italian inspired pasta salad
Another one of my favorite refreshing summer sides – a lightened up pasta salad! Super easy to prep and store, making it the perfect side for BBQs, the lake, beach trips, etc. This recipe makes 8 side servings, but adding grilled chicken and some greens is my favorite way to turn this recipe into a well balanced meal!
Macros per serving: 11g f / 23g c /11g p
Ingredients:
8 oz, Banza Rotini
1 cup cherry tomatoes, halved
1 medium orange bell pepper
1 medium yellow bell pepper
1/3 cup chopped red onion
4 oz salami
½ cup reduced fat feta crumbled cheese
3 tbsp fresh parsley
For the dressing:
1/4 cup red wine vinegar
⅛ cup EVOO
1/4 cup lemon juice
1 tbsp dijon mustard
½ tsp minced garlic
1/4 tsp dried oregano
kosher salt to taste (i use about ¼ tsp)
freshly ground black pepper
Directions:
Prep your pasta according to directions and drain
While your pasta cooks, chop all of your veggies and salami and add to a bowl. Add in feta cheese as well. Once veggies are chopped, prepare your dressing. Whisk all ingredients together.
After the pasta has cooled a little, add the pasta to the bowl with your veggies and salami, as well as the feta, and top with the dressing. Mix thoroughly until all the pasta and veggies are coated. Chill in the fridge for a few hours and serve, or pack up in a tupperware! This recipe stays well in the fridge for several days.
Enjoy!
