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–+ servings

Mediterranean Pasta Salad

This is a delicious way to incorporate resistant starch into your diet. But if you can't wait, it's also delicious served while the pasta is still hot and the crisp veggies are room temp!
Print Recipe
A cutting board with chopped tomatoes, cukes, olives, onion and feta cheese, for use with resistant starches.
Prep Time:30 minutes
Cook Time:10 minutes

Equipment

Ingredients

  • 1 pound penne pasta (whole wheat, if possible)
  • 1 medium-large English cucumber, chopped
  • 1 pint grape or cherry tomatoes
  • 1 whole red pepper, diced into small pieces
  • 1/2 cup fresh basil, cut into ribbons, or 1 T., dried
  • 3/4 cup pitted, kalamata olives, roughly chopped
  • 1 cup crumbled feta cheese
  • 1/2 medium red onion, minced
  • 1/2 cup parmesan, shredded over top

For Dressing

  • 1/3 cup olive oil
  • 1/4 cup red wine vinegar
  • 2 garlic cloves, minced
  • 2 tsp dried oregano
  • salt and pepper, to taste

Instructions

  • Bring water to a boil in a large pot. Once boiling, add about 1 T. kosher salt to the water.
  • As water comes to a boil, begin dicing and mincing the vegetables.
  • When water is boiling, add pasta and follow package instructions, or cook for roughly 10-12 minutes. When cooked, drain pasta. Add drained pasta back to the pot.
  • Add all vegetables and mix-ins (above), except Parmesan cheese and give it light toss.

Make Dressing:

  • In a medium bowl, combine red wine vinegar, olive oil, garlic, oregano and salt and pepper to taste. Using a whisk, combine.
  • Pour dressing over pasta salad and toss. If serving right away (warm), grate Parmesan cheese over top. Serve. If your goal is resistant starch, then completely prepare salad and slip it into the refrigerator, overnight, or at least for a few hours.
Servings: 12