Recipe ReDux Post # 69 Greek Pasta Salad
The Recipe ReDux for April is centered around perfect picnic foods. Being that April 23rd is Picnic Day, we were challenged to developed picnic worthy healthy recipes. I chose to do a pasta salad since it is a delicious take along food and works well as a side or a main meal. I had been wanting to try some red lentil gluten free pasta I bought at Trader Joes recently so this was the perfect opportunity, and it was quite tasty! Regular pasta works well in the recipe too and the combo of olives, sundried tomatoes and feta cheese in a light fresh dressing is a winner. I hope you will try it out along with the other great picnic foods created by the Recipe Redux group!
Ingredients
2 cups cooked and cooled pasta (preferably penne, spirals or
bowties, I used Trader joes red lentil pasta, which is gluten free)
¼ cup chopped kalamata olives
¼ cup chopped sundried tomatoes
¼ cup low fat crumbled feta cheese
2 Tablespoons lemon juice
2 Tablespoons olive juice
1 Tablespoon seasoned rice vinegar or red wine vinegar
1 Tablespoons olive oil
spinach/chopped cucumbers (optional, for garnish)
Directions:
Add the pasta, olives and sundried tomatoes to a medium
sized bowl. In a small bowl whisk together
the lemon juice, olive juice, vinegar and olive oil. Pour the dressing over the pasta mixture and toss well to
coat. Fold in the feta cheese.
Chill if not serving immediately.
Can be served with spinach and chopped cucumbers for garnish.
Makes 3 cups, 6 servings
Serving
size: 1/2 cup Calories 200 Protein 6 g Carb 17 g Fiber 2 g Sugars 3 g Fat 5 g Saturated fat 1 g Sodium 205 mg
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