Guest guest Posted August 5, 2000 Report Share Posted August 5, 2000 * Exported from MasterCook * Pasta Salad Recipe By :The Greek Feast Santa Barbara Style (A Collection of Family Recipes from Saint Barbara Greek Orthodox Church) Serving Size : 8 Preparation Time :0:00 Categories : The Greek Feast Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 12 ounces uncooked rotini or rotelle pasta 1/2 cup red wine vinegar 1/2 cup olive oil 1/2 cup minced fresh parsley 1/4 cup minced fresh mint 2 tablespoons dried oregano 2 teaspoons dried thyme 1/2 teaspoon salt 1 teaspoon pepper 1 15 oz can garbanzo beans -- rinsed and drained 4 plum tomatoes -- diced 4 scallions -- (to 6) diced 8 ounces feta cheese -- crumbled 1 cup pitted coarsely chopped Kalamata olives -- (optional) Cook pasta in boiling water until al dente, 9-11 minutes. Drain. In a large bowl, stir together vinegar, oil, parsley, mint, oregano, thyme, salt & pepper. Add cooked pasta, beans, tomatoes, scallions, and cheese. Mix well. Chill at least one hour before serving. Source: " Olympus Press, P.O. Box 2397, Santa Barbara, CA 93120-2397 " Copyright: " 1999 by The Philoptochos Society of St. Barbara Greek Orthodox Church, Santa Barbara, California " - - - - - - - - - - - - - - - - - - - Per serving: 642 Calories (kcal); 32g Total Fat; (43% calories from fat); 20g Protein; 72g Carbohydrate; 25mg Cholesterol; 944mg Sodium Food Exchanges: 4 1/2 Grain(Starch); 1 Lean Meat; 1/2 Vegetable; 0 Fruit; 5 1/2 Fat; 0 Other Carbohydrates Nutr. Assoc. : 4785 0 0 0 3383 0 0 0 0 0 0 0 0 926531 Quote Link to comment Share on other sites More sharing options...
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