Recipe
Salad
Greek ‘N' Elbows Salad
Primary Media
Author
Hy-Vee Test Kitchen
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Servings and Ingredients
Ingredients
Serves 18
| Quantity | Ingredient | Add |
|---|---|---|
| 1 (16 oz) package Hy-Vee elbow macaroni, uncooked | ||
| 1 c. crumbled feta cheese | ||
| ⅔ c. coarsely chopped Hy-Vee pitted ripe olives | ||
| 1 c. sliced radishes | ||
| ⅓ c. sliced green onion | ||
| 1 medium cucumber, thinly sliced | ||
| ⅔ c. Hy-Vee vegetable oil | ||
| 2 ½ tbsp. Hy-Vee lemon juice | ||
| 2 ½ tbsp. chopped fresh parsley | ||
| 1 clove(s) garlic, minced | ||
| 1 tsp. Hy-Vee oregano | ||
| Hy-Vee salt and Hy-Vee black pepper to taste |
Directions
- Cook pasta according to package directions. Drain.
- In a large bowl, toss hot cooked pasta with cheese, olives, radishes, onion and cucumber until well blended.
- In a small bowl, combine remaining ingredients.
- Toss with pasta mixture until evenly coated.
- Cover and refrigerate. Serve cold.
Nutrition facts
Servings
200 Calories per serving
Amounts Per Serving
- Total Fat: 11g
- Cholesterol: 5mg
- Sodium: 150mg
- Total Carbohydrates: 20g
- Protein: 5 g
Daily Values
0%
Vitamin A 4%
0%
Vitamin C 6%
0%
Iron 6%
0%
Calcium 6%