Recipe
Salad
Greek Pasta Salad
Primary Media
Author
Hy-Vee Test Kitchen
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Servings and Ingredients
Ingredients
Serves 8
| Quantity | Ingredient | Add |
|---|---|---|
| 3 oz. small farfalle (bowtie) pasta | ||
| 1 (15 oz) can garbanzo beans, rinsed and drained | ||
| 1 (13.75 oz) can artichoke hearts, drained, quartered | ||
| 1 medium zucchini, halved lengthwise and sliced | ||
| ⅓ c. chopped red onion | ||
| ¼ c. fresh lemon juice | ||
| 3 tbsp. Hy-Vee Select olive oil | ||
| ¾ tsp. Italian seasoning | ||
| 3 tbsp. crumbled feta cheese |
Directions
- Cook pasta al dente according to package directions; drain. Rinse with cold water; drain again.
- In a large bowl combine pasta, beans, artichoke hearts, zucchini and onion. Set aside.
- In a small bowl whisk together lemon juice, oil, Italian seasoning, and salt and pepper to taste. Drizzle over pasta salad in bowl; toss to coat. Sprinkle with feta, and serve.
Nutrition facts
Servings
160 Calories per serving
Amounts Per Serving
- Total Fat: 7g
- Cholesterol: 3mg
- Sodium: 395mg
- Total Carbohydrates: 19g
- Protein: 5g
Recipe Source:
Try-Foods International.