Recipe: Summery Pasta Salad with Tomatoes
|August 10, 2013||Posted by The Fit Scoop under Recipes|
I love this easy and tasty pasta salad. It’s great to make for a Saturday lunch because it makes enough for leftovers the next day. This is also a nice vegetarian recipe because the whole wheat pasta combined with the beans provides a complete protein. Enjoy!
3 cups whole wheat pasta (I used rotini)
1 can cannellini beans
1 each red and yellow tomato, seeded and diced
2 celery stalks
1/4 cup lightly packed fresh flatleaf parlsey leaves, chopped
2 tablespoons red wine vinegar
1 tablespoon olive oil
1/2 teaspoon dried oregano
1/2 teaspoon salt
1/4 teaspoon black pepper
1/8 teaspoon red pepper flakes
1/3 cup coarsely crumbled reduced-fat feta cheese
1. Cook pasta according to package directions, omitting salt. Drain in colander and rinse under cold water. Drain again.
2. Toss together pasta and the rest of the ingredients in a large serving bowl. Mix well. Serve at once or refrigerate for later.
Serves 6. Nutrition per serving: 244 calories, 41 grams carbs, 4 grams fat, 13 grams protein