Garden Greek Pasta Salad


6 Servings

  • 4 cups radiatore or rotini pasta, cooked per package directions
  • 2 medium cucumbers, peeled, cut in half lengthwise, seeds removed, and thinly sliced
  • 1 medium red bell pepper, chopped
  • ½ medium red onion, sliced
  • ¼ cup Kalamata olives, pitted and cut in half
  • ¼ cup finely chopped fresh parsley
  • ¼ cup olive oil
  • ¼ cup fresh lemon juice
  • ½ teaspoon dried oregano
  • ¼ teaspoon salt
  • 1 15.5-ounce can kidney beans, rinsed and drained
  • ½ cup crumbled Feta cheese

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


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