Incredibly fresh and flavorful, this delicious pasta salad is a better choice than mayonnaise-based pasta salads.
Makes 8 servings
1/4 cup extra-virgin olive oil
2 tablespoons red wine vinegar
2 cloves garlic, minced
1/2 teaspoon salt
1/2 teaspoon freshly ground black pepper
1 pound whole-wheat penne pasta
1 tablespoon extra virgin olive oil
1/2 cup (2oz) kalamata olives, pitted and halved
1/2 cup cherry tomatoes, halved
1/4 cup fresh basil, finely chopped
1/4 cup crumbled reduced-fat feta cheese
Total time: 1 hour 20 minutes
Prep: 10 minutes
Cook: 10 minutes
Chill: 1 hour
1. Start boiling the water for the pasta.
2. Whisk together dressing ingredients. Set aside.
3. Cook pasta according to package directions, until al dente, usually 8 minutes for penne. Drain into a colander. Transfer to a bowl and toss with a tablespoon of olive oil to prevent sticking. Cool about ten minutes.
4. Toss pasta with the dressing. Add the olives, tomatoes, basil and feta. Toss. Cover with plastic wrap and refrigerate for an hour before serving, to allow flavors to set.
Nutrition per serving
Total Fat 12.9 g
Saturated Fat 1.5 g
Cholesterol 1.3 mg
Sodium 323.0 mg
Total Carbohydrate 43.0 g
Dietary Fiber 6.2 g
Sugars 0.2 g
Protein 6.9 g
Weight Watchers Points Plus: 8 points