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Greek Pasta Salad

Rated : 
 by 38 people
Makes: 4 servings Prep 15 mins Cook 15 mins View Nutrition Facts


  • 5 ounces  dried conchiglie pasta (2-1/2 cups)
  • 1 pint  grape tomatoes, halved lengthwise
  • 1/2 seedless cucumber, quartered lengthwise and cut into 1/4-inch pieces
  • 1 yellow bell pepper cut into 1/4-inch pieces
  • 1 cup  canned cannellini beans, rinsed and drained
  • 1/2 small red onion, diced
  • 2 ounces  reduced-fat feta, cubed
  • 1/4 cup  pitted Kalamata olives, halved
  • 1/4 cup  chopped fresh mint
  • 2 tablespoons  extra-virgin olive oil
  • 2 tablespoons  red wine vinegar
  • 2 tablespoons  fresh lemon juice
  • 1 teaspoon  minced fresh garlic
  • 1 teaspoon  honey
  • 1/2 teaspoon  Dijon mustard
  • 1/4 teaspoon  dried oregano
  • 1/4 teaspoon  salt
  • 1/8 teaspoon  freshly ground black pepper


1. Cook pasta according to package directions. Drain, rinse under cold water, drain again and transfer to paper towels to absorb excess water.

2. Combine tomatoes, cucumber, bell pepper, beans, onion, feta, olives and mint in a large serving bowl; add pasta and mix.

3. In a small bowl, whisk together oil, vinegar, lemon juice, garlic, honey, mustard, oregano, salt and black pepper. Pour over the pasta and vegetables; toss well. Season with additional salt and black pepper to taste; serve.

Greek Pasta Salad
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