Athenian Pasta Salad

SERVES: 8

COOK TIME: 15 Min

Have you noticed how the tastes of Greece are getting so popular? Now you know what one of our all-time favorite summer lunches is. (In fact, we like it in the spring, fall, and winter too!)

What You'll Need

1 pound twist or any medium pasta shape
1/2 cup finely chopped red onion
1 cup ripe olives, chopped
8 ounces (about 2 cups) crumbled feta cheese
1/4 cup finely chopped green bell pepper
2 small tomatoes, chopped
3/4 cup vegetable oil
6 tablespoons red wine vinegar
1 teaspoon salt
1/2 teaspoon black pepper
1 teaspoon sugar
2 teaspoons Dijon-style mustard

What to Do

In a large pot of boiling salted water, cook pasta to desired doneness; drain, cool and place in a large bowl.
Add onion, olives, feta cheese, green pepper, and tomatoes.
In a small bowl, whisk together remaining ingredients; pour over pasta and toss gently.
Refrigerate until ready to serve.

Notes

Nutritional InformationShow More

Servings Per Recipe: 8

Amount Per Serving % Daily Value *
Calories 502
Calories from Fat 264
Total Fat 29g 45 %
Saturated Fat 7.1g 36 %
Trans Fat 0.1g 0 %
Protein 12g 23 %

Amount Per Serving % Daily Value *
Cholesterol 25mg 8 %
Sodium 760mg 32 %
Total Carbohydrates 47g 16 %
Dietary Fiber 3.1g 12 %
Sugars 4.8g 0 %

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mjmc 1789812

Oct 06, 2014

Absolutely wonderful! Wish I knew the calorie count, etc.

DEERBETTY 6333160

Jun 23, 2012

I've tasted a similar recipe, but with parmesan cheese instead of feta. I love feta cheese and the dijon mustard should add a very tangy taste!

Bellerophon

Jun 03, 2012

A Greek dish has gotta' have some oregano and some lemon juice. And those olives should be Kalamatas!

grannyblu

Jul 02, 2012

I agree must have a little oregano, lemon juice and don't forget a couple cloves minced garlic or at least use some garlic powder for flavor for true Greek flavor