Photo of Salad pasta with Greek vinaigrette by WW

Salad pasta with Greek vinaigrette

4 - 6
PersonalPoints™ per serving
Total Time
20 min
10 min
10 min
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.


WW Yellow lentil penne

4 oz

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 clove(s)

1 clove(s), large, grated


5 oz, spring mix-variety

Grape tomatoes

1 cup(s), halved

Uncooked red onion(s)

cup(s), sliced, sliced

Crumbled feta cheese

½ cup(s)


  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