Fresh and Healthy Pasta Salad {as a meal}
Spring is here, and my family is in the busy season of track meets, tennis matches, school plays, and dance recitals. Some weeks I know I won’t be able to cook a real dinner every night. Sometimes we resort to ham sandwiches or chicken nuggets, but this pasta salad is another great option. It’s so healthy, it keeps in the refrigerator for a few days, and everyone loves it!
It’s also completely and infinitely adaptable to your family’s preferences. If you’re gluten free, use a black bean or quinoa pasta. If you hate olives, leave them out. If you love asparagus, throw some in! I like to add protein with pepperoni, but you could also add chicken or shrimp.
I like to make this the night before a busy day, that way everyone can help themselves whenever they’re ready to eat - no need to wait for mom to cook something. I keep a little extra dressing in the fridge just in case the pasta absorbs it and the pasta becomes dry.
This is perfect on it’s own, but you could also serve it with some fresh fruit.
Ingredients:
1 lb. pasta (any shape)
1 c. yellow or red peppers
1 c. cucumber (with peel)
1 bunch green onion
1/2 c. Kalamata olives
1 small jar sun-dried tomatoes (packed in oil)
5 oz. feta cheese
3/4 c. olive oil
1/3 c. red wine vinegar
1 t. salt
1 T sugar
1/2 t. pepper
1 T. oregano
Instructions:
Cook pasta in salted water according to package directions. Drain and rinse with cold water.
Chop vegetables into bite-sized pieces; add to pasta. Add olives and tomatoes. Add feta now, or wait until you serve it.
To make dressing, combine olive oil through oregano in a jar with a lid. Shake well until combined. Pour over pasta until well coated. Save any extra dressing to add later.
Store leftover pasta salad covered in the refrigerator for 3-4 days.
Blessings,
April and Abby from everydaytable.org
P.S. If you’re reading this in email, click HERE for the printable recipe card.
Fresh and Healthy Pasta Salad
ingredients:
- 1 lb. pasta (any shape)
- 1 c. yellow or red peppers
- 1 c. cucumber (with peel)
- 1 bunch green onion
- 1/2 c. Kalamata olives
- 1 small jar sun-dried tomatoes (packed in oil)
- 5 oz. feta cheese
- 3/4 c. olive oil
- 1/3 c. red wine vinegar
- 1 t. salt
- 1 T sugar
- 1/2 t. pepper
- 1 T. oregano
instructions:
How to cook Fresh and Healthy Pasta Salad
- Cook pasta in salted water according to package directions. Drain and rinse with cold water.
- Chop vegetables into bite-sized pieces; add to pasta. Add olives and tomatoes. Add feta now, or wait until you serve it.
- To make dressing, combine olive oil through oregano in a jar with a lid. Shake well until combined. Pour over pasta until well coated. Save any extra dressing to add later.
- Store leftover pasta salad covered in the refrigerator for 3-4 days.
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