Greek Pasta Salad with Roasted Vegetables and Feta Recipe

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Most Helpful Positive Review

Jul 27, 2003

Great pasta salad! I omitted the argula. My husband didn't care for the sundried tomatoes since they were the consistency of prunes he said, but I enjoyed the dish overall, esp. since I enjoy Mediterranean-style dishes. This is a keeper!

—KIMAR

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Most Helpful Critical Review

Jun 19, 2006

I FOUND THIS DISH TO BE VERY BLAND. AND IT TOOK ME QUIT AWHILE TO MAKE. I WON'T MAKE THIS AGAIN.

—NETTIE

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90 Ratings

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Aug 15, 2005

this was so easy and delicious. I substituted baby spinach for arugula. Had it warm for dinner and cold as left-overs. great

—coolgrandma

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Aug 01, 2003

This is a fantastic salad, so pleasing. Instead of farfale, I used Orzo - I found it to soak up the flavor and be pleasing to the tongue. The vegetables taste so good, and the sun-dried tomatoes make it authentic. A brilliant addition to any bar-b-que this summer.

—TRUCKERDOO

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Nov 15, 2003

This is a great recipe. I added a little more balsamic vinegar (about an extra tbsp), and some toasted pine nuts. I omitted the arugala as well. I made this for a cookout and everyone raved about it. I definitely will be making this again!

—MISSA-ATL

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Jan 02, 2006

I fixed this on Christmas Day for a family get together, but I couldn't find fresh basil leaves nor the arugula. So I substituded the arugula and basil leaves with fresh mixed baby lettuce greens. The finished product didn't look very good, but wow was it tasty! My whole family were falling over each other for seconds. And now my wife and kids are asking me to prepare it again for our New Years get together. It's it hit! Thank you so much for this great recipe. I'm substituting the arugula and fresh basil leaves today with fresh spinich leaves which I believe will be tasty. Will follow up comment if that doesn't work out.

—PEKINGCHUCK

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May 22, 2006

I tried this for a potluck last weekend and people kept going back for seconds. I did not add any arugala and made a few minor changes such as 1/2 cup balsamic vinegar, 1 T. fresh lemon juice, 1 t. ground oregano. Thank for a successful pot luck. I will make this again.

—geli

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Jul 12, 2006

This is a keeper. I did however make a few changes. I am not a huge fan of arugula so I substituted baby spinach. I added extra basil because I love it. I only had the oil packed sundried tomatoes so I used them and just omitted using the reserved liquid and I didn't miss it at all. I love this salad and I think it's even better cold the next day.

—creativequisine

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Nutrition

Calories
446 kcal
22%

Carbohydrates
56.9 g
18%

Cholesterol
17 mg
6%

Fat
19.5 g
30%

Fiber
6.8 g
27%

Protein
13.8 g
28%

Sodium
324 mg
13%

* Percent Daily Values are based on a 2,000 calorie diet.

Nutritional Information

Greek Pasta Salad with Roasted Vegetables and Feta

Serving Size: 1/6 of a recipe
Servings Per Recipe: 6
Amount Per Serving
Calories: 446
Calories from Fat: 175

% Daily Value *
Total Fat 19.5g 30 %
** Saturated Fat 5.1g 26 %
** Cholesterol 17mg 6 %
Sodium 324mg 13 %
** Potassium 563mg 16 %
Total Carbohydrates 56.9g 18 %
Dietary Fiber 6.8g 27 %
Protein 13.8g 28 %
Sugars 9.2g
** Vitamin A 28 %
** Vitamin C 127 %
** Calcium 20 %
** Iron 32 %
** Thiamin 13 %
** Niacin 44 %
** Vitamin B6 30 %
** Magnesium 21 %
** Folate 94 %

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.