Don't Pass Up the PASTA!
Pasta has gotten a very bad name lately. It normally is high in carbs and light on nutrition, but it is just so satisfying!
This dish can be served as a light main dish lunch or dinner, or as a side dish. I love taking this refreshing salad to a potluck.
Here are some healthy versions of pasta dishes. Lots of new pastas on the market have increased protein, fiber, whole grains and some even made out of lentils and chickpeas!
I find that I can use half the pasta in a dish and double up on the veggies. A spiralizer really helps in shredding veggies for pasta dishes.
TIPS FOR SLICING GRAPE TOMATOES: Select two plastic lids the same size. Place grape tomatoes (or grapes for that matter) on the bottom lid. Top with the second lid. With a sharp knife, cut horizontally through the grape tomatoes to create perfectly halved tomatoes quickly.
- 1 cup whole wheat orzo, cooked according to package instructions and cooled completely
- 2 cups cucumber diced
- 2 cup cherry tomatoes halved
- 2 cup chickpeas, drained
- ¼ cup minced red onion
- ¼ cup sun-dried tomato, finely chopped
- ½ cup feta cheese crumbled
- ¼ cup chopped fresh parsley
- ½ cup kalamata olives, sliced
- 4 Tbsp. olive oil
- (I used Milanese Gremolata from B&V)
- 1 Tbsp. lemon juice
- 1 Tbsp. red wine vinegar
- (I use Branch & Vine Pinot Noir)
- 1 tsp. Dijon mustard
- 2 garlic cloves, minced
- 1 tsp. Tuscan Farmhouse Herb Blend (Branch & Vine)
- Place the orzo pasta, cucumber, cherry tomatoes, chickpeas, red onion, sun-dried tomato, parsley, olives, and feta cheese in a large bowl.
- In a small bowl, whisk together the olive oil, lemon juice, red wine vinegar, Dijon mustard, garlic, and the herb blend.
- Pour the dressing over the pasta mixture. Toss to coat, then serve.