Description
A vibrant, protein-packed salad bursting with fresh veggies, tangy vinaigrette, and savory feta cheese. Made with zesty olive oil and apple cider vinegar (non-alcoholic substitute for wine vinegar), this dish is a light, satisfying option for lunches or dinners.
Ingredients
12 oz high-protein pasta
2 cups cherry tomatoes
1 cup diced cucumber
1/2 cup Kalamata olives
1 cup crumbled feta cheese
2 tbsp olive oil
1 tbsp apple cider vinegar
1 tsp Dijon mustard
1 tsp dried basil
Salt and pepper to taste
Instructions
Cook pasta al dente according to package instructions, then drain and cool.
Chop cherry tomatoes, cucumber, and olives.
In a bowl, mix olive oil, apple cider vinegar, Dijon mustard, basil, salt, and pepper to create dressing.
Combine cooled pasta, vegetables, and feta cheese in a large bowl.
Toss with dressing and serve chilled or at room temperature.
Notes
Substitute apple cider vinegar for wine vinegar to maintain alcohol-free status.
Feta can be omitted or replaced for vegan diets.
Add grilled chicken or chickpeas for extra protein.
Nutrition
- Serving Size: 1 serving
- Calories: 320
- Sugar: 6g
- Sodium: 800mg
- Fat: 14g
- Saturated Fat: 5g
- Carbohydrates: 40g
- Fiber: 3g
- Protein: 15g
- Cholesterol: 30mg