This tossed salad–pasta salad marriage turns just 4 ounces of pasta (lentil pasta for extra protein and fiber) into something hearty. Top with feta for lots of tang. This simple vinaigrette is an all-purpose dressing that’s great on grilled shrimp and chicken too. Make a double batch to keep in the fridge, and use all week long.
Ingredients
4 oz uncooked yellow lentil pasta, penne variety
1 medium garlic clove, grated
1½ tbsp extra virgin olive oil
1½ tbsp red wine vinegar
1 tsp Dijon mustard
½ tsp dried oregano
½ tsp kosher salt
¼ tsp black pepper
5 oz lettuce, spring mix-variety
1 cup grape tomatoes, halved
⅓ cup uncooked red onions, sliced
½ cup crumbled feta cheese
Instructions
Cook the pasta according to the package directions; drain and rinse with cold water.
In a large bowl, whisk the garlic, oil, vinegar, mustard, oregano, salt, and black pepper. Add the pasta, lettuce, tomatoes, and onion; toss gently to combine. Sprinkle with the cheese.
