Greek Medley Pasta Salad

25 6 servings
Recipe By
(20) 16 Reviews
Prep Time
Total Time

6 servings

Serve this salad on romaine leaves for a perfect summertime side dish for grilled meats.

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What You Need

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Make It

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  • Just follow our 2 simple steps

  • Combine 1 cup halved cherry tomatoes, 1/4 cup chopped green onions, 1/2 cup each chopped English cucumbers, sliced pitted medium ripe olives and Kraft Feta with Oregano, Sun Dried Tomatoes and Cracked Peppercorns. Add 1/3 cup Kraft Greek Feta and Oregano Dressing.
  • Cook 2 cups small shell pasta according to package directions; drain and rinse with cold water. Toss with vegetable mixture and 1 Tbsp. chopped fresh parsley.

Cooking Know-How

Rinsing pasta with cold water stops the cooking process and prevents pasta from becoming soggy.


  • 6 servings

Healthy Living

  • Healthy Living

Nutritional Information

Serving Size 6 servings
Calories 224
% Daily Value
Total fat 9.6g
Saturated fat 2.3g
Cholesterol 10mg
Sodium 447mg
Carbohydrate 28.4g
Dietary fibre 2.3g
Protein 6.2g
Vitamin A 4 %DV
Vitamin C 10 %DV
Calcium 7 %DV
Iron 14 %DV

* Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.

Ratings & Reviews

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  • jin777 |

    I served this salad at a barbeque and everyone liked it. It was very easy to make, I will make it again. I mixed the veg and cheese with the dressing and refrigerated it for a couple of hours. When it was time to eat, I mixed the pasta and veg together.

  • dianakoziol |

    This was so easy to make & very tasty. I added more cucumber & tomatoes. I have also made it by adding some blue cheese to the salad. Fantabulous.

  • macraesandra |

    this was an easy good recipe although i did double it and still added another cup of tomatoes and another cucumber