Greek Pasta Salad

Photo: Andrew McCaul; Styling: Gerri Williams for James Reps
Mediterranean flavors shine in Greek Pasta Salad that provides a satisfying—and quick—one-dish dinner.

Yield:

Serves: 4

Recipe Time

Prep: 10 Minutes
Cook: 10 Minutes

Nutritional Information

Calories 657
Fat 23 g
Satfat 6 g
Protein 24 g
Carbohydrate 90 g
Fiber 10 g
Cholesterol 25 mg
Sodium 1055 mg

Ingredients

Salt and pepper
12 ounces fusilli
1 15-oz. can white beans, drained and rinsed
4 cups baby spinach
1 cup cherry tomatoes, halved
1 cucumber, peeled, halved lengthwise, seeded, sliced
4 scallions, white and light green parts, finely chopped
1/2 cup pitted Kalamata olives, chopped
2 tablespoons chopped fresh dill
1 tablespoon chopped fresh oregano
1/4 cup olive oil
1/4 cup lemon juice
4 ounces feta, crumbled

Preparation

1. Bring a pot of salted water to boil. Cook pasta until just tender, 8 minutes or as package label directs.

2. Combine beans, spinach, tomatoes, cucumber, scallions, olives, herbs, oil and lemon juice in a bowl. Drain pasta; add to bowl and toss. Let stand for 10 minutes to cool slightly.

3. Stir in feta, season with salt and pepper and serve immediately, or refrigerate for up to 1 day before serving.

Note:

June 2013