Greek Pasta Salad



6 servings (serving size: 1 1/2 cups)

Recipe from

Cooking Light

Nutritional Information

Calories 344
Caloriesfromfat 27 %
Fat 10.2 g
Satfat 3.2 g
Monofat 3.3 g
Polyfat 2.9 g
Protein 20.7 g
Carbohydrate 40 g
Fiber 1.9 g
Cholesterol 106 mg
Iron 3.7 mg
Sodium 552 mg
Calcium 125 mg


6 cups water
1 pound large shrimp
1/2 cup low-fat Caesar dressing
2 teaspoons sun-dried tomato sprinkles
3/4 teaspoon dried rosemary, crushed
5 cups cooked penne (10 ounces uncooked tube-shaped pasta)
3/4 cup thinly sliced cucumber
1/3 cup chopped fresh basil
1/4 cup chopped pitted kalamata olives
1/4 cup sliced red onion, separated into rings
1 (7-ounce) bottle roasted red bell peppers, drained and cut into strips
3/4 cup (3 ounces) crumbled feta cheese
1/4 teaspoon freshly ground black pepper
Chopped fresh parsley (optional)


Bring 6 cups water to a boil in a large saucepan. Add shrimp; cook 3 minutes or until done. Drain and rinse with cold water. Peel and chill shrimp.

Combine shrimp, dressing, tomato sprinkles, and rosemary in a large bowl. Add pasta and next 5 ingredients (pasta through bell peppers); toss gently to coat. Cover; chill 1 hour. Sprinkle with cheese and black pepper. Garnish with chopped parsley, if desired.

Karen Levin,

Cooking Light

January 2000
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