Leftover Greek Pasta Salad
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This is a great way to use up extra home made dressing. Cook pasta the day before. Then add your leftover dressing and marinate in the refrigerator overnight. The pasta will absorb all the goodness from the dressing and is perfect for a quick and easy lunch or supper.
Ingredients
| 2 | cups |
pasta
cooked, whole wheat |
* |
| 1/2 cup of cucumber herbed salad dressing: recipe link below | |||
| ¼ | cup |
olives
sliced |
* |
| 2 | tablespoons |
sundried tomatoes
chopped |
|
| ¼ | cup |
roasted red bell peppers
sliced |
|
| 2 | tablespoons |
feta cheese
crumbled |
|
| 2 | tablespoons |
parsley leaves
freshly chopped |
|
|
salt and black pepper
to taste |
* | ||
Directions
Cook pasta according to the package. Drain well.
Toss cucumber with herbed salad dressing. Stir in olives, roasted bell peppers, sundried tomatoes.
Sprinkle feta cheese and parsley leaves on top. Serve.
For better result:
You can toss the pasta with the cucumber herbed salad dressing first, refrigerate for a couple of hours or oven night.
Nutrition Facts
Serving Size 27g (1.0 oz)Amount per Serving
Calories 3654% of calories from fat
% Daily Value *
Total Fat 2g
3%
Saturated Fat 1g
7%
Trans Fat
0g
Cholesterol 8mg
3%
Sodium 177mg
7%
Total Carbohydrate
1g
1%
Dietary Fiber 1g
3%
Sugars g
Protein
4g
Vitamin A 14%
•
Vitamin C 33%
Calcium 5%
•
Iron 3%
* based on a 2,000 calorie diet
How is this calculated?
