Makes 7-8 Side Dish Servings
By Chef Antonio Cecconi
Get ready for Independence Day celebrations and summer family potlucks with a refreshingly cool Greek Salad featuring Dreamfields Rotini.
Ingredients:
8 ounces Dreamfields Rotini
1/2 cup chopped red onion
1/2 cup sliced black olives
1/2 cup (2 ounces) Feta cheese, crumbled
1/2 cup chopped green pepper
4 ounces Roma tomatoes, quartered
1/4 cup extra virgin olive oil
3 tablespoons red wine vinegar
Salt and pepper to taste
1 tablespoon chopped fresh basil
1 tablespoon chopped fresh oregano
Directions:
- Cook Rotini according to package directions; rinse in cold water and drain well.
- Whisk together olive oil, red wine vinegar, salt, pepper, basil and oregano until well blended.
- Toss pasta gently with vegetables and dressing mixture.
- Refrigerate before serving.
Nutrition information per serving (1/8 of recipe): 219 calories; 6 g protein; 9 g digestible carbohydrates; 11 g fat; 1 g saturated fat; 7 mg cholesterol; 273 mg sodium; 4 g total dietary fiber.
A crowd favorite- I’m always asked to bring this salad to family gatherings. I substitute Kalamata olives and add more basil.
Always a hit. Suggest you add a little garlic to the dressing, and use cherry tomatoes if it will be a while before serving.
I made this on Wednesday before Thanksgiving so that if someone got hungry or was tired of Turkey they would have an alternative. Didn’t make it through Thursday! This would be great for any time. For a meal or a side dish. I have already sent it to friends. I used cherry tomatoes instead just for storing purposes. This is a keeper! D
My family loved this! Made it with sundried tomato and the kalamata olives. Already fighting over who gets to take the leftovers!