Recipe
Salad
Greek Rotini Salad
Primary Media
Author
Hy-Vee Test Kitchen
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Servings and Ingredients
Ingredients
Serves 7
| Quantity | Ingredient | Add |
|---|---|---|
| 1 (13.25 oz) package Hy-Vee whole wheat rotini | ||
| ¾ c. walnut pieces or halves | ||
| ¾ c. crumbled feta cheese | ||
| ¾ c. diced red onion | ||
| ½ c. chopped fresh basil leaves | ||
| 3 tbsp. walnut oil | ||
| ¼ c. Hy-Vee Select red wine vinegar | ||
| 2 clove(s) garlic, minced | ||
| 1 tsp. Dijon mustard | ||
| Hy-Vee salt and Hy-Vee pepper, to taste |
Directions
- Cook the pasta according to the directions on the package. Drain the pasta, rinse under cold water and put it in the refrigerator to chill.
- In a dry sauté pan, toast the walnuts over medium-high heat until they are fragrant, about 2 minutes. Set the walnuts aside to cool, then chop coarsely.
- In a large bowl, toss together the chilled pasta, walnuts, feta cheese, onion and basil. In a small bowl, whisk together the oil, vinegar, garlic and mustard. Pour dressing over the pasta salad mix and toss to combine. Season with salt and pepper, if desired.
Nutrition facts
Servings
350 Calories per serving
Amounts Per Serving
- Total Fat: 17g
- Cholesterol: 5mg
- Sodium: 135mg
- Total Carbohydrates: 44g
- Protein: 11g
Daily Values
0%
Vitamin A 4%
0%
Vitamin C 4%
0%
Iron 10%
0%
Calcium 6%
Recipe Source:
Hy-Vee whole wheat rotini package.