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Aegean Pasta Salad

Fettuccine.Inn's picture
Ingredients
  Mayonnaise/Low fat mayonnaise dressing 1 Cup (16 tbs) (Real Or Light)
  Milk 1⁄3 Cup (5.33 tbs)
  Lemon juice 1⁄4 Cup (4 tbs)
  Finely chopped fresh mint leaves 3⁄4 Cup (12 tbs)
  Finely chopped fresh parsley 1⁄2 Cup (8 tbs)
  Crumbled feta cheese 2 Ounce (1/2 Cup)
  Salt 1 Teaspoon
  Black pepper 1⁄2 Teaspoon
  Twists 7 Ounce, cooked, rinsed with cold water and drained
  Tomatoes 2 Medium, seeded and chopped
  Cucumber 1 Medium, seeded and chopped
  Sliced pitted ripe olives 1 Cup (16 tbs)
  Green onions 3 , sliced
Directions

MAKING
1. In large bowl, for making the dressing mix well mayonnaise, milk, lemon juice, mint, parsley, feta cheese, salt and pepper.
2. Toss pasta, tomatoes, cucumber, olives and green onions with the dressing to coat well.

SERVING
3. Serve after refrigerating with cover for one or two hours.

Recipe Summary

Difficulty Level: 
Medium
Course: 
Appetizer
Method: 
Tossed
Dish: 
Salad
Restriction: 
Lacto Ovo Vegetarian
Ingredient: 
Mayonnaise
Interest: 
Everyday
Preparation Time: 
45 Minutes
Servings: 
4

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