21 Day Fix Greek Pasta Salad

• Vegetarian

• Produce

  • 1 Basil, fresh or dried
  • 2 cups Broccoli florets, small
  • 2 cups Cucumber
  • 1 sprinkle Garlic powder
  • 1 1/2 cups Grape tomatoes
  • 1/2 Lemon
  • 1/2 Lemon, Juice from
  • 1 Oregano, fresh or dried
  • 1/4 Red onion

• Condiments

  • 6 tbsp Olives

• Pasta & Grains

  • 3 cups Pasta, cooked whole wheat or gf

• Baking & Spices

  • 1 sprinkle Salt and fresh pepper

• Oils & Vinegars

  • 3 tbsp Olive oil
  • 2 tbsp Red wine vinegar

• Dairy

  • 1 cup Feta cheese crumbles

• Liquids

  • 1 tbsp Water

Found on confessionsofafitfoodie.com

Ingredients

• 3 cups of cooked whole wheat or gf pasta
• 2 cups of diced cucumber
• 2 cups of broccoli florets, cut up small
• 1 1/2 cups of grape tomatoes, cut in half or left whole (mine were the perfect mini size to leave whole)
• 1/4 of a red onion, sliced
• 1 cup of feta cheese crumbles
• 6 tablespoons of olives (I used kalamata)
• 1/2 lemon
• 3 T olive oil
• 2 T red wine vinegar
• 1-2 T of water
• sprinkle of salt and fresh pepper
• fresh or dried oregano
• fresh or dried basil
• sprinkle of garlic powder
• juice from 1/2 lemon

Directions

• Mix ingredients for the dressing up to the day before and refrigerate. Be sure to taste and adjust seasonings as desired.
• Once the pasta is cooled toss with veggies and olives. Squeeze juice from 1/2 lemon over salad and mix. Refrigerate for at least 20 minutes.
• Stir in feta and dressing before serving.
• Enjoy! Makes great leftovers.

Nutrition