Greek pasta salad

Greek pasta saladMakes 8 servings

This recipe focuses more on vegetables and less on pasta. It’s a great salad to accompany a barbecued meal.

Ingredients

  • 2 cups (500 mL) whole-wheat rotini pasta
  • 2 cups (500 mL) diced English cucumber
  • 2 cups (500 mL) grape tomatoes, cut in half
  • 1/2 cup (125 mL) thinly sliced red onion
  • 1 cup (250 mL) cubed light feta cheese, rinsed

Dressing

  • 1/4 cup (50 mL) red wine vinegar
  • 2 tbsp (25 mL) olive oil
  • 1 tbsp (15 mL) fresh squeezed lemon juice
  • 1 tsp (5 mL) dried oregano
  • 1/2 tsp (2 mL) black pepper

Directions

  1. Cook pasta as per directions on the box but do not add salt to the water. Drain, rinse and place in a large bowl.
  2. Add the rest of the salad ingredients to the bowl.
  3. In a small bowl, whisk together all ingredients for the dressing. Pour over the salad and toss. Can be made one day ahead. Keep refrigerated.

Nutritional information per serving
(1 cup / 250 mL)

  • Calories: 153
  • Protein: 7 g
  • Total fat: 7 g
    • Saturated fat: 2 g
    • Dietary cholesterol: 6 mg
  • Carbohydrate: 19 g
    • Dietary fibre: 2 g
  • Sodium: 221 mg
  • Potassium: 196 mg

Developed by Nadine Day, RD. ©The Heart and Stroke Foundation

Posted June 2009