Athenian Pasta Salad
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Have you noticed how the tastes of Greece are getting so popular? Now you know what one of our all-time favorite summer lunches is. (In fact, we like it in the spring, fall, and winter too!)
What You'll Need
- 1 pound twist or any medium pasta shape
- 1/2 cup finely chopped red onion
- 1 cup ripe olives, chopped
- 8 ounces (about 2 cups) crumbled feta cheese
- 1/4 cup finely chopped green bell pepper
- 2 small tomatoes, chopped
- 3/4 cup vegetable oil
- 6 tablespoons red wine vinegar
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1 teaspoon sugar
- 2 teaspoons Dijon-style mustard
What to Do
In a large pot of boiling salted water, cook pasta to desired doneness; drain, cool and place in a large bowl.
Add onion, olives, feta cheese, green pepper, and tomatoes.
In a small bowl, whisk together remaining ingredients; pour over pasta and toss gently.
Refrigerate until ready to serve.
Nutritional InformationShow More
Servings Per Recipe: 8
- Calories 502
- Calories from Fat 264
- Total Fat 29g 45 %
- Saturated Fat 7.1g 36 %
- Trans Fat 0.1g 0 %
- Protein 12g 23 %
- Cholesterol 25mg 8 %
- Sodium 760mg 32 %
- Total Carbohydrates 47g 16 %
- Dietary Fiber 3.1g 12 %
- Sugars 4.8g 0 %
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