Kristin's Greek Pasta Salad

Kristin's Greek Pasta Salad

Small box of whole wheat pasta (I like rotini)
1/2 cup sliced, kalamata olives
2/3 cup reduced fat feta cheese
2/3 cup chopped, seeded cucumber
1 cup sliced cherry or grape tomatoes
1/4 cup sweet onion, diced
1 can white beans (rinsed and drained)
2 sprigs fresh oregano, chopped
freshly ground pepper
balsamic vinaigrette

Prepare pasta according to directions on the box. Drain, and rinse with cold water. Prepare all vegetables, and combine ingredients in a large bowl, drizzling with balsamic until well coated. Toss again just before serving.

Delicious with hummus and pitas on the side!

Herbed Orzo Salad

I found this recipe in Light and Tasty magazine, and we just love the unique blend of flavors! So light, fresh, and delicious, I adore quick recipes like this for a meal-in-a-hurry. You can serve the salad as is for a side dish, or to make it a full meal, just add some chopped smoked ham like we often do.

Herb Vegetable Orzo Salad

 

Ingredients

• 1 cup uncooked orzo pasta
• 2 cups frozen corn, thawed
• 1/2 cup chopped sweet red pepper
• 1/2 cup grape or cherry tomatoes
• 1/2 cup pitted Greek olives, halved
• 1/4 cup chopped sweet onion
• 1/4 cup minced fresh basil or 4 teaspoons dried basil
• 2 tablespoons minced fresh parsley (I don't use parsley)
• 3 tablespoons olive oil
• 2 tablespoons balsamic vinegar
• 1/4 teaspoon salt
• 1/4 teaspoon pepper

Directions

• Cook pasta according to package directions; drain and rinse in cold water. Place in a large serving bowl; add the corn, red pepper, tomatoes, olives, onion, basil and parsley.
• In a jar with a tight-fitting lid, combine the oil, vinegar, salt and pepper; shake well. Pour over salad and toss to coat. Yield: 8 servings.

Nutritional Analysis: One serving (3/4 cup) equals 192 calories, 7 g fat (1 g saturated fat), 0 cholesterol, 157 mg sodium, 29 g carbohydrate, 2 g fiber, 5 g protein. Diabetic Exchanges: 2 starch, 1 fat.

Soba Noodles With Asparagus

Soba Noodles with Asparagus

1 package buckwheat soba noodles, cooked to al dente, drained and rinsed
1/2 pound asparagus, trimmed, cut into 1 1/2″ lengths and blanched
1 cucumber, peeled, seeded and cut into 1/2″ pieces
1 c. cherry tomatoes, cut in half
1-2 spring onions, sliced
1 c. cooked chicken chopped or shredded
small handful cilantro leaves, minced
1/3 c. roasted peanuts, coarsely chopped

Dressing:

freshly squeezed juice of two limes
1 Tbs. fish sauce
1 Tbs. siracha (to taste)
1 Tbs. water
2 Tbs. sugar
2 Tbs. tamari sauce
2 Tbs. toasted sesame oil

Make dressing.  Place lime juice, fish sauce, chile sauce, sugar and tamari in a small bowl. Whisk in sesame oil until well blended.

Place all salad ingredients together in a large bowl, reserving a small amount of peanuts and cilantro for garnish.  Add dressing, toss well, garnish and serve.