GREEK PASTA SALAD | easy, healthy recipe
This light and bright Greek Pasta Salad is an easy, healthy recipe that is made with fusilli pasta, diced cucumber, grape tomatoes, yellow peppers, Kalamata olives, red onion, and tangy feta cheese! It's a great summer side dish or light lunch and is also perfect for meal prep.
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TIMESTAMPS
0:00 Intro - Pasta salad is so versatile!
0:27 Prepping the vegetables
1:01 Chopping a bell pepper
1:29 Chopping a red onion
1:53 Preparing the Greek salad dressing
3:01 Preparing the Fusilli pasta
3:30 Bringing the salad together
4:27 Enjoy!
4:49 Outro
EASY GREEK PASTA SALAD
16 ounces short pasta (penne, bowtie, fusilli, etc)
1 English cucumber diced
1-pint grape tomatoes halved
1 bell pepper diced (yellow or orange)
1/2 cup pitted kalamata olives sliced
1/2 cup red onion diced
3 ounces of feta cheese crumbled
Greek Salad Dressing
1 large clove of garlic crushed
1/2 teaspoon Dijon mustard
1 teaspoon dried oregano
1/4 cup lemon juice
2 tablespoons red wine vinegar
1/3 cup extra virgin olive oil
1/2 teaspoon sea salt
1/4 teaspoon black pepper
Cook pasta al dente according to package directions. Rinse under cold water and transfer to a large bowl.
Add the cucumber, tomatoes, bell pepper, Kalamata olives, red onion, and feta cheese.
Combine garlic, oregano, lemon juice, red wine vinegar, and Dijon mustard in a small jar. Slowly whisk in the extra virgin olive oil and season with salt and pepper. If using a mason jar, you can simply put the lid on and shake the jar until well combined.
Drizzle the dressing over the top and toss well. Chill for 2-3 hours before serving and enjoy!
NOTES
This salad is lightly dressed. If you like extra dressing on your pasta salad, feel free to 1.5x the dressing.
Store the leftover salad in an airtight storage container in the refrigerator for about 4 to 5 days. Before serving again, give it a good stir and taste + season again as needed. This salad is best served chilled.
NUTRITION
Serving: 1serving | Calories: 239kcal | Carbohydrates: 33g | Protein: 7g | Fat: 9g | Saturated Fat: 2g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 5g | Cholesterol: 6mg | Sodium: 274mg | Potassium: 262mg | Fiber: 2g | Sugar: 3g | Vitamin A: 721IU | Vitamin C: 21mg | Calcium: 60mg | Iron: 1mg
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Broccoli & Feta Orzo Salad
How to eat more salads | FeelGoodFoodie
If you don't like salads, follow these three tips for more veggies in your diet: chop everything small, add cheese, and eat your salad with chips.
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Easy Mediterranean-inspired healthy recipes for you & your family.
Welcome to Feel Good Foodie, where #sogood meets good-for-you! I'm Yumna, founder of this channel, and I'm here to make healthy cooking a breeze for you and your loved ones.
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INGREDIENTS
▢ 2 cups cherry tomatoes
▢ 2 cups sliced mushrooms
▢ 1 cup brocoli florets
▢ 1/2 sweet onion
▢ 1 lbs orzo
▢ 3/4 cup grated parmesan
▢ 3/4 cup shredded mozzarella
Seasoning
▢ 1/2 Tbsp Herb de Province
▢ 3/4 tsp salt
▢ 1/4 tsp black ground pepper
▢ 1/2 tsp garlic powder
▢ 1/8 cup extra Virgin olive oil
▢ 3 cups low sodium veggie broth
DIRECTIONS
1. Add veggies in pan standard size. Add olive oil and seasoning and cook for 15 minutes.
2. Take it out, add orzo and broth, and cover with parchment paper. Cook with cover for 10 minutes, take it off and mix it and surround it again and put it back for another 10 minutes.
3. Take out of the oven, use a spoon to burst out the tomatoes, and add mozzarella cheese and parmesan. Mix and put it back in the range, this time uncovered for another 5-10 minutes.
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