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Greek-Pasta-Salad
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Greek Pasta Salad

Course Pasta, Salad
Cuisine American, Greek-Inspired, Southern
Keyword chicken-salad-recipes, greek-pasta-salad, pasta-salad-recipes
Prep Time 20 minutes
Cook Time 10 minutes
Chill time 8 hours
Total Time 8 hours 30 minutes
Servings 8 servings
Calories 263kcal
Author Melissa Sperka

Ingredients

  • 3 cups dry rotini pasta
  • 1/2 cup sun dried tomatoes
  • Dressing:
  • 1 ( 0.7 oz) packet Italian salad dressing mix [I used Good Seasons]
  • 1/3 cup vegetable oil
  • 1/3 cup red wine vinegar
  • 1 Tbsp dried or fresh parsley flakes
  • 2 tsp sugar
  • 1 tsp garlic powder
  • 1 tsp dried oregano
  • salt and black pepper to taste
  • Salad:
  • 1 (6.5 oz) jar marinated artichoke hearts drained and roughly chopped
  • 1/2 cup diced red onion
  • 1/2 cup diced yellow pepper
  • 1/2 cup sliced kalamata olives
  • 4 oz crumbled feta cheese
  • 2 thinly sliced green onions

Instructions

  • In a medium size pot cook the pasta in boiling salted water per the instructions on the box until al dente. Drain well.
  • Soak the sun dried tomatoes in lukewarm water for 5 minutes then rinse and dice.
  • Meanwhile, in a medium-size mixing bowl whisk together dressing mix, oil, vinegar, parsley, sugar. garlic and oregano. Taste and adjust salt and pepper to your taste.
  • Add cooked pasta, sundried tomatoes, artichokes, onion, pepper, olives, green onion and feta to the bowl. Mix well. (Reserve a small amount of cheese and green onion for garnishing.)
  • Chill for 8 hours or overnight. Just before serving, stir and top with reserved feta and green onions to garnish.
  • Store leftovers chilled.

Nutrition

Serving: 1serving | Calories: 263kcal | Carbohydrates: 28g | Protein: 7g | Fat: 14g | Saturated Fat: 10g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Cholesterol: 13mg | Sodium: 413mg | Potassium: 359mg | Fiber: 4g | Sugar: 6g | Vitamin A: 211IU | Vitamin C: 21mg | Calcium: 100mg | Iron: 1mg