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Greek-Style Pasta Salad




Source of Recipe


Greek-Style Pasta Salad


Recipe Introduction


Prep time: 45 minutes. If you use parsley instead of mint, consider sprinkling the salad with a little dried oregano.


List of Ingredients




1 pound seedless cucumber, cut into bite-size pieces
1 pound (about 1 1/2 pints)cherry tomatoes
1/2 cup crumbled feta cheese
1/2 cup pitted kalamata olives,coarsely chopped
3 Tbs. minced fresh mint or parsley
1/2 medium red onion, cut into small dice
1 cup Creamy Vinaigrette
1 pound bite-sized pasta, such as bow ties, rotelle or penne
2 Tbs. salt for pasta water

Recipe



Bring 1 gallon of water to boil. Meanwhile, lightly sprinkle prepared cucumbers with a little salt; let stand in colander while preparing other ingredients. Blot dry on paper towels before adding to salad. Halve tomatoes, place in bowl and lightly sprinkle with salt. Prepare feta, olives, mint and onion; add to the tomatoes. Set aside. Make Creamy Vinaigrette and refrigerate.

Add pasta and 2 Tbs. salt to the boiling water. Cook until just tender. Drain in a colander, then pour pasta onto a shallow pan (such as a large, rimmed baking sheet). Let cool to room temperature, stirring occasionally to keep pasta from sticking. Transfer all ingredients, except dressing, to a large bowl. (Can be covered and refrigerated, undressed, up to 4 hours.) When ready to serve, add dressing and toss to coat. Let stand for 15 minutes and serve.

Serves: 12-16.

Per serving (based on 16): 233 calories, 5g protein, 24g carbohydrates, 13g fat (2g saturated), 1g fiber, 307mg sodium.