Recipe of the week! Broccoli & Feta Pasta Salad

In order to kick off this Fitness blog right, I thought that I would try to highlight one of my favorite recipes at least once a week. I absolutely love to cook, but I often don't have the time, so I try to limit my recipes to those that are 30 minutes or less (or I devote at least one day to cooking meals that can be split up and saved for multiple meals throughout the week). Today's recipe is brought to you by one of my favorite websites: Eatingwell.com.

Broccoli & Feta Pasta Salad

6 servings | Active Time: 30 minutes | Total Time: 30 minutes

Ingredients

Dressing

1 clove garlic, minced
1/4 teaspoon salt
1/2 cup buttermilk
1/4 cup low-fat mayonnaise
3 tablespoons chopped fresh oregano or 1 tablespoon dried
1 tablespoon distilled white vinegar

Pasta Salad

8 ounces (about 3 cups) whole-wheat fusilli
2 cups chopped broccoli
1 3/4 cups halved grape or cherry tomatoes
1 15-ounce can chickpeas, rinsed
1/2 cup crumbled feta cheese
Freshly ground pepper to taste

Preparation

To prepare dressing: Mash garlic and salt in a medium bowl with the back of a spoon into a chunky paste. Add buttermilk, mayonnaise, oregano and vinegar; whisk until combined.
To prepare pasta salad: Cook pasta in a large pot of boiling water according to package directions. Drain, transfer to a large bowl and let cool. Add broccoli, tomatoes, chickpeas, feta, pepper and the dressing; toss to coat.

Nutrition

Per serving : 264 Calories; 6 g Fat; 2 g Sat; 1 g Mono; 14 mg Cholesterol; 44 g Carbohydrates; 11 g Protein; 6 g Fiber; 457 mg Sodium; 367 mg Potassium
3 Carbohydrate Serving
Exchanges: 2 1/2 starch, 1/2 vegetable, 1/2 medium fat meat, 1/2 fat

Tips & Notes

Make Ahead Tip: Cover and refrigerate, without dressing, for up to 1 day. Toss with the dressing about 1 hour before serving.

Comments

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