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Tuesday, May 29, 2012

Mediterranean Quinoa Pasta Salad



Eating pasta while trying to watch your weight can be challenging. Oftentimes, when we eat pasta, the portions we put on our plates are double a serving size -- or more. One serving of pasta is one cup -- or about what you can fit inside the palm of your hand. That said, pasta is still delicious and can be eaten as long as you don't overeat.

I created this recipe one day when I had a taste for pasta with a flare -- I put a Mediterranean spin on it. A bonus to this recipe is that it's gluten free because it's made with quinoa pasta. Check it out.


Ingredients:
1 8 oz box tri-colored quinoa veggie curls
1 small can sliced black olives
1/4 cup feta cheese
1/4 cup grated parmesan reggiano cheese
1/2 cucumber, diced
1 Roma tomato, diced
1/4 cup finely chopped parsley
black pepper to taste

Dressing:
3/4 cup olive oil
2 tablespoons apple cider vinegar
2 teaspoons minced garlic
1 teaspoon salt

Directions: Cook pasta according to package and be sure not to overcook. Once pasta is done, drain and rinse with cold water.


You'll want to make sure that the pasta is completely cooled so that when it's combined with the cheese, the cheese does not melt. Then, in a large bowl combine the pasta with the olives, cheeses, cucumber, tomato, and parsley. Mix well.




Place all the dressing ingredients in a blender or food processor and blend until emulsified (about 20-30 seconds). Then pour dressing over pasta mixture and mix well. Sprinkle with pepper to taste. I'd recommend allowing pasta to chill in refrigerator for at least 1 hour before serving.


Enjoy!

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