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Greek pasta salad
2
- Whole wheat pasta, uncooked, 3 oz
- Extra virgin olive oil, 1 tbsp(s)
- Balsamic vinegar, 2 tsp(s)
- Cucumber, 1 medium, quartered
- Cherry tomatoes, 1 cup(s), halved
- Feta cheese, reduced-fat, crumbled, ⅔ cup(s)
Method
Boil pasta according to packet instructions. Rinse under cold water, place into a large bowl and allow to cool.
In a small bowl, whisk together the oil and vinegar.
Once the pasta has cooled, add the cucumbers, tomatoes and feta cheese. Toss to combine.
Divide the pasta salad between two serving bowls and drizzle over the dressing.
TIP: If you have dried oregano in your pantry, add a dash to the dressing before whisking.
Nutrition facts per serving
Makes 2 servings
Food Groups
|
V
|
1.2 |
|
F
|
0 |
|
C
|
2.2 |
|
PD
|
1.1 |
|
Ft
|
1.3 |
|
S
|
0 |
Nutrition Facts
| Calories | 368 |
| Total Fat | 14.8 g |
| - Saturated Fat | 5.6 g |
| Cholesterol | 23.2 mg |
| Sodium | 625 mg |
| Total Carbohydrate | 41.6 g |
| - Dietary Fiber | 6.1 g |
| - Total Sugars | 6 g |
| -- Added Sugars | 0 g |
| Protein | 18.4 g |
Join the Mayo Clinic Diet today!
Our flexible meal plans fit into any lifestyle, and our easy to prepare recipes show you how good food can be great — and great for you, too.