Greek Pasta Salad
For a low-fat/calorie dressing, omit the olive oil and vinegar and substitute ¾ cup lemon flavored hummus thinned with about ½ cup water. We like Sabra brand hummus.
  • 1½ tablespoons salt
  • 12 ounces bite-size pasta, your choice
  • 2 cups medium diced seedless cucumber, lightly sprinkled with salt
  • 2 cups halved cherry tomatoes, lightly sprinkled with salt
  • 1 cup crumbled feta cheese
  • ½ cup pitted kalamata olives, chopped coarse
  • ½ medium red onion, sliced thin
  • 1½ teaspoon dried oregano
  • ½ cup extra-virgin olive oil
  • 3 tablespoons red wine vinegar
  • Ground black pepper
  1. Bring 3 quarts of water to boil in a large pot. Add salt and pasta to the boiling water. Using back-of-the-box times as a guide, cook pasta until just tender. Drain pasta (do not rinse), pour into a shallow baking pan, and cool to room temperature.
  2. When ready to serve, place pasta, cucumber, tomatoes, feta, olives, onion, and oregano in a large bowl, Add oil; toss to coat. Add vinegar and pepper to taste; toss to coat. Adjust seasonings and serve.
Recipe by Three Many Cooks at