Tuesday, March 8, 2011

Greek Pasta Salad

Greek Pasta Salad
Makes 4 Servings

2 tbsp olive oil
1 tbsp lemon juice
¾ tbsp red wine vinegar
1 tsp oregano, dried
¼ tsp basil, dried
1 tsp minced garlic, jarred
¼ tsp salt
¼ tsp pepper
½ packet splenda
1 oz. fat-free feta cheese
1 oz. fresh tomatoes, diced

1 oz. fat-free feta cheese
8 oz. pasta, small shape
3 oz. fresh tomatoes, diced
2-3 cups spinach

1 cucumber, deseeded and diced
1 green bell pepper, diced
30 Hormel Turkey Pepperonis, quartered

Cook pasta per package instructions. Drain and set aside. Combine all ‘dressing’ items in a blender or food processor. Mix pasta with ‘other’ ingredients – feta cheese and tomatoes. Add ‘optional’ ingredients if desired. Toss with now-blended dressing. Serve on a bed of spinach.

Nutritional information (without pepperonis): 293 calories, 46 carbs, 8 fat grams and 11 protein grams.

Nutritional information (with pepperonis): 324 calories, 46 carbs, 10 fat grams and 11 protein grams.

Review: I think this one tasted best right after we made it. When we reheated it, it was a little bit dry. Probably because I didn’t use more oil. I added tomatoes in to the dressing part, and think it will improve the dryness. Or, I would suggest adding a 1/4 cup of nonfat Greek yogurt (like Fage). Regardless, this was a great, flavorful recipe – I love the dressing and it’s a super colorful and tasty dish. I think it’s going to make a great spring and summer staple around our casa. The pepperonis can be a fun add on, but of course no biggie to keep it meatless, which is what we're moving toward doing 1-2 days per week at our place!!


Pam said...

I think it looks delicious - I love that you added pepperoni.

Tami said...

I'm not a big fan of pasta salad but this one looks good!