Greek Pasta Salad
Minutes Prep Time: 20
Minutes Total Time: 25
Servings: 6
Difficulty: easy
Minutes Prep Time: 20
Minutes Total Time: 25
Servings: 6
Difficulty: easy
12 ounces dry rotini pasta, uncooked (12 oz = 4-1/2 cups)
2 tablespoons canola oil
2 tablespoons Gulden's® Spicy Brown Mustard
1 can (14.5 oz each) Hunt's® Diced Tomatoes with Basil, Garlic and Oregano, undrained
2 cups diced unpeeled, seeded cucumber
1 can (2.25 oz each) sliced ripe olives, drained
1 pkg (3.5 oz each) crumbled reduced fat feta cheese
Coarse ground black pepper
Nutrition information
Nutrient | Amount | % Daily Value |
---|---|---|
Calcium | 89 mg | 9% |
Carbohydrate | 53 g | 18% |
Cholesterol | 5 mg | 2% |
Total Fat | 10 g | 16% |
Iron | 2 mg | 13% |
Calories | 357 kcal | 18% |
Sodium | 517 mg | 22% |
Protein | 13 g | 26% |
Saturated Fat | 1 g | 5% |
Sugars | 3 g | 0 |
Vitamin C | 8 mg | 13% |
Cook pasta according to package directions, omitting salt. Drain and rinse under cold water until cool.
Meanwhile, mix together oil and mustard in large bowl. Stir in all remaining ingredients, except pepper, until combined. Toss in cooled pasta. Sprinkle with pepper, as desired.
Cucumber may be peeled, if desired.
Greek Pasta Salad