Mediterranean Pasta Salad

feta cheese

🥗Healthier: cottage cheese

💰Cheaper: ricotta cheese

Cottage cheese is lower in fat while still providing creaminess.

olive oil

🥗Healthier: avocado oil

💰Cheaper: canola oil

Avocado oil offers a similar flavor with healthier fats.

kalamata olives

🥗Healthier: green olives

💰Cheaper: black olives

Green olives are lower in calories and can be more affordable.

pasta

🥗Healthier: whole grain pasta

💰Cheaper: pasta made from lentils

Whole grain pasta adds fiber, while lentil pasta is high in protein.

Boil enough water in a large stock pot to cook the pasta according to package directions.

Pour enough hot water over the sundried tomatoes to cover them and let them sit for about 10 minutes while the pasta is cooking.

Chop all the vegetables: scallions, bell pepper, and parsley.

After 10 minutes of soaking, squeeze the liquid out of the sundried tomatoes and chop them into bite-sized pieces.

Cook the pasta according to package directions until al dente, then drain it and rinse it under cold water to cool.

Add the cooled pasta to a large bowl.

Add the chopped vegetables, olives, and artichokes to the bowl with the pasta.

In a separate bowl, mix together the olive oil, lemon juice, balsamic vinegar, and salt to create the dressing.

Drizzle the dressing over the pasta salad and mix well to combine.

Serve immediately or refrigerate; the pasta salad will keep for 3 to 5 days in the fridge.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens