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Greek Pasta SaladGreek Pasta Salad

Prepared by: Susan Mills-Gray,
Nutrition Specialist,

University of Missouri Extension

March 5, 2017

 

Yield: 6 servings (1 cups per serving)

 

Ingredients

  • 1/2 cup olive oil
  • 1/2 cup red wine vinegar
  • 1½ teaspoons garlic powder
  • 1½ teaspoons dried basil
  • 1½ teaspoons dried oregano
  • 3/4 teaspoon ground black pepper
  • 3/4 teaspoon white sugar
  • 2½ cups cooked whole wheat elbow macaroni
  • 3 cups fresh sliced mushrooms
  • 15 cherry tomatoes, halved
  • 1 cup sliced red bell peppers
  • 3/4 cup crumbled feta cheese
  • 1/2 cup chopped green onions
  • 1 (4 ounce) can whole black olives
  • 3/4 cup sliced turkey pepperoni, cut into small pieces

 

Preparation

  • In a large bowl, whisk together olive oil, vinegar, garlic powder, basil, oregano, black pepper and sugar.
  • Add cooked pasta, mushrooms, tomatoes, red peppers, feta cheese, green onions, olives and pepperoni. Toss until evenly coated. Cover and chill 2 hours or overnight.

 

Nutrition information per serving

Calories: 405

Total Fat: 22g

Saturated Fat: 5g

Cholesterol: 17mg

Sodium: 232mg

Carbohydrates: 43g

Fiber: 6g

Protein: 26g

 

Source: modified from All Recipes

 

 

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Funded in part by USDA SNAP.

Running out of money for food? Contact your local food stamp office or go online to https://mydss.mo.gov/food-assistance/food-stamp-program. For more information, call MU Extension’s Show-Me Nutrition line at 1-888-515-0016.

 


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Last update: Monday, March 06, 2017