Greek Pasta Salad Recipe

Name: Greek Pasta Salad
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1/2 lb. pasta shells; 1/4 c. olive oil; 1 medium eggplant, cut into 1-inch cubes; 1/2 tsp. salt; 2 garlic cloves, minced or pressed; juice of 1 lemon; 2 Tbsp. water; 1 red or green bell pepper; 1 (14 oz.) can artichoke hearts, drained and quartered; 1 cucumber, peeled, seeded and diced; 2 tomatoes, diced; 1 celery, stalk, sliced; 2 scallions or green onions, chopped; 2 Tbsp. chopped fresh dill (2 tsp. dried); 1 Tbsp. chopped fresh oregano (1 tsp. dried); salt and pepper to taste; 1 c. grated or crumbled Feta cheese; Greek olives

Servings: persons

1/2 lb. pasta shells
1/4 c. olive oil
1 medium eggplant, cut into 1-inch cubes
1/2 tsp. salt
2 garlic cloves, minced or pressed
juice of 1 lemon
2 Tbsp. water
1 red or green bell pepper
1 (14 oz.) can artichoke hearts, drained and quartered
1 cucumber, peeled, seeded and diced
2 tomatoes, diced
1 celery, stalk, sliced
2 scallions or green onions, chopped
2 Tbsp. chopped fresh dill (2 tsp. dried)
1 Tbsp. chopped fresh oregano (1 tsp. dried)
salt and pepper to taste
1 c. grated or crumbled Feta cheese
Greek olives

1
Bring a large covered pot of water to a rapid boil.
2
Cook the pasta shells, uncovered, until al dente, then drain.
3
Rinse under cold water until cool; drain again.
4
Heat oil in a large saucepan. Add eggplant; cover and cook 3 minutes on medium heat.
5
Stir in salt, garlic, lemon juice and 2 tablespoons water.
6
Cover and simmer for 6 to 8 minutes, until the eggplant is almost tender. Add diced pepper and, if using dried herbs, add the dill and oregano.
7
Simmer a few minutes more, until the pepper is cooked but still has some crunch.

718

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 18 ingredients. The key ingredients include: 1/2 lb. pasta shells, 1/4 c. olive oil, 1 medium eggplant, cut into 1-inch cubes, 1/2 tsp. salt, and more.

Yes, Greek Pasta Salad falls under the Pasta & Noodles category and is a great choice for this type of meal.

Keep refrigerated in an airtight container and enjoy within 1–2 days for the best freshness. Best served cold — no reheating needed.

Greek Pasta Salad

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