Name: Greek Pasta Salad
Yield: Serves 8
Ingredients: 2 tablespoons capers, drained; 1 pound rigatoni pasta; 1 broccoli crown, florets cut into small pieces; Salt and pepper, to taste; 3 tablespoons chopped fresh mint leaves; 2 tablespoons freshly squeezed lemon juice (from about ½ lemon); 3 tablespoons red wine vinegar; 2 teaspoons dried oregano; 2 large bell peppers (1 red and 1 yellow), seeded and cut into large dice; 1 medium red onion, cut into thin rings; 1 pint sweet grape tomatoes, cut in half; 1 7-ounce bag organic baby spinach; 3 sun-dried tomatoes, cut into thin strips; 16 kalamata olives, pitted and cut in half; 4 ounces feta cheese, crumbled; ¼ cup extra-virgin olive oil

Preparation info

Serves
8

Difficulty
Easy

Appears in

Welcome to Claire's

By Claire Criscuolo

Published 2014

About

We’ve been making this salad ever since we opened our doors, and it’s as popular as ever. It’s beautiful, too, with the vibrant colors from the healthful ingredients.

Ingredients

1 pound rigatoni pasta
2 large bell peppers (1 re

Method

Cook the pasta according to package directions. Drain, rinse under cold water, and drain again. Turn the pasta into a large bowl. Add the peppers, onion, tomatoes, spinach, sun-dried tomatoes, olives, capers, and broccoli. Using two wooden spoons, toss gently to combine. Drizzle the olive oil evenly over the salad and toss to coat. Drizzle the vinegar and the lemon juice

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Greek Pasta Salad

Ingredients

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