Summer is almost over {I know it’s past Labor Day, but temps are still 90+ in Dallas}, and I’m still trying to squeeze in a few last rounds of my favorite warm weather recipes before everything swaps to stew, soup, and pumpkin. A few weekends ago I whipped up one of my favorites for a BBQ we hosted at my new place – Greek Pasta Salad.
Part of what I love about this recipe is the versatility. It’s a great way to use up those leftover veggies in your fridge, and you can easily cut down the carbs by just adding more cucumbers and tomatoes {I actually brought it to the pool earlier this summer without any pasta added}.
Greek Pasta Salad
Ingredients
- 1 box whole wheat pasta. I prefer bowties but any variety will work.
- 1 container mini heirloom tomatoes which tend to carry more flavor than regular cherry tomatoes
- 1 orange or yellow bell pepper
- 2 cucumbers
- 1 container fat free or reduced fat crumbled feta cheese
- 1/4-1/2 c low fat greek vinaigrette
Instructions
- Cook pasta according to package. Drain. Run under cold water to stop cooking. Drain again and set in large bowl.
- While the pasta cooks, dice bell pepper and cucumbers. Quarter mini tomatoes.
- Mix veggies, pasta, and feta together. Slowly, add dressing until you reach your desired flavor level. Season well with salt and pepper.
Yup. It’s that easy. If you really want more of a challenge, you can make your own vinaigrette using this recipe or this recipe.
What are some of your favorite summer side dishes?