Greek Pasta Salad
2018-03-23 12:27:48
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Nutrition Facts
Serving Size
1021g
Amount Per Serving
Calories 3656
Calories from Fat 2222
% Daily Value *
Total Fat 252g
388%
Saturated Fat 49g
244%
Trans Fat 0g
Polyunsaturated Fat 26g
Monounsaturated Fat 168g
Cholesterol 101mg
34%
Sodium 1853mg
77%
Total Carbohydrates 295g
98%
Dietary Fiber 23g
94%
Sugars 21g
Protein 65g
Vitamin A
32%
Vitamin C
338%
Calcium
94%
Iron
82%
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
Ingredients
- 12 oz. uncooked farfalle (bowtie pasta)
- 4 oz. Feta cheese crumbled or cubed ( 1/4-inch cube )
- 1/2 cup each red yellow and green bell pepper, diced
- 1/2 cup red onion, diced
- 12 Greek Calamata olives, pitted and sliced
- 2 tablespoons fresh mint, minced (or 1 tablespoon dry)
- 2 tablespoons fresh oregano minced ( or 1 tablespoon dry)
- 1 tablespoon fresh dill, minced ( or 1 1/2 teaspoons dry)
- 2 teaspoons lemon zest
- Salt and fresh ground black pepper to taste
Dressing
- 1 /4 cup extra-virgin olive oil
- 2 tablespoons fresh lemon juice
- Fresh dill sprigs
- Lemon wedges
Instructions
- Cook pasta in salted boiling water, according to package directions.
- Drain; rinse with cold water to stop cooking· drain well again and transfer to large mixing bowl.
- Add diced vegetables, olives, herbs, lemon zest, and salt and pepper.
- Gently toss with rubber spatula. Pour olive oil over salad; gently toss.
- Sprinkle with lemon juice and gently toss again.
- Chill for at least one hour, or up to six hours.
- Just before serving, taste for seasonings.
- Sprinkle with additional lemon juice, salt and pepper if needed.
- Serve with garnish of fresh dill and lemon wedges.
Adapted from Fine Homes magazine
Adapted from Fine Homes magazine
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