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Leftover Greek Pasta Salad

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Leftover Greek Pasta Salad

This is a great way to use up extra home made dressing. Cook pasta the day before. Then add your leftover dressing and marinate in the refrigerator overnight. The pasta will absorb all the goodness from the dressing and is perfect for a quick and easy lunch or supper.

 

Yield

2 servings

Prep

5 min

Cook

10 min

Ready

15 min
Low Fat, Low Cholesterol, Trans-fat Free, Low Carb

Ingredients

Amount Measure Ingredient Features
2 cups pasta
cooked, whole wheat
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1/2 cup of cucumber herbed salad dressing: recipe link below
¼ cup olives
sliced
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2 tablespoons sundried tomatoes
chopped
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¼ cup roasted red bell peppers
sliced
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2 tablespoons feta cheese
crumbled
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2 tablespoons parsley leaves
freshly chopped
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salt and black pepper
to taste
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Ingredients

Amount Measure Ingredient Features
473 ml pasta
cooked, whole wheat
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1/2 cup of cucumber herbed salad dressing: recipe link below
59 ml olives
sliced
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3E+1 ml sundried tomatoes
chopped
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59 ml roasted red bell peppers
sliced
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3E+1 ml feta cheese
crumbled
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3E+1 ml parsley leaves
freshly chopped
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1 x salt and black pepper
to taste
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Directions

Cook pasta according to the package. Drain well.

Toss cucumber with herbed salad dressing. Stir in olives, roasted bell peppers, sundried tomatoes.

Sprinkle feta cheese and parsley leaves on top. Serve.

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For better result:

You can toss the pasta with the cucumber herbed salad dressing first, refrigerate for a couple of hours or oven night.



* not incl. in nutrient facts Arrow up button

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Nutrition Facts

Serving Size 27g (1.0 oz)
Amount per Serving
Calories 3654% from fat
 % Daily Value *
Total Fat 2g 3%
Saturated Fat 1g 7%
Trans Fat 0g
Cholesterol 8mg 3%
Sodium 177mg 7%
Total Carbohydrate 1g 1%
Dietary Fiber 1g 3%
Sugars g
Protein 4g
Vitamin A 14% Vitamin C 33%
Calcium 5% Iron 3%
* based on a 2,000 calorie diet How is this calculated?
 

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