Mother Earth Living

Kitchen Table: Greek Pasta Salad

By The Herb Companion staff
December/January 1994
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Serves 8 to 10

Make this colorful and hearty main-course salad an hour before serving to give the flavors time to blend in the refrigerator.

• 2 cups finely chopped spinach
• 1 large tomato, diced
• 1 large red onion, finely chopped
• 3 green onions, chopped
• 1/2 green pepper, cut in julienne strips
• 1/2 red pepper, cut in julienne strips
• 1 avocado, diced
• 1/2 cup each sliced mushrooms, sliced green olives with pimentos, sliced black olives, and finely chopped fresh parsley
• 1/4 cup each slivered almonds, chopped cashews, and sesame seeds
• 1/2 pound feta cheese, crumbled
• 2 cloves garlic, minced
• 4 tablespoons finely chopped fresh oregano (2 1/2 tablespoons dried)
• 3 tablespoons finely chopped fresh basil (2 tablespoons dried)
• 2 tablespoons fresh thyme (1 1/2 tablespoons dried)
• 1/4 teaspoon freshly ground black pepper
• Salt to taste
• 2 cups pasta, cooked al dente


• 1/3 cup apple cider vinegar
• 1/3 cup olive oil
• 1/2 cup dry red wine

1. Combine the salad ingredients and seasonings in a large bowl. Gently toss to mix.

2. Place the vinegar and olive oil in a small bottle, cap, and shake. Drizzle this over the salad, then sprinkle with the wine. Gently mix the salad, then refrigerate it until ready to serve.

Cynthia Miville, Anchorage, Alaska

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