Easy Pasta Salad with Greek Dressing
Tender pasta shells are bursting with flavor thanks to bottled Greek dressing, feta, kalamata olives, tomato, and cucumbers. This crowd-pleasing salad will save you time in the kitchen but not the flavor department.
Servings: 12 servings
Calories: 286cal
Cost: $10
Equipment
- 6-quart stock pot
- stove top
- Strainer
- large bowl
- Measuring cups and spoons
- cutting board & knife
- refrigerator
Ingredients
- 16 ounces uncooked shells pasta
- 2 plum tomatoes remove seeds and dice*
- 1 cucumber diced
- 6 ounces feta cheese
- ¼ teaspoon Mediterranean spice
- ¾ cup kalamata olives
- 16 ounces Ken's Steak House Greek Dressing
Instructions
- Bring a large pot of salted water to a boil. Add your favorite pasta and cook according to package instructions. While the pasta cooks, you can prep the other ingredients.
- Chop your veggies into bite-sized pieces.
- Drain the cooked pasta (rinse it with cold water if you plan to serve it right away) and toss it in a large bowl with the chopped vegetables, crumbled feta cheese, and the dressing.
- Gently toss everything together until combined.
- Cover the bowl and refrigerate the salad for at least 3 hours (or overnight for the best flavor). This allows the flavors to meld and the pasta to soak up the dressing.
- Serve chilled and enjoy!
Notes
Nutritional values may vary and are meant to be a guide.
Nutrition
Serving: 1serving | Calories: 286cal | Carbohydrates: 35g | Protein: 7g | Fat: 13g | Saturated Fat: 3g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 4g | Trans Fat: 0.02g | Cholesterol: 13mg | Sodium: 672mg | Potassium: 187mg | Fiber: 2g | Sugar: 6g | Vitamin A: 211IU | Vitamin C: 2mg | Calcium: 92mg | Iron: 1mg