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Greek Pasta Salad

Kate Sears
Prep time 15 mins
Cook time 8 mins
Yield Serves 10
Go Greek with your pasta salad by stirring in cucumber, tomato, olives, spinach, and feta, and tossing in a tangy vinaigrette.

Ingredients

  • Dressing:
  • 2 cloves garlic, finely minced
  • 1 teaspoon dried oregano
  • 1 teaspoon Dijon mustard
  • 1/4 cup red wine vinegar
  • 1/2 teaspoon salt
  • 1/2 teaspoon pepper
  • 1/2 cup olive oil
  • Salad:
  • Salt
  • 1 pound gemelli or other short pasta
  • 3/4 medium English cucumber, peeled, halved lengthwise, cut into 1/4-inch pieces
  • 1 dry pint cherry or grape tomatoes, halved
  • 1/2 large red onion, thinly sliced
  • 1 cup pitted kalamata olives, halved
  • 6 ounces feta, crumbled
  • 3 cups firmly packed baby spinach

Nutrition Information

  • calories 347
  • fat 17 g
  • satfat 4 g
  • protein 9 g
  • carbohydrate 39 g
  • fiber 2 g
  • cholesterol 15 mg
  • sodium 532 mg

How to Make It

  1. Make dressing: In a small bowl, whisk together garlic, oregano, mustard, vinegar, salt, pepper and olive oil until well combined.

  2. Make salad: Bring a large pot of salted water to a boil. Add pasta and cook until al dente, about 8 minutes, or as label directs. Drain, rinse under cold water and transfer to a bowl. Add remaining ingredients, toss with dressing and serve.