Greek Isles Pasta Salad

Name: Greek Isles Pasta Salad
Prep time: 5 min
Total time: 20 min
Yield: 8 servings, 1 cup each
Ingredients: 3 cups farfalle (bow-tie pasta) , uncooked; 2 cups tightly packed baby spinach leaves; 1 cup KRAFT Natural Feta Cheese Crumbles; 1 cup cherry tomatoes , halved; 3/4 cup rinsed canned chickpeas (garbanzo beans); 1/2 cup ATHENOS Greek Vinaigrette Dressing with Real ATHENOS Feta Cheese

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Recipe by Kraft

Prep Time

5
min.

Total Time

20
min.

Servings

8 servings, 1 cup each

Can't make it to the Greek isles this year? Take a shorter trip to the supermarket to get feta and vegetables for this tasty pasta salad.

What You Need

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3 cups farfalle (bow-tie pasta), uncooked
2 cups tightly packed baby spinach leaves
1 cup KRAFT Natural Feta Cheese Crumbles
1 cup cherry tomatoes, halved
3/4 cup rinsed canned chickpeas (garbanzo beans)
1/2 cup ATHENOS Greek Vinaigrette Dressing with Real ATHENOS Feta Cheese

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Make It

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Cook pasta as directed on package, omitting salt; drain.
Place pasta in large bowl. Add remaining ingredients; mix lightly.

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GOYA is a registered trademark of Goya Foods, Inc.

Kitchen Tips
Nutrition

Make Ahead

This simple, yet flavorful, salad can be prepared ahead of time. Refrigerate up to 3 hours before serving.

Variation

Mix 1/2 cup KRAFT Zesty Italian Dressing, 2 Tbsp. lemon juice and 1 tsp. dried oregano leaves until blended; use instead of the vinaigrette dressing.

Servings

8 servings, 1 cup each

Healthy Living

Diabetes Center

Carb Choices: 2 Carb Choice

Diet Exchange

2-1/2 Starch
2 Fat

Nutrition Bonus

This Greek-inspired pasta salad is a good source of vitamin A from the combination of tomatoes and spinach.

Nutritional Information

Serving Size 8 servings, 1 cup each
AMOUNT PER SERVING
Calories	270

Total fat	10g
Saturated fat	3g
Cholesterol	10mg
Sodium	370mg
Carbohydrate	35g
Dietary fiber	3g
Sugars	3g
Protein	10g
% Daily Value
Vitamin A	15 %DV
Vitamin C	8 %DV
Calcium	8 %DV
Iron	10 %DV

* Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.

Ratings & Reviews

Rated 5 out of 5 by Rosiecheex from I made this yesterday for fathers day and my husband totally raved about it. I made this yesterday for fathers day and my husband totally raved about it. It is the best pasta salad I have ever had. I didn't have greek vinaigrette so I made my own from the suggestion at the bottom of the recipe, only I had no lemon juice so I used fresh lime juice instead. In place of the crumbles, I used garlic and herb flavored feta cheese. It was so good. This will be my go to recipe for pasta salads from now on.

Date published: 2008-06-16

Rated 4 out of 5 by Katrina15 from 3 cups of pasta and only 1/2 cup of dressing? 3 cups of pasta and only 1/2 cup of dressing? I don't think so.... I used about a lb of pasta and a whole bottle of the dressing.. I tried to wing it. No time to get back on line for the recipe. I forgot the spinach and the chick peas... Just added cucumber and a spanish onion (purple). It just takes so much dressing. It absorbs so quicky. I always save some before I serve it, at the last minute...

Date published: 2007-09-04

Rated 5 out of 5 by chocolatebar from Even my 17-year old nephew and my picky husband who doesn't eat spinach leaves loved this one. Even my 17-year old nephew and my picky husband who doesn't eat spinach leaves loved this one. I couldn't stop eating it while cleaning up after supper! I couldn't find the Med. cheese or the Greek vinaigrette at my local grocer, so I used another cheese crumble blend and used the Italian dressing version. It was wonderful. I can't wait to have the leftovers for lunch today!

Date published: 2007-06-27

Rated 4 out of 5 by jlweber0327 from This is a great recipe that gets in your beans and spinach! This is a great recipe that gets in your beans and spinach! I removed the thin skins from the chickpeas. The skins are thin like onion skins, but many people mistake them for onions or shallots and pass over the dish. I mixed everything except the dressing the night before, covered and refrigerated then added the dressing a few hours before the event and the spinach was fine.

Date published: 2009-06-02

Rated 5 out of 5 by MoonLagoon from I make this for every BBQ and picnic.. I make this for every BBQ and picnic.. I double it and we never have leftovers! All I do different is add a good bit more dressing, and I use some sort of Athenos feta cheese that's got some seasonings in with it.. I also use grape tomatoes instead of cherry.. I save extra chickpeas, spinach, and tomatoes to garnisht the top -- very yummy and always a huge hit! Thanks Kraft!!

Date published: 2008-01-09

Rated 1 out of 5 by cooknkara from This salad looked so good when I first saw it but it was horrible! This salad looked so good when I first saw it but it was horrible!! Of course I had to doctor it up (as I do with most recipes- ESPECIALLY every Kraft recipe), adding spices and olives and arthichokes but it was just ALL a bad mix. I love trying new salads and this one just had a bad taste. The dressing was about $4.00 too.. not worth it in my book; sorry.

Date published: 2009-07-20

Rated 4 out of 5 by cwagaman from I made this recipe twice, once for a family reunion, and again for a potluck picnic and got rave... I made this recipe twice, once for a family reunion, and again for a potluck picnic and got rave review both times. I had an abundance of fresh basil from the garden, so added approximately 1/3 cup or less chopped. Also added the sliced olives. Make ahead of time to blend flavors, but add spinach and feta right before serving, or going to destination.

Date published: 2010-08-25

Rated 5 out of 5 by staying from This pasta salad has been a delicious and healthy way to start my summer party's. This pasta salad has been a delicious and healthy way to start my summer party's. I served this Greek pasta salad for a ladies luncheon and a birthday party. I was not able to find the cheese called for in the recipe so I used feta cheese crumbles. I used twice as much dressing because my bowtie pasta soaked it up. What a beautiful salad this is.

Date published: 2007-06-10