Salad pasta with Greek vinaigrette
6
Points®
Total time: 20 min • Prep: 10 min • Cook: 10 min • Serves: 4 • Difficulty: Easy
You might be familiar with warm pasta tosses that go easy on the pasta and heavy on the vegetables, but wait till you try this fresher, lighter salad riff on that idea. A mere four ounces of pasta (lentil pasta for extra protein and fiber) is combined with loads of salad greens for a dish that’s a cross between tossed salad and pasta salad. An oregano-bolstered vinaigrette and tangy feta cheese add a little Greek flair for good measure.
Ingredients
Uncooked yellow lentil pasta
4 oz, penne variety
Extra virgin olive oil
1½ tbsp(s)
Red wine vinegar
1½ tbsp(s)
Dijon mustard
1 tsp(s)
Dried oregano
½ tsp(s)
Kosher salt
½ tsp(s)
Black pepper
¼ tsp(s)
Garlic
1 clove(s), large, grated
Lettuce
5 oz, spring mix-variety
Grape tomatoes
1 cup(s), halved
Red onion
⅓ cup(s), sliced, sliced
Crumbled feta cheese
½ cup(s)
Instructions
1
Cook pasta according to package directions; drain and rinse with cold water.
2
In a large bowl, whisk oil, vinegar, mustard, oregano, salt, pepper, and garlic. Add cooked pasta, salad greens, tomatoes, and onion; toss gently to combine. Sprinkle with cheese.
3
Serving size: about 2 cups
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