Greek-Style Pasta Salad

Greek-Style Pasta Salad

Perfect for a potluck, this pairing of rotini, salami, olives and more has mass appeal.

Prep Time

30

Minutes

Total Time

30

Minutes

Makes

10

servings

Dressing
2/3
cup extra-virgin olive oil
1/4
cup red wine vinegar
2
tablespoons grated Parmesan cheese
1
teaspoon chopped fresh oregano leaves or 1/4 teaspoon dried oregano leaves
1/2
teaspoon salt
1/4
teaspoon coarse ground black pepper
1
clove garlic, finely chopped
Salad
3
cups uncooked rotini pasta (8 oz)
4
oz hard salami slices, quartered
1
medium cucumber, seeded, cut into chunks (1 1/4 cups)
1
small green bell pepper, cut into thin bite-sized strips
1
small red bell pepper, cut into thin bite-sized strips
2
medium tomatoes, cut into wedges, then cut in half
1/2
cup sliced kalamata or other Greek olives
1/4
cup sliced fresh basil leaves or 2 teaspoons dried basil leaves
6
oz feta cheese, crumbled (1 1/2 cups)
  1. In blender or food processor bowl, place all dressing ingredients. Cover; blend on medium speed about 20 seconds or until smooth; set aside.
  2. Cook and drain pasta as directed on package. Rinse with cold water to cool; drain.
  3. In 4-quart bowl, place pasta and remaining salad ingredients. Add dressing; toss gently. Serve immediately.
Makes 10 servings (1 1/3 cups each)
Make the Most of This Recipe With Tips From The Betty Crocker® Kitchens
Tip
Two tablespoons chopped green onions can be substituted for the garlic in the dressing.
Tip
Genoa and cotto salamis are the best-known Italian salamis. Genoa is rich, fatty and studded with white peppercorns, and cotto is studded with black peppercorns.

Nutrition Information:

1 Serving (1 Serving)
  • Calories 340
    • (Calories from Fat 210),
  • Total Fat 23g
    • (Saturated Fat 6g,
    • Trans Fat 0g),
  • Cholesterol 25mg;
  • Sodium 710mg;
  • Total Carbohydrate 24g
    • (Dietary Fiber 2g,
    • Sugars 3g),
  • Protein 9g;
Percent Daily Value*:
    Exchanges:
    • 1 1/2 Starch;
    • 0 Fruit;
    • 0 Other Carbohydrate;
    • 0 Skim Milk;
    • 0 Low-Fat Milk;
    • 0 Milk;
    • 0 Vegetable;
    • 0 Very Lean Meat;
    • 0 Lean Meat;
    • 1/2 High-Fat Meat;
    • 3 1/2 Fat;
    Carbohydrate Choices:
    • 1 1/2;
    *Percent Daily Values are based on a 2,000 calorie diet.