Pasta Salad with Garlic Lemon Dressing
Nutritional Info
- Servings Per Recipe: 14
- Amount Per Serving
- Calories: 211.0
- Total Fat: 11.0 g
- Cholesterol: 2.5 mg
- Sodium: 406.3 mg
- Total Carbs: 21.6 g
- Dietary Fiber: 2.5 g
- Protein: 7.0 g
View full nutritional breakdown of Pasta Salad with Garlic Lemon Dressing calories by ingredient
Introduction
This is a salad you can bring to picnics or company potlucks. Easy and popular. This is a salad you can bring to picnics or company potlucks. Easy and popular.Number of Servings: 14
Ingredients
-
One box Barilla Plus Whole Wheat Pasta (14.5 ounces)
One containiner Reduced Fat Feta Cheese (3.5 ounces)
1 Roasted Red Bell Pepper (jarred or see note*)
Sliced Black Olives 8 Tblespoons (64 grams)
2 Cups chopped fresh spinach
1/2 onion
For Dressing:
1 lemon
1 clove garlic
1/4 teaspoon salt
1 Tablespoon dijon mustard
1/2 cup olive oil
Fresh Ground Black Pepper
Directions
Cook pasta according to package directions, having salted the cooking water.
Meanwhile, chop the spinach, red pepper and onion.
Drain the pasta and rinse with cold water.
Place the cooked pasta along with the spinach, red pepper, onion, olives and Feta.
Make the dressing: Using a mini-food processor or immersion blender.
Peel a couple of long 1" by 2" strips from the lemon.
Grate the lemon peel or chop it as finely as you can a mini-food processor or with an immersion blender. Mince the garlic in the same bowl. Add the salt. Add the mustard. Drizzle the olive oil in a little at a time until you get an emulsion. Add fresh ground black pepper to taste.
Toss the salad with dressing until well mixed. Check to see if it needs more salt. The cheese adds salt, so it may be fine.
If you don't have an immersion blender or mini-processor you can make the dressing by hand chopping the ingredients and using a whisk or hand mixer. You can also put everything in a mason jar with the lid on tightly and shake it for several minutes.
Makes 14 1-cup servings.
*To roast the red bell pepper, slice the pepper in half and remove the stem, pith and seeds. Place the pepper on a baking sheet, peel side up under the broiler for a few minutes. Keep an eye on the pepper. The peel should bubble and turn black. You may have to turn the baking sheet. When it is black and bubbly all over, remove the pepper and place it in a slightly damped brown paper bag or under some damp paper towels for about 10 minutes. Then, using the paper bag or towels, rub the pepper to remove the blackened peel.
Number of Servings: 14
Recipe submitted by SparkPeople user KARLEE2255.
Meanwhile, chop the spinach, red pepper and onion.
Drain the pasta and rinse with cold water.
Place the cooked pasta along with the spinach, red pepper, onion, olives and Feta.
Make the dressing: Using a mini-food processor or immersion blender.
Peel a couple of long 1" by 2" strips from the lemon.
Grate the lemon peel or chop it as finely as you can a mini-food processor or with an immersion blender. Mince the garlic in the same bowl. Add the salt. Add the mustard. Drizzle the olive oil in a little at a time until you get an emulsion. Add fresh ground black pepper to taste.
Toss the salad with dressing until well mixed. Check to see if it needs more salt. The cheese adds salt, so it may be fine.
If you don't have an immersion blender or mini-processor you can make the dressing by hand chopping the ingredients and using a whisk or hand mixer. You can also put everything in a mason jar with the lid on tightly and shake it for several minutes.
Makes 14 1-cup servings.
*To roast the red bell pepper, slice the pepper in half and remove the stem, pith and seeds. Place the pepper on a baking sheet, peel side up under the broiler for a few minutes. Keep an eye on the pepper. The peel should bubble and turn black. You may have to turn the baking sheet. When it is black and bubbly all over, remove the pepper and place it in a slightly damped brown paper bag or under some damp paper towels for about 10 minutes. Then, using the paper bag or towels, rub the pepper to remove the blackened peel.
Number of Servings: 14
Recipe submitted by SparkPeople user KARLEE2255.