Photo: Anna Pelzer
Creamy Feta Greek Style Cucumber Pasta Salad
16 ingredients
10-12 Servings
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Estimated Nutrition (whole recipe, rough)
779
Calories
43g
Protein
34g
Fat
78g
Carbs
Counts 12 of 13 ingredients — the other 1 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 12 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Pasta | 1 cup cooked (140g) | 220 |
| Milk | 1 cup (244ml) whole | 149 |
| Olive Oil | 1 tbsp (14g) | 119 |
| Feta Cheese | 1 oz (28g) cheddar | 113 |
| Yogurt | 170g plain Greek | 100 |
| Onion | 1 medium (110g) | 44 |
| Cucumber | 1/2 cup sliced (52g) | 16 |
| Black Pepper | 1 tsp ground (2.3g) | 6 |
| Olive | 1 large (4g) | 4 |
| Dill | 5 sprigs fresh (1g) / 1 tsp dried | 4 |
| Thyme | 1 tsp dried (1.4g) | 4 |
| Salt | 1 tsp (6g) | 0 |
| Bean | not in our table | 0 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- 2 large Hot House Cucumbers, quartered and thinly sliced
- 2 cups dry pasta of choice, cooked to al dente
- 15 ounce can garbanzo beans, drained
- 1 cup pitted kalamata olives
- 1/2 cup crumbled Feta Cheese
- 1/4 teaspoon kosher salt
- 1/4 teaspoon Lawry’s Garlic Salt
- 1 cup Plain Greek Yogurt
- 2 tablespoons buttermilk
- 1/2 cup Feta Cheese
- 2 tablespoons chopped shallots
- 1 tablespoon extra virgin olive oil
- 1/4 teaspoon dried dill
- 1/4 teaspoon dried thyme
- 1/8 teaspoon Lawry’s Garlic Salt
- 1/4 teaspoon freshly ground black pepper
Directions
Step-by-step directions aren't available for this recipe in our database.
View the full recipe at the original source →
By pickypalate ·
Recipe sourced from
openrecipes