Greek Pasta Salad

Recipe details

Servings: 7
Time: Under 30 minutes

Pasta salad takes a trip to the Mediterranean with lemon, oregano and the zip of feta in this creamy yet light dressing.

Ingredients

Dressing

  • 1–1/4 cups (300 ml) milk
  • 1 cup (250 ml) crumbled feta cheese (about 4 oz/125 g)
  • 2 cloves garlic, peeled
  • 1 tbsp (15 ml) dried oregano
  • 1 tsp (5 ml) grated lemon rind
  • 1/2 tsp (2 ml) salt
  • 1/4 cup (50 ml) fresh lemon juice
  • 2 tbsp (30 ml) red or white wine vinegar

Pasta Salad

  • 12 oz (375 g) small shells or other small pasta (about 4 cups / 1 L)
  • half English cucumber, chopped
  • 2 cups (500 ml) grape or cherry tomatoes, halved
  • 1/2 cup (125 ml) diced red onion
  • salt and pepper
  • 1/2 cup (125 ml) crumbled feta cheese
  • black olives (optional)
  • fresh oregano for garnish (optional)

Directions

Dressing

  1. In a blender or food processor, blend milk, feta cheese, garlic, oregano, lemond rind and salt until smooth. With motor running, drizzle lemon juice and vinegar through the hole in the lid or feed tube until blended.
  2. Transfer to a large bowl; let stand for 10 minutes or until thickened

Salad

  1. In a large pot of boiling salted water, cook pasta for about 8 minutes or until tender but firm; drain. Rinse under cold running water until cool; drain well.
  2. Add to dressing in bowl with cucumber, tomatoes and onion; toss to combine. Season to taste with salt and pepper.
  3. Serve sprinkled with feta. Garnish with olives and oregano (if using).



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Greek Pasta Salad

Dairy Farmers of Canada

Nutrition Information

per serving
  • Calories 283
  • Protein 5 g
  • Carbohydrates 39 g
  • Fibre 2.1 g
  • Fat 8 g
  • Sodium 570 mg
  • Calcium 220 mg