Thursday, July 29, 2010

Garden Pasta Salad

I typically don't eat pasta salads because they are mayo based and I am not a big fan of mayo. This pasta sald is so easy to make and is so delicious (not to mention healthy) and the feta cheese gives it such an yummy touch. I like to make it and eat it with the noodles still a bit warm for dinner and then as a cold salad the next day for lunch.

3 cups whole wheat rotini pasta cooked and drained
1 cup crumbled feta cheese
1 cup halved cherry (or sliced garden) tomatoes
1 cup chopped cucumber
1 cup fresh chopped zucchini and or yellow squash
1/2 cup sliced black olives
1/4 cup chopped red onions (I am not a fan of raw onions so I usually leave out)

Cook pasta according to directions and drain. Slice all vegetables. Mix pasta, vegetables, zesty italian dressing (click here for dressing recipe) and cheese. Serve warm or cold.

*another healthy addition to this salad are garbanzo beans and frozen green peas, thawed Print Friendly and PDF
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