Sunday, September 5, 2010


This is a healthy salad.  Original recipe is from Heart and Stroke foundation web site.  I added olives.  I also think sliced cubenalle peppers would be good in this recipe as well.  You can use any shape pasta.  I used bow tie pasta.

2 cups (500 mL) whole-wheat pasta
2 cups (500 mL) diced English cucumber
2 cups (500 mL) grape tomatoes, cut in half
1/2 cup (125 mL) thinly sliced red onion
1 cup (250 mL) cubed light feta cheese, rinsed
1/2 cup black olives


1/4 cup (50 mL) red wine vinegar
2 tbsp (25 mL) olive oil
1 tbsp (15 mL) fresh squeezed lemon juice
1 tsp (5 mL) dried oregano
1/2 tsp (2 mL) black pepper
  • Cook pasta as per directions on the box. Drain, rinse and place in a large bowl.
  • Add the rest of the salad ingredients to the bowl.  Keep some of the feta cheese for the top.
  • In a small bowl, whisk together all ingredients for the dressing. Pour over the salad and toss.
  • Crumble remaining feta cheese at the top of the salad
  • This salad can be made one day ahead. Keep refrigerated.

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