30 MINUTES OR LESS
Salad Pasta with Greek Vinaigrette 4–6
P r e p 1 0 m i n
C o o k 1 0 m i n
Scan to get your exact PersonalPoints™ value
Ser ves 4
This tossed salad-pasta salad marriage turns just four ounces of pasta (lentil pasta for extra protein and fiber) into something hearty. Top with feta for lots of tang.
4 oz yellow lentil penne 1 medium garlic clove, grated 1½ tbsp extra-virgin olive oil 1½ tbsp red wine vinegar 1 tsp Dijon mustard ½ tsp dried oregano
1. Cook the pasta according to the package directions; drain and rinse with cold water. 2. In a large bowl, whisk the garlic, oil, vinegar, mustard, oregano, salt, and black pepper. Add the pasta, lettuce, tomatoes, and onion; toss gently to combine. Sprinkle with the cheese. Per serving (about 2 cups): 209 Cal, 10 g Total Fat, 3 g Sat Fat, 490 mg Sod, 21 g Total Carb, 3 g Sugar, 3 g Fib, 11 g Prot.
½ tsp salt ¼ tsp black pepper 5 oz spring mix lettuce 1 cup grape tomatoes, halved ⅓ cup sliced red onion ½ cup crumbled feta
TEST KITCHEN TIP
138
Easy Ever yday Cooking
This simple vinaigrette is an all-purpose dressing that’s great on grilled shrimp and chicken too. Make a double batch to keep in the fridge, and use all week long.
