Pasta: GREEK IS THE WORD
Source of Recipe
CRAZY PLATES by Janet & Greta Podleski
Recipe Introduction
Plan ahead...needs to refrigerate at least 1 hour .........Greek-style salad with penne pasta, tomatoes, feta cheese and fresh oregano
Makes 8 servings
1 lb. penne pasta, uncooked (about 5 cups dry)
1 1/2 cups peeled, seeded, and diced English cucumber
3 medium tomatoes, seeded and chopped
1 cup crumbled feta cheese (4 oz.)
1/2 cup chopped red onions
1/4 cup chopped green onions
1/4 cup black olives, pitted and sliced
1/4 cup chopped fresh oregano, or 1 tbsp. dried
Dressing:
1/2 cup low-sodium, low-fat chicken broth
1/4 cup red wine vinegar
1 tbsp. olive oil
1 tbsp. lemon juice
1 tsp. Dijon mustard
1 tsp. sugar
1 clove garlic, minced
1/4 tsp. black pepper
Cook pasta according to package directions. Drain. Rinse with cold water and drain again. In a large bowl, toss together pasta, cucumber, tomatoes, feta cheese, onions, olives, and oregano. Set aside.
In a small bowl, whisk together all dressing ingredients. Pour over salad and mix well. Season with more black pepper, if desired. Cover and refrigerate for at least 1 hour before serving.
Per serving: 312 calories, 7.8 g fat, 2.8 g saturated fat, 10.7 g protein, 47.5 g carbohydrate, 1 g fiber, 16.7 mg cholesterol 295.5 mg sodium % calories from fat: 23
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