Photo: Jodi Pudge
This Greek Salad Pasta recipe replaces mayonnaise with a light oil and vinegar dressing, and gets bundles of flavour from feta, olives and raw vegetables.
1 lb. rotini pasta
2 cups diced tomatoes
1 English cucumber, diced
1/3 cup pitted black olive, halved
1/4 cup finely chopped red onion
1 tsp finely chopped garlic
1 1/2 cups crumbled feta cheese, (200-g block)
1/4 cup olive oil
3 tbsp red wine vinegar
3 tbsp chopped oregano
1/4 tsp black pepper
Cook pasta in boiling salted water, according to package directions, until al dente.
While pasta is cooking, combine tomatoes, cucumber, olives, red onion, garlic, feta, olive oil and vinegar in a large serving bowl.
Drain pasta, reserving ½ cup cooking water. Add hot pasta to serving bowl and toss to combine, adding water as desired to loosen.
Stir in oregano and season with black pepper.
Protein 23g, Carbohydrates 96g, Fat 28g, Fibre 8g, Sodium 963mg.
This salad-turned-pasta is perfect for kids who prefer their vegetables raw and can be served hot or cold. If you plan to serve this recipe cold , toss the past a with a bit of oil and vinegar and let it cool to room temperature before adding the cheese, vegetables and herbs.