This recipe focuses more on vegetables and less on pasta. It’s a great salad to accompany a barbecued meal.
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Ingredients
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2 cups (500 mL) whole-wheat rotini pasta
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2 cups (500 mL) diced English cucumber
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2 cup (500 mL) grape tomatoes, cut in half
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1/2 cup (125 mL) thinly sliced red onion
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1 cup (250 mL) cubed light feta cheese, rinsed
Dressing
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1/4 cup (50 mL) red wine vinegar
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2 tbsp (25 mL) olive oil
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1 tbsp (15 mL) fresh squeezed lemon juice
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1 tsp (5 mL) dried oregano
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1/2 tsp (2 mL) black pepper
Heart and Stroke Foundation dietitians have reviewed and approved all of these exclusive, heart-healthy recipes, which are high in fibre and low in saturated fat, cholesterol and salt. The dishes have been double-tested for quality assurance purposes.
Instructions
1.
Cook pasta as per directions on the box but do not add salt to the water. Drain, rinse and place in a large bowl.
2.
Add the rest of the salad ingredients to the bowl.
3.
In a small bowl, whisk together all ingredients for the dressing. Pour over the salad and toss. Can be made one day ahead. Keep refrigerated.
Makes 8 servings
© Reproduced with the permission of the Heart and Stroke Foundation of Canada, 2009
© Reproduced with the permission of the Heart and Stroke Foundation of Canada, 2009
Nutritional information per serving
(1 cup/250 mL)
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Calories: 153
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Protein: 7 g
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Fat: 7 g
• Saturates: 2 g
• Dietary cholesterol: 6 mg
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Carbohydrates: 19 g
• Fibre: 2 g
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Sodium: 221 mg
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Potassium: 196 mg
