← Rice, Pasta & Grains

Greek Style Pasta with Vinaigrette

DressingsSaladPasta
Serves4
Prep0:30
Refrigeration time4:00
Total1:00
Rice, Pasta & Grains

Ingredients

Vinaigrette

Salad

Directions

1.

COOK pasta according to directions (*see note)

Vinaigrette

1.

COMBINE rice wine vinegar and mayonnaise in a cup; WHISK in garlic, salt and pepper.

2.

Slowly ADD olive oil while continuing to whisk; when emulsified, REFRIGERATE.

Salad

1.

CHOP cucumber; SET in colander; lightly SPRINKLE with salt.

2.

HALVE tomatoes; PLACE in bowl; lightly SPRINKLE with salt.

3.

ADD feta, olives, mint and onion to tomatoes; SET aside.

4.

When pasta is cooked, DRAIN and SPREAD on a large, rimmed baking sheet; COOL to room temperature; STIR occasionally to prevent sticking.

5.

In a large bowl, COMBINE pasta, tomato mix and cucumbers.

1. Pasta-vegetable mix, without dressing, may be covered and stored in the refrigerator for up to four hours. 2. When ready to serve, add dressing and toss; let stand for 15 minutes.

1. May use any type of bite-sized pasta, such as bow ties, rotelle or penne. 2. May substitute 2 tablespoons of freshly squeezed lemon juice for the rice wine vinegar.

From USA Weekend, 5/18/01

Entered by Tom King via MasterCook

Nutrition

Per Serving (excluding unknown items): 484 Calories; 28g Fat (51.5% calories from fat); 10g Protein; 50g Carbohydrate; 3g Dietary Fiber; 10mg Cholesterol; 371mg Sodium. Exchanges: 3 Grain(Starch); 0 Lean Meat; 1 Vegetable; 0 Fruit; 5 Fat; 0 Other Carbohydrates.