Search thousands of recipes reviewed by home cooks like you.

Greek Pasta Salad

Greek Pasta Salad

  • Prep

  • Cook

  • Ready In

Sara Hardy

An excellent cold salad that is great by itself, or as a side dish.

Ingredients {{adjustedServings}} servings

Serving size has been adjusted!

Original recipe yields 8 servings

Adjust

Nutrition

Amount per serving ({{servings}} total)

  • Calories:
  • 302 kcal
  • 15%
  • Fat:
  • 10.2 g
  • 16%
  • Carbs:
  • 46.6g
  • 15%
  • Protein:
  • 8.4 g
  • 17%
  • Cholesterol:
  • 0 mg
  • 0%
  • Sodium:
  • 388 mg
  • 16%

Based on a 2,000 calorie diet

Directions

  1. Cook pasta in a large pot of boiling water until al dente. Drain, and rinse in cold water.
  2. In a small bowl, mix together oil, lemon juice, basil, garlic salt, and black pepper.
  3. In a large bowl, combine pasta, tomatoes, green pepper, onion, cucumber, and black olives. Add dressing, and toss to coat. Chill in the refrigerator for 30 minutes.
Rate recipe

Your rating

{{ratingWords}}
Cancel
Submit

Reviews

MIKFOERTER
136
10/29/2003

I love this recipe...although I've made a few slight changes to it. I use spiral pasta (tri-colored if available) and add 8 oz. feta cheese. It's best to get the block kind of feta and break it up into big chunks b/c when you mix the whole salad, it'll break up the feta. Already crumbled feta breaks down too much. Also, try olive oil instead of veggie oil and 1 tablespoon red wine vinegar instead of lemon juice or half the lemon juice and a little red wine vinegar. I sometimes sprinkle garlic salt instead of regular and a little oregano.

GINAH1
57
7/23/2003

Big hit at my last BBQ-

LINDA MCLEAN
46
7/23/2003

Very nice salad, however I did add more seasonings than called for. To make it a little more Greek, I also added feta cheese. Thanks!