Skip to navigation

Go Home
Go Back to List
Recipe Search



Garden Greek Pasta Salad


4 cups cooked radiatore (nugget) pasta
2 medium cucumbers, peeled, cut in half lengthwise, seeds removed, and thinly sliced
1 medium red bell pepper, chopped
½ red onion, sliced
¼ cup Kalamata or Greek olives, pitted and cut in half
¼ cup finely chopped fresh parsley
¼ cup olive oil
¼ cup lemon juice
½ teaspoon dried oregano leaves
¼ teaspoon salt
1 can (15.5 ounces) kidney beans, rinsed and drained
½ cup feta cheese, crumbled

Mix all ingredients except cheese in glass or plastic bowl. Cover and refrigerate at least 1 hour to blend flavors. Top with cheese.

Makes 6 servings.