Greek Pasta Salad Directions:
- Cook the Pasta:
- Cook the orzo pasta according to package instructions. Drain and set aside to cool.
- Prepare the Vegetables and Olives:
- While the pasta cooks, chop the kalamata olives, sun-dried tomatoes, pepperoncini peppers, bell pepper, red onion, spinach, and basil.
- Season the Chickpeas:
- Drain and rinse the chickpeas. Soak them in pepperoncini juice for extra flavor while the pasta cooks.
- Mix the Salad:
- In a large mixing bowl, combine the cooked orzo, chopped vegetables, olives, sun-dried tomatoes, pepperoncini, chickpeas, spinach, and basil.
- Add the Dressing:
- Drizzle the rice vinegar over the salad and toss to combine. Adjust the amount of vinegar to your taste.
- Season:
- Season the salad with salt, pepper, and garlic powder to taste.
- Optional Add-ins:
- If desired, add some vegan feta for an extra creamy touch.
WW Points Calculation:
- Orzo pasta (16oz box): 22 points
- Rice vinegar (1/4 - 1/2 cup): 0 points
- Kalamata olives (1/2 cup): 5 points
- Sun-dried tomatoes (1/2 cup): 3 points
- Pepperoncini peppers (1/4 - 1/2 cup): 0 points
- Chickpeas (1 can): 0 points
- Bell pepper (1 medium): 0 points
- Red onion (1/2 medium): 0 points
- Spinach (1-2 handfuls): 0 points
- Fresh basil (1/4 cup): 0 points
- Vegan feta (optional): 5 points (for 1/4 cup)
Total Points for the Recipe (without vegan feta): 30 points
Total Points for the Recipe (with vegan feta): 35 points
Servings: 6
Per Serving (without vegan feta): 5 points
Per Serving (with vegan feta): 6 points
Nutrition Information
- Calories: 230
- Fat: 8g
- Protein: 7g
- Carbohydrates: 34g
- Sugar: 5g
- Sodium: 460mg
I'm waiting for your comments! Enjoy!
