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Greek Mac & Cheese Salad

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Greek Mac and Cheese Salad

Add feta cheese, sun-dried tomates, marinated artichoke hearts, mushrooms, olives, fresh cucumber, onions and bell peppers into cooked macaroni. Serve it over a bed of mixed greens, super tasty and refreshing.

 

Yield

4 servings

Prep

15 min

Cook

10 min

Ready

28 min
Low Cholesterol, Trans-fat Free

Ingredients

Amount Measure Ingredient Features
8 ounces pasta, elbow macaroni
whole wheat, or more as needed
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¼ cup sundried tomatoes
plus 2 tablespoons oil from the jar
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¼ cup mushrooms, marinated
drained and sliced if too big, plus 1 tablespoon marinade
*
¼ cup artichoke hearts
marinated, drained, sliced if too big, plus 1 tablespoon marinade
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¼ cup green olives
or black, pitted and sliced
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1 cup english cucumber
peeled and diced
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1 cup sweet red bell peppers
diced
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¼ cup red onion
peeled and thinly sliced
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1 x salt and black pepper
to taste
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8 cups mixed salad greens
or arugula, or any your favorite greens
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½ cup feta cheese
crumbled
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Dressing for the greens
½ tablespoon olive oil, extra-virgin
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½ teaspoon dijon mustard
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1 clove garlic
1 small clove, minced
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Ingredients

Amount Measure Ingredient Features
231.2 ml/g pasta, elbow macaroni
whole wheat, or more as needed
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59 ml sundried tomatoes
plus 2 tablespoons oil from the jar
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59 ml mushrooms, marinated
drained and sliced if too big, plus 1 tablespoon marinade
*
59 ml artichoke hearts
marinated, drained, sliced if too big, plus 1 tablespoon marinade
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59 ml green olives
or black, pitted and sliced
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237 ml english cucumber
peeled and diced
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237 ml sweet red bell peppers
diced
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59 ml red onion
peeled and thinly sliced
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1 x salt and black pepper
to taste
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1.9 l mixed salad greens
or arugula, or any your favorite greens
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118 ml feta cheese
crumbled
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Dressing for the greens:
7.5 ml olive oil, extra-virgin
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2.5 ml dijon mustard
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1 clove garlic
1 small clove, minced
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Directions

Bring a large pot of salted water to a rolling boil.

Boil the pasta for 10 to 12 minutes or until desired consistency.

Drain well, return the pasta to the pot.

Add the remaining ingredients except mixed greens, feta cheese, and the dressing for greens into the pot, and gently toss until well coated and evenly combined.

Season to taste with salt and black pepper.

Gently toss the greens with olive oil, dijon mustard, garlic, salt and black pepper to taste.

Divide the greens among the serving plates, top with pasta mixture.

Sprinkle with feta cheese and serve.

Note: The pasta salad can be made in advance, keep in an air-tight container, and put in the refrigerator until ready to serve.



* not incl. in nutrient facts Arrow up button

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Nutrition Facts

Serving Size 109g (3.8 oz)
Amount per Serving
Calories 18430% from fat
 % Daily Value *
Total Fat 6g 9%
Saturated Fat 3g 16%
Trans Fat 0g
Cholesterol 17mg 6%
Sodium 292mg 12%
Total Carbohydrate 9g 9%
Dietary Fiber 2g 9%
Sugars g
Protein 14g
Vitamin A 26% Vitamin C 84%
Calcium 11% Iron 6%
* based on a 2,000 calorie diet How is this calculated?
 

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