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| Nutrition Facts | ||
|---|---|---|
|
Serving Size 1 (283g) Recipe makes 4 servings |
||
| Calories 559 | ||
| Calories from Fat 229 | (40%) | |
| Amount Per Serving | %DV | |
| Total Fat 25.4g | 39% | |
| Saturated Fat 9.9g | 49% | |
| Monounsaturated Fat 11.9g | ||
| Polyunsaturated Fat 2.2g | ||
| Trans Fat 0.0g | ||
| Cholesterol 46mg | 15% | |
| Sodium 855mg | 35% | |
| Potassium 625mg | 17% | |
| Total Carbohydrate 64.2g | 21% | |
| Dietary Fiber 5.2g | 20% | |
| Sugars 5.4g | ||
| Protein 19.6g | 39% | |
Greek Pasta Salad
By: Sarah_Jayne
May 30, 2008
If you like a Greek salad then this pasta salad that takes the flavors of a Greek salad could be for you. I originally found this recipe in BBC Good Food Magazine.
SERVES 4
Ingredients
- 10 1/2 ounces fusilli, another pasta shape would work too
- 8 ounces baby spinach, fresh
- 9 ounces cherry tomatoes, halved
- 3 1/2 ounces black olives
- 7 ounces feta cheese, broken into rough chunks
- 3 tablespoons olive oil
Directions
1
Tip the fusilli into a large pan of boiling salted water and boil for 10 minutes.2
Throw in the spinach, stir well and boil for another 2 minutes. Drain into a colander or sieve and leave to drip-dry.3
Tip the tomatoes, olives and feta into a big bowl, grind lots of black pepper over and then drizzle with the olive oil.4
Toss in the drained pasta and spinach.5
Serve.
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Browse similar recipes by category
- Course > Lunch/Snacks
- Course > Salads
- Main Ingredient > Vegetables > Greens > Spinach
- Main Ingredient > Vegetables > Tomatoes
- Main Ingredient > Pasta, Rice & Grains > Pasta
- Cuisine > European > Southern (Mediterranean) > Greek
- Preparation > Time to Make > < 30 mins
- Preparation > Simple
- Occasion > Holiday/Event > Non-Religious > Independence Day
- Occasion > Holiday/Event > Non-Religious > Super Bowl
- Occasion > Seasonal > Summer
- Occasion > To Go... > Potluck
- Dietary > Vegetarian
Featured Reviews for This Recipe
From: CraftScout
On Jun 15, 2008
I definitely agree with Kumquat the Cat's friend. It is weird to look at a pasta salad recipe and only see 3T. of "wet" ingredients, but between the grape tomatoes I used, the kalamatas, and the really soft feta I had, it wasn't dry at all! This made for a yummy lunch, and the leftovers look appetizing for today. 
Thanks for posting, made for ZWT4.
From: Kumquat the Cat's friend
On Jun 9, 2008
This recipe falls under the category of "Sometimes Simple is Best"! I used whole wheat penne, kalamata olives, cut back on the olive oil and used low-fat feta to save on calories. I thought I was going to miss the lack of vinegar and/or spices, but I didn't one bit! This also gets points because it's so quick and easy. I cooked it on the hottest day in NYC this year! I paired it with Sarah_Jayne's Greek zucchini recipe and it went great together! Thanks for a lovely meal.
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