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)
Instructions
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
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