Recipe
Add some Greek flair to your next picnic, or just make this easy salad for a light weeknight meal. White beans and feta cheese provide protein, and cucumbers, tomatoes and peppers make for a delicious vegetarian main course.
Ingredients
- 8 ounces farfalle pasta, about 3½ cups
- 1/2 cup extra virgin olive oil
- 1/4 cup red wine vinegar
- 1/4 cup fresh parsley, coarsely chopped
- 1 teaspoon dried oregano
- 1/2 teaspoon salt
- 1/2 teaspoon ground black pepper
- 2 cups cherry tomatoes, halved
- 1 medium cucumber, chopped
- 1 (15-ounce) can navy beans, drained and rinsed
- 1/2 cup kalamata olives, pitted and chopped
- 1 large red bell pepper, chopped
- 1/4 cup red onion, chopped
- 4 ounces feta cheese, crumbled
Preparation
- Bring a large pot of salted water to a boil over medium heat, then cook the pasta according to package directions. Drain well.
- In a large bowl, combine the olive oil, red wine vinegar, parsley, oregano, salt and pepper and whisk to mix well. Add the drained, still warm pasta and toss to coat while you prepare the vegetables.
- Add the tomatoes, cucumber, navy beans, olives, pepper, red onion and feta and toss to mix.
Serving Suggestion
Enjoy this pasta salad on its own or as a side dish.
Nutritional Information
650 calories, 36 g. fat, 65 mg. cholesterol, 800 mg. sodium, 64 g. carbohydrate, 10 g. fiber, 19 g. protein
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