1/2 seedless cucumber, quartered lengthwise and cut into 1/4 inch pieces
1 yellow bell pepper cut into 1/4 inch pieces
1 cup canned cannellini beans, rinsed and drained
1/2 small red onion, diced
2 oz reduced fat feta, cubed
1/4 cup pitted kalamata olives, halved
2 Tbsp EVOO
2 Tbsp red wine vinegar
2 Tbsp fresh lemon juice
1 tsp minced garlic
1 tsp honey
1/2 tsp dijon mustard
1/4 tsp dried oregano
1/4 tsp salt
1/8 tsp ground black pepper
Instructions
Cook pasta according to package directions. Drain, rinse under cold water, drain again and transfer to paper towels to absorb excess water.
Combine tomatoes, cucumber, bell pepper, beans, onion, feta, olives in a large serving bowl; add pasta and mix.
In a small bowl, whisk together oil, vinegar, lemon juice, garlic, honey, mustard, oregano, salt and black pepper. Pour over the pasta and vegetables; toss well. Season with additional salt and black pepper to taste. Serve.
Originally Submitted
7/25/2011
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