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Super Supremo Greek Pasta Salad Recipe

Looking for an easy Super Supremo Greek Pasta Salad recipe? Learn how to make Super Supremo Greek Pasta Salad using healthy ingredients.


Submitted by psephomant

Makes 15 servings



This recipe was born out of my eternal disappointment with the greek style pasta salads that catering companies keep bringing to the office to go with meeting lunches, which always seemed to lack something (flavor). So, one day I decided to try to make a greek style pasta salad that HAD that something. Below is what I came up with and it has quickly become the most requested item on my "bring into the office" list. Options for this recipe include: switch the pasta out for couscous or whole wheat pasta. Add different veggies or some garbanzo beans. Throw in some pepperoncini for an nice kick. The possibilities are endless

Recipe Ingredients for Super Supremo Greek Pasta Salad

1/2 lb pasta
1 orange bell pepper, chopped
1 yellow bell pepper, chopped
1 english cucumber, diced
3 oz. sliced black olives
8 oz grape tomatoes, sliced in half
4 oz fat free feta cheese, crumbled
3 tsp minced garlic
2 tbsp olive oil
2 cups red wine vinegar
3 tbsp greek seasoning
1 dash lemon juice (optional)

Recipe Directions for Super Supremo Greek Pasta Salad

  1. Note: This recipe is largely played by ear. I?ve approximated the measurements for the ingredients but it really is trial and error. All I can say is be generous with the vinegar and seasoning and you really can?t go wrong!

  2. Follow directions on box for cooking pasta; cook al dente. I like to add a little salt to the water once it starts boiling, adds a little flavor to the pasta.

  3. While the pasta is cooking, clean and chop your veggies. I like my onions chopped pretty small but will leave large chunks for the bell pepper. The grape tomatoes I just slice in half. Toss all ingredients in a large bowl, as this will make a big batch. Drain olives and add to the mix.

  4. When the pasta is finished cooking, drain and run under cold water to stop it from cooking further and cool it off.

  5. Add the vinegar, olive oil, garlic, and seasoning to the veggies and add pasta to the bowl. Use salad tongs to mix ?er up.

  6. Finally add the feta cheese. Mix everything together and taste test. Add more vinegar and seasoning as necessary. I like to add a dash of lemon juice for a bit of extra zip.

  7. Allow the salad to sit for about an hour so the flavors can mix together. I usually get a little impatient and have a teeny bit right after I make it but it really is best if it?s allowed to sit for a while.

  8. Best served at room temperature.

Categories

Pasta, Vegetables, Main Dish, Salads, Side Dish, American, Greek, Boil, Quick, Vegetarian

Nutrition Facts
Serving Size 116.8g
Amount Per Serving
Calories
96
Calories from Fat
26
% Daily Value*
Total Fat
2.9g
4%
Saturated Fat
0.4g
2%
Trans Fat
0.0g
Cholesterol
11mg
4%
Sodium
273mg
11%
Potassium
163mg
5%
Total Carbohydrates
12.6g
4%
Dietary Fiber
0.8g
3%
Sugars
1.8g
Protein
4.0g
Vitamin A 19% Vitamin C 38%
Calcium 4% Iron 5%
* Based on a 2000 calorie diet

Nutritional details are an estimate and should only be used as a guide for approximation.
Legend

Fat
Protein
Carbs
Alcohol
Other

Calorie Breakdown
Nutrition Breakdown
Daily Values
Daily Values

Health Information

Nutrition Grade
96% confidence
B+
  Good points
  • Low in saturated fat
  • High in vitamin A
  • Very high in vitamin C
  •   Bad points
  • High in sodium
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