Umami Recipes
Umami Recipes

Fronk Recipes

Greek Pasta Salad with Red Wine Vinaigrette

8 servings

servings

3 hours 10 minutes

total time

Ingredients

2 1/2 cups uncooked pasta, such as penne or rotini

2/3 cup sliced red onions

15 cherry tomatoes, halved

1 cup diced cucumbers

3/4 cup sliced olives

3/4 cup diced green peppers

1 cup crumbled feta cheese

1/3 cup red wine vinegar

2 teaspoons freshly squeezed lemon juice

1 1/2 teaspoons minced garlic

1 teaspoon sugar

2 teaspoons dried oregano

1/2 cup extra-virgin olive oil

Directions

Make the pasta salad:

Bring a large pot of salted water to a boil. Add the pasta and cook it until al dente. Strain the pasta and transfer it to a large bowl to cool slightly. While the pasta cools, make the dressing.

Make the dressing:

In a small bowl, whisk together all of the dressing ingredients, except for the olive oil. While whisking, stream in the olive oil. Season the dressing with salt and pepper, to taste.

Add the red onions, tomatoes, cucumbers, olives, green peppers and feta cheese to the bowl with the pasta.

Pour the dressing over the pasta, tossing to combine, then cover the salad with plastic wrap and refrigerate it for at least 3 hours and up to overnight. When ready to serve, toss the pasta salad again and enjoy cold or at room temperature.

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Nutrition

Serving Size

-

Calories

274 kcal

Total Fat

19 g

Saturated Fat

4 g

Unsaturated Fat

-

Trans Fat

-

Cholesterol

16 mg

Sodium

412 mg

Total Carbohydrate

18 g

Dietary Fiber

1 g

Total Sugars

3 g

Protein

5 g

8 servings

servings

3 hours 10 minutes

total time
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