Greek Pasta Salad
FOR THE DRESSING
2.00 cloves, Garlic, raw
2 tbsp (15 g), Red Wine Vinegar
3 tablespoon, Olive Oil - Extra Virgin
FOR THE SALAD
2 tbsp(s), Fresh, Chopped Oregano
0.50 container (16 oz ea.), Whole Wheat Rotini
1 container (1.75 cup), Garbanzo Beans
1 lb(s), English Cucumber - Seedless
1 container (116.00 gram), feta cheese crumbles mediterranean style herb
0.25 container (24 tablespoons ea.), Olives, Kalamata Pieces
This recipe has been modified, please find the original on www.eatingwell.com or by clicking this link.
As usual, I left out the tomatoes because... yucky. Yes, that was my inner toddler. She's adamant about not liking her veggies.
Even without the tomatoes, this is probably one of the best pasta salads I've ever had and it was so cheap to make. Easy too. I didn't burn the noodles. LOL.
The kalamata olives really made the dish, I think. Also, instead of using plain Feta cheese, I used the Kroger Simple Truth brand Mediterranean Style crumbled Feta, which had a really freaking good flavor by itself. That was an accident. I got to the register and realized I'd forgotten the Feta and grabbed the first one I saw. My oops worked out well.
The portions are filling enough to get me through lunch without being heavy, and with a banana to hold me between lunch and dinner I feel like I have enough fuel to run my miles after work!
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