Yields: 5 Servings

Mediterranean Pasta Salad

Ingredients

  • 3 tbls. REGINA Red Wine Vinegar
  • 3 tbls. salad oil
  • 2 tbls. plain low-fat yogurt
  • 1 whole small clove garlic, crushed
  • 1/8 teaspoon black ground pepper
  • 1 quart cooked pasta
  • 1 cup fresh tomatoes, chopped
  • 1/4 cup cucumber, peeled and sliced
  • 1/4 cup ripe olives, sliced
  • 1/4 cup red onion, chopped
  • 1/2 cup feta cheese, crumbled
  • 2 tbls. chopped cilantro or parsley
  • 3 tbls. REGINA Red Wine Vinegar
  • 3 tbls. salad oil
  • 2 tbls. plain low-fat yogurt
  • 1 whole small clove garlic, crushed
  • 1/8 teaspoon black ground pepper
  • 1 quart cooked pasta
  • 1 cup fresh tomatoes, chopped
  • 1/4 cup cucumber, peeled and sliced
  • 1/4 cup ripe olives, sliced
  • 1/4 cup red onion, chopped
  • 1/2 cup feta cheese, crumbled
  • 2 tbls. chopped cilantro or parsley

Directions

In large bowl, whisk together vinegar, oil, yogurt, garlic and pepper. Add pasta, tomatoes, cucumbers, olives, onions, cheese and cilantro, tossing to coat well; cover. Refrigerate 6 hours or overnight, stirring occasionally. Store, refrigerated, up to 3 days. 

*4 ounces grated Parmesan cheese may be substituted for feta cheese.
In large bowl, whisk together vinegar, oil, yogurt, garlic and pepper. Add pasta, tomatoes, cucumbers, olives, onions, cheese and cilantro, tossing to coat well; cover. Refrigerate 6 hours or overnight, stirring occasionally. Store, refrigerated, up to 3 days.

*4 ounces grated Parmesan cheese may be substituted for feta cheese.
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