Salad pasta with Greek vinaigrette
6
Points®
Total Time
25 min
Prep
15 min
Cook
10 min
Serves
4
Difficulty
Easy
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.
Ingredients
Uncooked yellow lentil pasta
4 oz, penne variety
Garlic
1 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
Lettuce
5 oz, spring mix-variety
Grape tomatoes
1 cup(s), halved
Red onion
⅓ cup(s), sliced
Crumbled feta cheese
½ cup(s)
