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• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  European >> Greek >> Greek

• Dietary Style

• Source

  Genius Kitchen(food.com)

| 1. Cook pasta according to package directions. Drain in a colander. Rinse with cold water; drain again. | 2. In a large bowl toss together the cooked pasta, tomatoes, cucumber, green onions, and olive. | 3. In a screw-top jar combine the olive oil, lemon juice, basil, the 2 tablespoons oregano, anchovy paste (if using), garlic, salt, and pepper. Cover and shake well. Drizzle over past mixture; toss to coat. | 4. Cover and chill in refrigerator for as least 2 hours or up to 24 hours. | 5. To serve, add feta cheese; toss. Sprinkle fresh oregano leaves. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
mostaccioli pasta	12	ounces	uncooked uncooked	302.6	0.0	67.32	1.7
cherry tomato	2	cups	quartered	302.6	0.0	67.32	1.7
cucumber	1	halved	sliced	-	-	-	-
green onion	4		sliced	76.68	16.3016	2.7548	1.3348
kalamata olive	1/3	cup	pitted halved	302.6	0.0	67.32	1.7
olive oil	1/2	cup		954.72	0.0	0.0	108.0
lemon juice	1/2	cup		26.84	8.418	0.42700000000000005	0.2928
basil	2	tablespoons		1.219	0.1404	0.16699999999999998	0.0339
oregano	2	tablespoons		15.9	4.1352	0.54	0.2568
anchovy paste	1	tablespoon		302.6	0.0	67.32	1.7
garlic clove	4 -6		minced	0.0	0.0	0.0	0.0
salt	1/4	teaspoon		-	-	-	-
black pepper	1/4	teaspoon	ground	1.4432	0.3677	0.0597	0.0187
feta cheese	1	cup	crumbled	396.0	6.135	21.315	31.92
oregano leaf				302.6	0.0	67.32	1.7

- Means that suitable USDA nutrition profile could not be mapped for this ingredient-unit combination.