Guest guest Posted May 25, 2001 Report Share Posted May 25, 2001 * Exported from MasterCook * Greek Pasta Salad Recipe By : Pasta East to West by Nava Atlas, page 56 Serving Size : 4 Preparation Time :0:00 Categories : Pasta, Couscous, Etc. Salads, Main Dish Vegetables Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- ***DRESSING*** 1/2 large lemon -- Juice of OR more to taste 2 tablespoons extra-virgin olive oil 2 tablespoons red wine vinegar 1 teaspoon dried oregano 1/2 teaspoon dried dill Freshly ground black pepper -- to taste ***REMAINING INGREDIENTS*** 8 ounces ziti or penne 2 large firm ripe tomatoes -- diced 1 green bell pepper cut into narrow 2-inch strips 1/2 medium red onion -- thinly sliced 1/3 cup Greek black olives -- pitted and chopped 4 ounces crumbled feta cheese 1/4 cup finely chopped fresh parsley 4 to 6 servings Trading the lettuce customarily used in Greek salad for pasta makes it a more substantial dish. Combine the dressing ingredients in a small bowl, and stir together. Set aside. Cook the pasta in plenty of rapidly simmering water until al dente. Drain and rinse under cool water, then drain well again. Combine the pasta with the remaining ingredients and the dressing in a serving bowl, and toss well. Cover and refrigerate until needed, or serve at once. Calories: 245, Carbohydrate: 26 g, Total Fat: 11 g, Cholesterol: 20 g, Protein: 8 g, Sodium: 326 mg - - - - - - - - - - - - - - - - - - Quote Link to comment Share on other sites More sharing options...
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