Sandy's Greek Pasta Salad

Sandy's Greek Pasta Salad

3 Reviews 2 Pics
  • Prep

    30 m
  • Cook

    10 m
  • Ready In

    55 m
Sandy Williams
Recipe by  Sandy Williams

“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

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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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Reviews (3)

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!

Molly
0

Molly

A tasty pasta salad that has no mayonnaise and little oil with all the ingredients this salad has going on. I did make without the olives, due to personal taste preferences. We found the salad to be better on the second day as the flavors had time to marry. I added the feta cheese right before serving, so it would stay in nice crumbles. Thanks QUIKSANDY for sharing your recipe. This will make a nice summer salad.

Jones
0

Jones

I gave this recipe 4 stars instead of 5 only because I could not make it exactly as written. One of my family members is allergic to gluten, dairy and raw garlic. I used Penne corn pasta from Trader Joes (great pasta even if you love gluten), served the feta on the side and roasted the garlic. Great combination of flavors! Very refreshing and flavorful. I made this the night before serving and it was better the second day when the flavors had melded. It was a big hit. Even my dad, who thinks everything should be made with mayonnaise, loved it. Thanks Sandy! I will review again when I make it as written.

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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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