Greek Mac & Cheese Salad
Add feta cheese, sun-dried tomates, marinated artichoke hearts, mushrooms, olives, fresh cucumber, onions and bell peppers into cooked macaroni. Serve it over a bed of mixed greens, super tasty and refreshing.
Yield
4 servingsPrep
15 minCook
10 minReady
28 minLow Cholesterol, Trans-fat Free
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 8 | ounces |
pasta, elbow macaroni
whole wheat, or more as needed |
|
| ¼ | cup |
sundried tomatoes
plus 2 tablespoons oil from the jar |
|
| ¼ | cup |
mushrooms, marinated
drained and sliced if too big, plus 1 tablespoon marinade |
* |
| ¼ | cup |
artichoke hearts
marinated, drained, sliced if too big, plus 1 tablespoon marinade |
*
|
| ¼ | cup |
green olives
or black, pitted and sliced |
*
|
| 1 | cup |
english cucumber
peeled and diced |
*
|
| 1 | cup |
sweet red bell peppers
diced |
|
| ¼ | cup |
red onion
peeled and thinly sliced |
|
| 1 | x |
salt and black pepper
to taste |
*
|
| 8 | cups |
mixed salad greens
or arugula, or any your favorite greens |
*
|
| ½ | cup |
feta cheese
crumbled |
|
| Dressing for the greens | |||
| ½ | tablespoon |
olive oil, extra-virgin
|
|
| ½ | teaspoon |
dijon mustard
|
|
| 1 | clove |
garlic
1 small clove, minced |
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 231.2 | ml/g |
pasta, elbow macaroni
whole wheat, or more as needed |
|
| 59 | ml |
sundried tomatoes
plus 2 tablespoons oil from the jar |
|
| 59 | ml |
mushrooms, marinated
drained and sliced if too big, plus 1 tablespoon marinade |
* |
| 59 | ml |
artichoke hearts
marinated, drained, sliced if too big, plus 1 tablespoon marinade |
*
|
| 59 | ml |
green olives
or black, pitted and sliced |
*
|
| 237 | ml |
english cucumber
peeled and diced |
*
|
| 237 | ml |
sweet red bell peppers
diced |
|
| 59 | ml |
red onion
peeled and thinly sliced |
|
| 1 | x |
salt and black pepper
to taste |
*
|
| 1.9 | l |
mixed salad greens
or arugula, or any your favorite greens |
*
|
| 118 | ml |
feta cheese
crumbled |
|
| Dressing for the greens: | |||
| 7.5 | ml |
olive oil, extra-virgin
|
|
| 2.5 | ml |
dijon mustard
|
|
| 1 | clove |
garlic
1 small clove, minced |
|
Directions
Bring a large pot of salted water to a rolling boil.
Boil the pasta for 10 to 12 minutes or until desired consistency.
Drain well, return the pasta to the pot.
Add the remaining ingredients except mixed greens, feta cheese, and the dressing for greens into the pot, and gently toss until well coated and evenly combined.
Season to taste with salt and black pepper.
Gently toss the greens with olive oil, dijon mustard, garlic, salt and black pepper to taste.
Divide the greens among the serving plates, top with pasta mixture.
Sprinkle with feta cheese and serve.
Note: The pasta salad can be made in advance, keep in an air-tight container, and put in the refrigerator until ready to serve.
