Cook pasta. Drain and toss with 1 tbsp olive oil. Mash together feta and white wine vinegar. Whisk in parsley, garlic, oregano, salt, pepper and olive oil. Toss dressing with red pepper, onion, olives and pasta. Refrigerate. Add cherry tomatoes and cucumber before serving and toss.
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
|Serving Size: 1 Serving (213g)|
|Recipe Makes: 4 Servings|
|Calories from Fat: 59 (20%)|
|Amt Per Serving||% DV|
|Total Fat 6.6g||9 %|
|Saturated Fat 0.9g||5 %|
|Monounsaturated Fat 3.5g|
|Polyunsanturated Fat 1.3g|
|Cholesterol 61.3mg||19 %|
|Sodium 27.6mg||1 %|
|Potassium 273.7mg||7 %|
|Total Carbohydrate 48.1g||14 %|
|Dietary Fiber 0.7g||3 %|
|Sugars, other 47.4g|
|Protein 10g||14 %|
Powered by: USDA Nutrition Database
Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.
Calories per serving: 296
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