This quick, healthy Greek pasta salad recipe is tossed with all the elements of a Greek salad—plus chickpeas for added protein. This pasta salad holds well in the refrigerator or a cooler and tastes even better as the pasta absorbs the tomato-infused vinaigrette. Serve with pita chips.
4 servings, about 2 cups each
Active Time: 30 minutes |
Total Time: 30 minutes
2 medium tomatoes, coarsely chopped
2 small cloves garlic, minced
3 tablespoons extra-virgin olive oil
2 tablespoons red-wine vinegar
8 ounces whole-wheat farfalle or similar-size pasta
1 15-ounce can chickpeas, rinsed
1 medium cucumber, seeded and chopped into 1/2-inch pieces
1/2 cup crumbled feta cheese
1/3 cup quartered pitted Kalamata olives
2 tablespoons chopped fresh oregano or 2 teaspoons dried
Put a large pot of water on to boil.
Combine tomatoes, garlic, oil and vinegar in a large bowl; let stand while you cook the pasta.
Cook pasta in the boiling water until just tender, 8 to 10 minutes or according to package directions. Drain and rinse with cold water. Drain again.
Add the pasta to the tomato mixture along with chickpeas, cucumber, feta, olives and oregano; gently toss to combine.
Per serving :
19 g Fat;
5 g Sat;
11 g Mono;
17 mg Cholesterol;
65 g Carbohydrates;
16 g Protein;
9 g Fiber;
535 mg Sodium;
447 mg Potassium