Aegean Salad

Preparation:  10 min. Cooking: 10 min. Total: 20 min.
Recipe photo
  • 2 Cup medium, cooked pasta shells
  • 1/2 Cup parsley , chopped
  • 1/2 Cup Kalamata olives , or Greek olives
  • 4 Tbsp grated Parmesan cheese
  • 4 Fl Oz italian dressing , or Greek dressing
  • 4 Fl Oz mayonnaise , or salad dressing
  • 1 1/2 tsp dried oregano
  • 3/4 tsp black pepper
  • 1 Cup feta cheese, crumbled
  • 1 tomatoes , chopped
In large bowl, combine cooked pasta, celery, olives and Parmesan cheese. In small bowl, combine dressing, mayonnaise, oregano, and black pepper; toss with pasta mixture. Cover and refrigerate 1-2 hours. Before serving, fold in feta cheese and chopped tomato.
Calories
300 Cal
Fat
20 g
Carbs
22 g
Protein
8.1 g
Fiber
1.7 g
Sugar
4.8 g
Cholesterol
31 mg
Sodium
910 mg


Nutrients

Fiber     1.7 g
Fat     20 g
Sugar     4.8 g
Carbs     22 g
Protein     8.1 g
Calories     300 Cal

Fats

Fat, Poly     6.5 g
Fat, Mono     5.5 g
Fat, Sat     6.5 g
Fat, Trans     0 g
Fat, Percent     61 %

Vitamins

Vitamin, K     110 mcg     89 %
Vitamin, A     840 IU     28 %
Vitamin, B12     0.6 mcg     23 %
Niacin     1.1 mg     7 %
Riboflavin     0.3 mg     23 %
Vitamin, C     9.6 mg     11 %
Vitamin, D     0 IU     0 %
Vitamin, B6     0.2 mg     11 %
Vitamin, E     1.9 mg     13 %
Panto, Acid     0.4 mg     7.7 %
Choline     14 mg     2.5 %
Thiamin     0.2 mg     14 %

Minerals

Calcium     200 mcg     20 %
Phosphorus     150 mg     22 %
Magnesium     21 mg     5 %
Copper     0.1 mcg     13 %
Fluoride     3.2 mcg     81 %
Zinc     1.3 mg     12 %
Cholesterol     31 mg     0.4 %
Sodium     910 mg     61 %
Selenium     15 mcg     28 %
Manganese     0.2 mg     3.2 %
Potassium     140 mg     2.9 %
Iron     1.9 mg     23 %