Sandy's Greek Pasta Salad

Sandy's Greek Pasta Salad

1 Review 1 Pic
  • Prep

    30 m
  • Cook

    10 m
  • Ready In

    55 m
QUIKSANDY
Recipe by  QUIKSANDY

“I invented this fresh and easy recipe when I found myself continually invited to summer potlucks, and I needed a no-fuss dish to make. You can even make this the day before. A quick, easy, and healthy pasta salad that is great for potlucks and always a crowd-pleaser.”

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Ingredients

Adjust Servings

Original recipe yields 8 servings

Directions

  1. Stir garbanzo beans, grape tomatoes, cucumber, black olives, red onion, olive oil, garlic, balsamic vinegar, lemon juice, basil, salt, and black pepper in a large salad bowl.
  2. Bring a large pot of lightly salted water to a boil; cook the rotini at a boil until tender yet firm to the bite, about 10 minutes; drain. Gently fold pasta into salad and chill 15 to 20 minutes to blend flavors. Mix feta cheese into salad.

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Review (1)

Rate This Recipe
lovestohost
2

lovestohost

While I liked that this wasn't dripping in dressing, it did seem a tad dry after it sat; I found myself savoring the tomato bites for a burst of juiciness. I chose to leave out the olives per personal preference and I used dried basil in lieu of fresh. This was a nice change of pace from the typical Italian dressing or mayo based pasta salad, for sure. THANKS for the recipe, QUIKSANDY!

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Nutrition

Amount Per Serving (8 total)

  • Calories
  • 337 cal
  • 17%
  • Fat
  • 12.3 g
  • 19%
  • Carbs
  • 48.2 g
  • 16%
  • Protein
  • 10.4 g
  • 21%
  • Cholesterol
  • 8 mg
  • 3%
  • Sodium
  • 447 mg
  • 18%

Based on a 2,000 calorie diet

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