Photo of Salad Pasta with Greek Vinaigrette by WW

Salad Pasta with Greek Vinaigrette

4 - 6
PersonalPoints™ per serving
Total Time
25 min
15 min
10 min
This tossed salad–pasta salad marriage turns just 4 ounces of pasta (lentil pasta for extra protein and fiber) into something hearty. Top with feta for lots of tang. This simple vinaigrette is an all-purpose dressing that’s great on grilled shrimp and chicken too. Make a double batch to keep in the fridge, and use all week long.


Uncooked yellow lentil pasta

4 oz, penne variety

Garlic clove(s)

1 medium clove(s), grated

Extra virgin olive oil

1½ Tbsp

Red-wine vinegar

1½ Tbsp

Dijon Mustard

1 tsp

Dried oregano

½ tsp

Kosher salt

½ tsp

Black pepper

¼ tsp


5 oz, spring mix-variety

Grape tomatoes

1 cup(s), halved

Uncooked red onion(s)

cup(s), sliced

Crumbled feta cheese

½ cup(s)


  1. Cook the pasta according to the package directions; drain and rinse with cold water.
  2. In a large bowl, whisk the garlic, oil, vinegar, mustard, oregano, salt, and black pepper. Add the pasta, lettuce, tomatoes, and onion; toss gently to combine. Sprinkle with the cheese.
  3. Serving size: about 2 cups