pat's Recipe

Greek Pasta Salad

Category: Greek Salads

5 ounces (2 1/2 cups) dried conchiglie pasta
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

...Directions

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.
makes 4 servings.