Greek Pasta Salad III

Greek Pasta Salad III

KELLY KARINSHAK

"This is my favorite pasta dish that is very flavorful and full of color."
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Ingredients

2 h 20 m servings 189 cals
Serving size has been adjusted!
Original recipe yields 10 servings

Nutrition

  • Calories:
  • 189 kcal
  • 9%
  • Fat:
  • 14.7 g
  • 23%
  • Carbs:
  • 11.7g
  • 4%
  • Protein:
  • 3.9 g
  • 8%
  • Cholesterol:
  • 10 mg
  • 3%
  • Sodium:
  • 230 mg
  • 9%

Based on a 2,000 calorie diet

See full nutrition

Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * 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.

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Directions

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  • Prep

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  1. Bring a large pot of lightly salted water to a boil. Add rotini pasta and cook for 8 to 10 minutes or until al dente; drain.
  2. Mix together cooked pasta, olive oil, vinegar, garlic powder, basil, oregano, mushrooms, tomatoes, Feta cheese, green onions and olives. Cover and chill for at least 2 hours, serve cold.

Reviews

Read all reviews 75
  1. 107 Ratings

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Most helpful positive review

I really enjoyed this. I had a family member over for dinner who didn't like mushrooms, so I left them out and used diced cucumber instead. I also chopped kalamata olives. I tried cutting back o...

Most helpful critical review

Basic salad recipe. Not a keeper though...see Greek Pasta Salad I which is also on allrecipes. It is a more flavourful version of this recipe. Exactly the same except with more tasty stuff in...

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Basic salad recipe. Not a keeper though...see Greek Pasta Salad I which is also on allrecipes. It is a more flavourful version of this recipe. Exactly the same except with more tasty stuff in...

I really enjoyed this. I had a family member over for dinner who didn't like mushrooms, so I left them out and used diced cucumber instead. I also chopped kalamata olives. I tried cutting back o...

Very good base recipe. I read some of the other reviews and followed what they did. I made this for a corporate luncheon for 40 people. I substituted a few things. I used cheese tortelini, red o...

I run a small catering business with my sister, and we've used this recipe twice now - both times we rec'd rave reviews. The only thing I do differently is use fresh spices as opposed to dried ...

I was out of red wine vinegar, so I subbed in balsamic and my guests loved it!

Ok, so I changed this recipe so much that it barely looks like the original. But I had to review it because I got such great ideas from the recipe and the other reviewers. I added just about eve...

I didn't have time to make up the desssing, so instead I just used Kraft Greek With Fetta and Oregano dressing. Really tasty. Added a bunch of chopped garlic as well as a little red onion, a yel...

This was fabulous! The seasonings work well together; this is so much better than any pasta salad I've ever made. The only things I changed were to reduce the amount of vinegar and oil to 1/4 c...

Amazing salad! It's definitely one you can cater to your own personal tastes - I used balsamic vinegar, cut down on the oil and vinegar to 1/4 c. each, used artichoke hearts, and omitted the mu...

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