Yields: 5 Servings

Mediterranean Pasta Salad


  • 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


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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