Greek · salad

Greek Pasta Salad

Greek Pasta Salad reads salinity 6.4, umami 5.7 and funk & ferment 4.4 on Palate's 0–10 flavor X-ray — a Greek salad, about 2 hr 20 min. Measured from the recipe itself: ingredients and technique.

The flavor X-ray — six axes, 0–10

• Umami & Savory — 7.4 / 10
• Sweet & Fruity — 3.3 / 10
• Sour & Bright — 3.7 / 10
• Bitter & Earthy — 3.6 / 10
• Rich & Fat — 3.8 / 10
• Aromatic & Spice — 1.4 / 10

The measured notes (of 18)

Salinity 6.4 · Umami 5.7 · Funk & Ferment 4.4 · Richness 3.7 · Sourness 3.4 · Smoke 3.1 · Sweetness 2.7 · Fruity 2.1 · Earthy 1.6 · Bitterness 1.3 · Heat 1.3 · Herbaceous 1.1 · Citrus 1.0

What's in it (10)

• 1 (12 ounce) box rotini pasta, prepared
• 1 large cucumber, sliced
• 1 (6 ounce) can olives, drained
• 1 (10 ounce) package cherry tomatoes
• 1 (12 ounce) can artichoke hearts, drained and chopped
• 1 (8 ounce) package pepperoni slices or (8 ounce) package salami, each slice cut in half
• grilled bell pepper (optional)
• 4 ounces crumbled feta cheese
• Dressing
• 1 (8 ounce) packet of good season's salad dressing, I prefer Cheese and Garlic but Italian works as well, prepared as directed

Time & effort: about 2 hr 20 min (20 min active) · effort: easy

Nutrition (per 100 g, engine-estimated): 210.7 kcal, 6.1 g protein, 10.2 g fat, 23.7 g carbs

Dietary: Contains meat · Contains dairy — engine-derived; double-check anything allergy-critical.

How it's cooked (4 steps)

1. Prepare and cook pasta as directed on package.
2. Add all ingredients together in a large bowl.
3. Toss until all ingredients are well coated.
4. Cover and refrigerate at least 2 hours.

Dishes with a similar flavor shape

• Arroz con Gandules — Puerto Rican
• Pasta all'Amatriciana — Italian
• Mangú con Los Tres Golpes — Dominican
• Muffuletta — Cajun/Creole
• Banh Mi — Vietnamese

Keep reading: what salinity, umami, funk & ferment mean in the flavor lexicon · the world's cuisines, by flavor.

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Every number above is Palate's engine-measured estimate, computed from this recipe's ingredients and techniques — not human-tasted ratings or reviews.