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Greek Pasta Salad III

Greek Pasta Salad III

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KELLY KARINSHAK

This is my favorite pasta dish that is very flavorful and full of color.

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Original recipe yields 10 servings

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Nutrition

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  • Calories:
  • 189 kcal
  • 9%
  • Fat:
  • 14.7 g
  • 23%
  • Carbs:
  • 11.7g
  • 4%
  • Protein:
  • 3.9 g
  • 8%
  • Cholesterol:
  • 10 mg
  • 3%
  • Sodium:
  • 230 mg
  • 9%

Based on a 2,000 calorie diet

Directions

  1. Bring a large pot of lightly salted water to a boil. Add rotini pasta and cook for 8 to 10 minutes or until al dente; drain.
  2. Mix together cooked pasta, olive oil, vinegar, garlic powder, basil, oregano, mushrooms, tomatoes, Feta cheese, green onions and olives. Cover and chill for at least 2 hours, serve cold.
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Reviews

DC Girly Girl
32
3/25/2008

Basic salad recipe. Not a keeper though...see Greek Pasta Salad I which is also on allrecipes. It is a more flavourful version of this recipe. Exactly the same except with more tasty stuff in it.

LITTLETURTLE30
29
6/27/2005

I really enjoyed this. I had a family member over for dinner who didn't like mushrooms, so I left them out and used diced cucumber instead. I also chopped kalamata olives. I tried cutting back on the oil, because it looked like a lot, but I would use the full amount next time I make it. It might also benefit from using a little lemon juice in place of some of the vinegar, but all around really good as is. Thanks Kelly.

4PIPPI
17
1/5/2008

Very good base recipe. I read some of the other reviews and followed what they did. I made this for a corporate luncheon for 40 people. I substituted a few things. I used cheese tortelini, red onions instead of green onions, added some green peppers and reduced the amount of mushrooms and used pitted kalamata olives instead of canned black olives. It got rave reviews. People were scooping it into paper cups to take home. Definitely one to make again and try more variations.