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
Cost per Serving: $3.39
Recipe from All You

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Recipe Time

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Prep Time:

Nutritional Information

Amount per serving
  • Calories: 657
  • Fat: 23g
  • Saturated fat: 6g
  • Protein: 24g
  • Carbohydrate: 90g
  • Fiber: 10g
  • Cholesterol: 25mg
  • Sodium: 1055mg

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. 1. Bring a pot of salted water to boil. Cook pasta until just tender, 8 minutes or as package label directs.
  2. 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. 3. Stir in feta, season with salt and pepper and serve immediately, or refrigerate for up to 1 day before serving.
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