Greek Penne Pasta Salad
Introduction
This penne pasta salad is a healthier take on a classic cookout side dish.
Ingredients
1 (13.25-ounce) box whole-wheat penne
1 cup cooked fava beans or edamame
12 black olives, chopped (optional--omitting will reduce sodium)
1/2 a red onion, thinly sliced (optional)
2 cups cherry or grape tomatoes, quartered
juice and zest of one lemon
1/4 cup balsamic vinegar
1/4 cup olive oil
1/2 t dried oregano
handful each fresh basil and parsley, leaves only, chopped
pinch red pepper flakes
4 ounces crumbled reduced-fat feta (about 1 cup)
1 cup cooked fava beans or edamame
12 black olives, chopped (optional--omitting will reduce sodium)
1/2 a red onion, thinly sliced (optional)
2 cups cherry or grape tomatoes, quartered
juice and zest of one lemon
1/4 cup balsamic vinegar
1/4 cup olive oil
1/2 t dried oregano
handful each fresh basil and parsley, leaves only, chopped
pinch red pepper flakes
4 ounces crumbled reduced-fat feta (about 1 cup)
Directions
Prepare the pasta according to package directions, omitting any salt or fat.
In a large bowl, combine the remaining ingredients, except the feta.
Drain the pasta and immediately toss with the veggies and dressing.
Refrigerate for at least an hour, up to overnight. Add feta just before serving.
Serving Size: Serves 12. 1 1/2 cups per serving
In a large bowl, combine the remaining ingredients, except the feta.
Drain the pasta and immediately toss with the veggies and dressing.
Refrigerate for at least an hour, up to overnight. Add feta just before serving.
Serving Size: Serves 12. 1 1/2 cups per serving
Number of Servings: 12
Related Recipes
-
Mocha Frap-un-ccino
-
Basil and Sun-Dried Tomato Hummus
-
Kitchen Basics: Mushroom Stock
-
Slow Cooker Strawberry-Rhubarb Conserve
-
Arugula + Mozzarella Salad With Eggplant Caponata
-
Bruschetta-Stuffed Mushrooms
-
Summer Fresh Fruit Salad - Strawberry/Mango
-
Zucchini Chips
-
Broccoli and Cheese Soup
-
Sunday Morning Strawberry Pancakes