Greek Pasta Salad
- Preparing Time: 30 minutes
- Total Time: 30 minutes
- Served Person: 10
- 1 teaspoon dried oregano
- 1/4 cup extra virgin olive oil
- 2 tablespoons red wine vinegar
- 1 box penne pasta
- 1/2 medium red onion (cut in half and then thinly sliced)
- 1/2 english cucumber (chopped)
- 3/4 cup grape tomatoes (cut into halves or 1 big tomato chopped)
- 1 can sliced black olives (drained)
- 1 container crumbled feta cheese ((i used reduced fat))
- greek vinaigrette:
- 1 tbsp of lemon juice concentrate))
- 2 cloves garlic (peeled and pressed with a garlic press (i
- 3 pinches of salt ((i used a couple turns of sea salt))
- 10-15 grinds black pepper
- Carbohydrate 21.0450971860358 g
- Cholesterol 26.572 mg
- Fat 5.19646302908091 g
- Fiber 0.572841363446229 g
- Protein 4.266975856032 g
- Saturated Fat 0.712676062570921 g
- Serving Size 1 1 serving (59g)
- Sodium 154.085438337721 mg
- Sugar 20.4722558225896 g
- Trans Fat 0.42501967257911 g
- Calories 147 calories
Bring a large pot of water to a boil, and add pasta. Cook pasta according to package directions. Drain and run under cold water to cool; set aside. While pasta is cooking, prep vegetables. Toss onion, cucumber, tomatoes, olives and feta together in a very large bowl. Add cooked pasta, toss together and set aside. In a small bowl, whisk together all of the vinaigrette ingredients. Pour over pasta mixture, and toss well to coat. Cover and refrigerate salad for at least 2 hours before serving. In another bowl, or a mason jar, combine all of the vinaigrette ingredients again. Whisk to combine well, or put lid on jar and shake to combine. Cover and place in the refrigerator until ready to serve the salad. Just before serving, shake or whisk reserved dressing, and pour over pasta salad. Toss to coat, and serve.
