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Greek Pasta Salad

  • Cooking timeN/A
  • Prep time25 min
  • Recipe serves 6


  • 2 cups uncooked spiral-shaped pasta
  • 1 medium onion , thinly sliced
  • 1 large tomato , chopped
  • 1/2 seedless cucumber , chopped
  • 1 medium red bell pepper , seeded and chopped
  • 3/4 cup crumbled light feta cheese (17% m.f)
  • 1/2 cup black olives
  • 1 Tbsp. balsamic vinegar
  • 3 Tbsp. BecelĀ® Oil
  • 2 cloves garlic , finely chopped
  • 2 Tbsp. chopped fresh mint leaves , (optional)
  • 2 Tbsp. chopped fresh basil leaves , (optional)

Nutrition facts

Total Fat10.00 g
Saturated Fat2.500 g
Trans Fat0.000 g
Polyunsaturated Fat2.700 g
Monounsaturated Fat4.000 g
Cholesterol5 mg
Sodium320 mg
Total Carbs28.00 g
Dietary Fiber3.0 g
Sugars4.00 g
Protein8.00 g
Calcium8 %
Iron10.00 %
Omega-30.00 g
Omega-60.30 g
Vitamin C60.0 %
Vitamin A25.0 %


  1. Cook pasta according to package directions until almost tender. Drain and rinse with cold water until completely cool.
  2. Toss cooked pasta with remaining ingredients in large serving bowl. Season to taste with salt and pepper. Serve at room temperature. Refrigerate up to 2 days.