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Greek Pasta Salad

http://www.eatingwell.com/recipes/Greek_pasta_salad.html

From EatingWell:  July/August 2012

This quick, healthy Greek pasta salad recipe is tossed with all the elements of a Greek salad—plus chickpeas for added protein. This pasta salad holds well in the refrigerator or a cooler and tastes even better as the pasta absorbs the tomato-infused vinaigrette. Serve with pita chips.

4 servings, about 2 cups each | Active Time: 30 minutes | Total Time: 30 minutes

Ingredients

Preparation

  1. Put a large pot of water on to boil.
  2. Combine tomatoes, garlic, oil and vinegar in a large bowl; let stand while you cook the pasta.
  3. Cook pasta in the boiling water until just tender, 8 to 10 minutes or according to package directions. Drain and rinse with cold water. Drain again.
  4. Add the pasta to the tomato mixture along with chickpeas, cucumber, feta, olives and oregano; gently toss to combine.

Nutrition

Per serving : 480 Calories; 19 g Fat; 5 g Sat; 11 g Mono; 17 mg Cholesterol; 65 g Carbohydrates; 16 g Protein; 9 g Fiber; 535 mg Sodium; 447 mg Potassium

4 Carbohydrate Serving

Exchanges: 4 starch, 1 vegetable, 1 lean meat, 3 fat

Tips & Notes