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Athenian Pasta Salad
(4 Votes)
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- 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
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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.
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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!
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Bellerophon
Jun 03, 2012
A Greek dish has gotta' have some oregano and some lemon juice. And those olives should be Kalamatas!
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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
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