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Greek-Style Pasta Salad

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

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Prep Time 30 min
Total Time 30 min
Servings 10

Ingredients

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)

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Directions

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.

EXPERT TIPS

Expert Tips

Two tablespoons chopped green onions can be substituted for the garlic in the dressing.

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.

Got questions? Our experts have the answers. Ask Betty now.

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Nutrition Information

NUTRITION INFORMATION PER SERVING

Serving Size: 1 Serving

Calories: 340
Calories from Fat: 210),

% Daily Value

Total Fat: 23g; 23%
(Saturated Fat 6g, 6% Trans Fat 0g 0% ),
Cholesterol: 25mg; 25%;
Sodium: 710mg; 710%;
Total Carbohydrate: 24g; 24%
(Dietary Fiber 2g 2% Sugars 3g 3% ),
Protein: 9g; 9%

% Daily Value*:

Vitamin A: 15%;
Vitamin C: 35%;
Calcium: 10%;
Iron: 10%;

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;