Greek Pasta Salad

Greek Pasta Salad requires around 20 minutes from start to finish. One portion of this dish contains around 10g of protein, 18g of fat, and a total of 350 calories. For $1.36 per serving, you get a side dish that serves 6. 13307 people have tried and liked this recipe. This recipe from Cinnamon Spice and Everything Nice requires baby spinach, cherry tomatoes, fresh dill, and feta. This recipe is typical of Mediterranean cuisine. All things considered, we decided this recipe deserves a spoonacular score of 88%. This score is tremendous. Similar recipes include Greek Pasta Salad, Greek Pasta Salad, and Greek Pasta Salad.

Servings: 6

Preparation duration: 20 minutes

 

Ingredients:

1 cup baby spinach, make stacks of the leaves and thinly slice (chiffonade)

1 heaping cup grape or cherry tomatoes, sliced lengthwise in half

coarse salt and fresh black pepper

3/4 cup corn

1 cucumber, cut into half moons

1 cup crumbled feta

2 tablespoons fresh chopped dill

1 clove garlic

2 tablespoons fresh-squeezed lemon juice

1/3 cup extra-virgin olive oil

8 ounces gemelli or a medium-sized pasta

1/2 cup red onion, thinly sliced

1 teaspoon red wine vinegar

Equipment:

whisk

mixing bowl

Cooking instruction summary:

Cook the pasta in plenty of salted water according to package directions. Meanwhile make the dressing by whisking all the ingredients together with a couple dashes each of salt and pepper. Taste and add more lemon if needed or more oil if too lemony.Drain the pasta and mix with a tablespoon or two of the dressing to prevent sticking and allow to cool.Add all the salad ingredients to a large mixing bowl including the cooled pasta. Toss gently with the dressing and season to taste with salt and pepper. Serve chilled or at room temperature.

 

Step by step:


1. Cook the pasta in plenty of salted water according to package directions. Meanwhile make the dressing by whisking all the ingredients together with a couple dashes each of salt and pepper. Taste and add more lemon if needed or more oil if too lemony.

2. Drain the pasta and mix with a tablespoon or two of the dressing to prevent sticking and allow to cool.

3. Add all the salad ingredients to a large mixing bowl including the cooled pasta. Toss gently with the dressing and season to taste with salt and pepper.

4. Serve chilled or at room temperature.


Nutrition Information:

Quickview
349k Calories
10g Protein
18g Total Fat
37g Carbs
17% Health Score
Limit These
Calories
349k
17%

Fat
18g
28%

  Saturated Fat
5g
35%

Carbohydrates
37g
12%

  Sugar
4g
5%

Cholesterol
22mg
7%

Sodium
483mg
21%

Get Enough Of These
Protein
10g
20%

Selenium
28µg
40%

Vitamin K
36µg
35%

Manganese
0.52mg
26%

Phosphorus
195mg
20%

Vitamin B2
0.28mg
16%

Vitamin A
793IU
16%

Vitamin C
12mg
16%

Calcium
151mg
15%

Vitamin E
2mg
14%

Vitamin B6
0.27mg
13%

Magnesium
43mg
11%

Folate
42µg
11%

Zinc
1mg
10%

Fiber
2g
10%

Copper
0.2mg
10%

Potassium
319mg
9%

Vitamin B1
0.13mg
8%

Vitamin B5
0.74mg
7%

Vitamin B3
1mg
7%

Iron
1mg
7%

Vitamin B12
0.42µg
7%

covered percent of daily need
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Related Videos:

Greek Pasta Salad - Lynn's Recipes

 

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Food Joke

A Change In Plans Source: "Today's Woman" magazine, Barbara A Tyler. Martha Stewart will not be dining with us this Thanksgiving. I'm telling you in advance, so don't act surprised. Since Ms. Stewart won't be coming, I've made a few small changes: Our sidewalk will not be lined with homemade, paper bag luminaries. After a trial run, it was decided that no matter how cleverly done, rows of flaming lunch sacks do not have the desired welcoming effect. The dining table will not be covered with expensive linens, fancy China or crystal goblets. If possible, we will use dishes that match and everyone will get a fork. Since this IS Thanksgiving, we will refrain from using the plastic Peter Rabbit plate and the Santa napkins from last Christmas. Our centerpiece will not be the tower of fresh fruit and flowers that I promised. Instead we will be displaying a hedgehog-like decoration hand-crafted from the finest construction paper. The artist assures me it is a turkey. We will be dining fashionably late. The children will entertain you while you wait. I'm sure they will be happy to share every choice comment I have made regarding Thanksgiving, pilgrims and the turkey hotline. Please remember that most of these comments were made at 5:00 AM upon discovering that the turkey was still hard enough to cut diamonds. As accompaniment to the children's recital, I will play a recording of tribal drumming. If the children should mention that I don't own a recording of tribal drumming, or that tribal drumming sounds suspiciously like a frozen turkey in a clothes dryer, ignore them. They are lying. We toyed with the idea of ringing a dainty silver bell to announce the start of our feast. In the end, we chose to keep our traditional method. We've also decided against a formal seating arrangement. When the smoke alarm sounds, please gather around the table and sit where you like. In the spirit of harmony, we will ask the children to sit at a separate table. In a separate room. Next door. Now I know you have all seen pictures of one person carving a turkey in front of a crowd of appreciative onlookers. This will not be happening at our dinner. For safety reasons, the turkey will be carved in a private ceremony. I stress "private" meaning: Do not, under any circumstances, enter the kitchen to laugh at me. Do not send small, unsuspecting children to check on my progress. I have an electric knife. The turkey is unarmed. It stands to reason that I will eventually win. When I do, we will eat. Before I forget, there is one last change. Instead of offering a choice between 12 different scrumptious desserts, we will be serving the traditional pumpkin pie, garnished with whipped cream and small fingerprints. You will still have a choice: take it or leave it. Martha Stewart will not be dining with us this Thanksgiving. She probably won't come next year either. I am thankful.

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