  • 10 cherry tomatoes, halved
  • 1 small red onion, chopped
  • 1 green bell pepper, chopped
  • 1 red bell pepper, chopped
  • 1/2 cucumber, sliced
  • 1/2 cup sliced black olives
  • 1/2 cup crumbled feta cheese
Nutrition

Amount per serving ( 5 total)

  • Calories:
    307
    15%
  • Fat:
    23.6
    36%
  • Carbs:
    19.3
    6%
  • Protein:
    5.4
    11%
  • Cholesterol:
    14
    5%

Based on a 2,000 calorie diet

10 Photos in the recipe
view all photos
You maybe like