Greek Style Pasta Salad

Name: Greek Style Pasta Salad
Prep time: 30 min
Cook time: 15 min
Total time: 45 min
Cuisine: European, Mediterranean, Greek
Ingredients: Barilla protein rotini 12 oz; 2 15 iz cans Cannellini beans; 10 oz Kalamata olives; 1 pint Grape tomatoes; 8 oz Feta; 2 large Bell pepper; 10 oz Artichoke hearts marinaded; 3 packets Greek dressing mix; 3/4 Cup Red wine vinegar; 1/2 Cup Olive oil

6 steps

Prep:30minCook:15min

Loaded with many different flavors and textures, fiber, and plant protein. Highly customizable to personal tastes. NOTE: This makes a huge quantity of pasta salad.

Updated at: Tue, 09 Jul 2024 14:50:45 GMT

Nutrition balance score

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Ingredients

12 servings

12 ozrotini

protein

2 x 15Cannellini beans

iz cans

10 ozKalamata olives

1 pintgrape tomatoes

8 ozfeta

2bell pepper

large

10 ozArtichoke hearts

marinaded

3 packetsGreek dressing mix

¾ cupred wine vinegar

½ cupolive oil

Instructions

Step 1

In a large bowl combine 3 packets of dressing mix, 3/4 C. vinegar, and 1/2 C. Olive oil.

Step 2

Add 2 15 oz cans of cannellini beans that have been rinsed and drained, and toss to coat.

Step 3

Add olives (drained, pitted, and sliced) and artichoke hearts, drained, and stir again. Leave to marinate while you cook the rotini.

Step 4

Cook 1 12 oz. box of Barilla protein + Rotini according to the package instructions.

Step 5

When the pasta is cooked, drain it and run under cool water and drain again. Add to the marinated beans and toss. The pasta salad can be left covered tightly in the fridge at this point for up to 12 hours before adding the fresh ingredients, if needed.

Step 6

Slice 1 point of grape tomatoes in half, cut 8 oz feta cheese into 1cm cubes, and chop 2 large bell peppers. Add everything to the pasta mixture and again toss to coat in the dressing. Pasta salad will keep well in the fridge, covered tightly, for up to 5 days.