Greek Mac and Cheese Salad (#1288)

Pastas Salads Greek Main Side Low Fat Vegetarian
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  • 8 oz Elbow Macaroni whole wheat, or more as needed
  • 1/4 cup Sundried Tomatoes plus 2 tablespoons oil from the jar
  • 1/4 cup Mushrooms, Marinated drained and sliced if too big, plus 1 tablespoon marinade
  • 1/4 cup Artichoke Hearts marinated, drained, sliced if too big, plus 1 tablespoon marinade
  • 1/4 cup Green Olives or black, pitted and sliced
  • 1 cup English Cucumber peeled and diced
  • 1 cup Sweet Red Bell Peppers diced
  • 1/4 cup Red Onion peeled and thinly sliced
  • 1 Salt And Black Pepper to taste
  • 8 cups Mixed Salad Greens or arugula, or any your favorite greens
  • 1/2 cup Feta Cheese crumbled

Dressing For The Greens

  • 1/2 Tbsp Extra-Virgin Olive Oil
  • 1/2 tsp Dijon Mustard
  • 1 clove Garlic 1 small clove, minced


  1. Bring a large pot of salted water to a rolling boil.
  2. Boil the pasta for 10 to 12 minutes or until desired consistency.
  3. Drain well, return the pasta to the pot.
  4. 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.
  5. Season to taste with salt and black pepper.
  6. Gently toss the greens with olive oil, dijon mustard, garlic, salt and black pepper to taste.
  7. Divide the greens among the serving plates, top with pasta mixture.
  8. Sprinkle with feta cheese and serve.
  9. Note: The pasta salad can be made in advance, keep in an air-tight container, and put in the refrigerator until ready to serve.
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