Greek Pasta Salad

Yield: 6 servings (serving size: 1 1/2 cups)
Recipe from Cooking Light

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Nutritional Information

Amount per serving
  • Calories: 344
  • Calories from fat: 27%
  • Fat: 10.2g
  • Saturated fat: 3.2g
  • Monounsaturated fat: 3.3g
  • Polyunsaturated fat: 2.9g
  • Protein: 20.7g
  • Carbohydrate: 40g
  • Fiber: 1.9g
  • Cholesterol: 106mg
  • Iron: 3.7mg
  • Sodium: 552mg
  • Calcium: 125mg


  • 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)


  1. 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.
  2. 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.
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