Sandy's Greek Pasta Salad
Ingredients55 m servings 337 cals
- Stir garbanzo beans, grape tomatoes, cucumber, black olives, red onion, olive oil, garlic, balsamic vinegar, lemon juice, basil, salt, and black pepper in a large salad bowl.
- Bring a large pot of lightly salted water to a boil; cook the rotini at a boil until tender yet firm to the bite, about 10 minutes; drain. Gently fold pasta into salad and chill 15 to 20 minutes to blend flavors. Mix feta cheese into salad.
Per Serving: 337 calories; 12.3 g fat; 48.2 g carbohydrates; 10.4 g protein; 8 mg cholesterol; 398 mg sodium. Full nutrition
ReviewsRead all reviews 9
While I liked that this wasn't dripping in dressing, it did seem a tad dry after it sat; I found myself savoring the tomato bites for a burst of juiciness. I chose to leave out the olives per p...
Excellent! We made our own version without olives because I hate olives. It was really good!!! Will definitely keep this in the rotation.
I followed the recipe exactly and it was great! I did , however, then add a few more tablespoons of the balsamic vinegar just to add more taste to our liking. Will definitely make again!
I like a little crunch so I added 2 ribs of celery chopped and right before serving, I sprinkled feta cheese on top delicious will definitely make it again
Great recipe! I found it kind of dry so I doubled the dressing recipe and it was just right!
I made it as per the recipe. It was tasteless so I added "salad supreme". I also added another tablespoon of balsamic vinegar and a 1/4C of Italian dressing.
We really enjoyed this pasta salad. I did add more salt and pepper. Also added mini pepperoni. Will definitely make it again.
A tasty pasta salad that has no mayonnaise and little oil with all the ingredients this salad has going on. I did make without the olives, due to personal taste preferences. We found the salad ...