Leftover Greek Pasta Salad
This is a great way to use up extra home made dressing. Cook pasta the day before. Then add your leftover dressing and marinate in the refrigerator overnight. The pasta will absorb all the goodness from the dressing and is perfect for a quick and easy lunch or supper.
Yield
2 servingsPrep
5 minCook
10 minReady
15 minLow Fat, Low Cholesterol, Trans-fat Free, Low Carb
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 2 | cups |
pasta
cooked, whole wheat |
*
|
| 1/2 cup of cucumber herbed salad dressing: recipe link below | |||
| ¼ | cup |
olives
sliced |
*
|
| 2 | tablespoons |
sundried tomatoes
chopped |
|
| ¼ | cup |
roasted red bell peppers
sliced |
|
| 2 | tablespoons |
feta cheese
crumbled |
|
| 2 | tablespoons |
parsley leaves
freshly chopped |
|
|
salt and black pepper
to taste |
*
|
||
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 473 | ml |
pasta
cooked, whole wheat |
*
|
| 1/2 cup of cucumber herbed salad dressing: recipe link below | |||
| 59 | ml |
olives
sliced |
*
|
| 3E+1 | ml |
sundried tomatoes
chopped |
|
| 59 | ml |
roasted red bell peppers
sliced |
|
| 3E+1 | ml |
feta cheese
crumbled |
|
| 3E+1 | ml |
parsley leaves
freshly chopped |
|
| 1 | x |
salt and black pepper
to taste |
*
|
Directions
Cook pasta according to the package. Drain well.
Toss cucumber with herbed salad dressing. Stir in olives, roasted bell peppers, sundried tomatoes.
Sprinkle feta cheese and parsley leaves on top. Serve.
For better result:
You can toss the pasta with the cucumber herbed salad dressing first, refrigerate for a couple of hours or oven night.
