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Ingredients
- 4 tbsp. lemon juice
- 4 tbsp. extra virgin olive oil
- 1/2 teaspoon salt
- 1/4 teaspoon pepper
- 1/4 teaspoon oregano
- 1 clove garlic, crushed
- 18 lg. black olives, pitted and sliced
- 3 c. cooked rotini or possibly shell pasta
- 3 med. tomatoes, quartered
- 1 1/2 c. cucumber, minced
- 1 c. green pepper, thinly sliced
- 1/4 c. radishes, thinly sliced
- 1/4 c. green onions, sliced
- 2 tbsp. fresh parsley, minced
- 4 ounce. Feta cheese, crumbled
Directions
- In a screw-top jar, combine lemon juice, oil, salt, pepper, oregano, and garlic. Shake till well blended. Refrigeratethoroughly. In a large bowl, combine pasta, tomatoes, cucumber, green pepper, radishes, green onion, and parsley. Pour dressing over salad. Toss gently to coat pasta and vegetables proportionately.
- Divide into 6 equal servings. Top each serving with 2 sliced olives and 3/4 oz crumbled Feta cheese.
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Nutrition Facts
| Amount Per Recipe | %DV |
|---|---|
| Recipe Size 1848g | |
| Calories 5696 | |
| Calories from Fat 2977 | 52% |
| Total Fat 333.15g | 416% |
| Saturated Fat 60.18g | 241% |
| Trans Fat 0.0g | |
| Cholesterol 101mg | 34% |
| Sodium 2520mg | 105% |
| Potassium 3128mg | 89% |
| Total Carbs 566.33g | 151% |
| Dietary Fiber 31.7g | 106% |
| Sugars 39.97g | 27% |
| Protein 114.85g | 184% |
