Saturday, November 27, 2010

Greek Pasta Salad

 I have made this several times in smaller batches. I have omitted the chicken broth, substituted Italian Seasoning for basil and oregano, used different flavors of feta and added kalamata olives. One of my new favorites!

1 lb pasta
1/2 cup nonfat chicken broth
2 tablespoons olive oil
2 tablespoons balsamic vinegar or white wine vinegar
3 garlic cloves
1 teaspoon dried basil
1 teaspoon dried oregano
4 ounces feta cheese, crumbled
6-8 ounces spinach, washed, dried and chopped
1 cucumber, peeled and chopped
1/2 small red onion, very thinly sliced
1 dash fresh ground black pepper
1 dash salt (optional)
10 cherry tomatoes, quartered

Cook the pasta until al dente.

In a small bowl, mix the broth, oil, vinegar, garlic, basil, and oregano.

Drain pasta and place in a large bowl. Add broth mixture, feta, spinach, cucumber, and onions, toss well. Season with pepper and salt. Add the tomatoes and toss gently.

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