I'm always looking for healthy and yummy recipes that are good for work/school week lunches. It's an added bonus if these meals don't have to be heated, since I have limited portable glassware and heating meals in plastics is a no-no. So, this recipe fits the bill--heart-healthy Mediterranean foods (olive oil, vinegar, feta, peppers, olives)--and it requires no re-heating. Plus, we have a fall BBQ at a friend's house this weekend and this will make a nice side dish for the burgers. Thus, eat this salad as a side dish or as a meal!
1 Box Whole-Wheat Penne Pasta (or Fusilli, or Falafel, or whatever your heart desires)
1 Red Bell Pepper, Diced
1 Green Bell Pepper, Diced
2 Cans Sliced Olives
1 Can or Jar Artichokes
1/2 Cup Crumbled Reduced-Fat Feta Cheese
1/4 Cup Olive Oil
3-4 Tbsp Balsamic Vinegar (or Red Wine Vinegar)
1 Tbsp. Lemon Juice
2 Cloves Garlic, Chopped (or 2 tsp. Minced Garlic)
1 tsp. Sea Salt
1 tsp. Pepper
1. Cook pasta according to package directions. Rinse with water and drain.
2. Combine the diced peppers, olives, artichokes, feta, and pasta in a bowl.
3. Whisk together the olive oil, vinegar, lemon juice, garlic, sea salt & pepper. Pour over pasta/veggie mixture. Stir well or lightly toss to coat. Serve immediately or chilled.