In this recipe
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Notta Pasta Rice Fettuccine
This is our widest rice noodle, a great wheat fettuccine alternative that enhances your favorite gluten-free pasta dishes.
Greek Pasta Salad
This traditional salad is tossed with a nontraditional rice pasta with fabulous results. The lemon vinaigrette is nicely absorbed into the pasta and vegetables for a fresh tasting summer salad.
4-6 servings
30 minutes total
1/3 cup extra virgin olive oil
3 tablespoons fresh lemon juice
1 teaspoon dried oregano
Salt and fresh cracked pepper to taste
Salad Ingredients:
1/2-16 oz box (8 oz) Notta Pasta Fettuccine
2 small bell peppers (1 red, 1 green), thinly sliced
1 cup cherry tomatoes cut in half
1/2 English cucumber*, sliced
1/2 red onion, thinly sliced
1 cup crumbled feta cheese
1 cup pitted Kalamata olives**, cut in half
1/4 cup fresh, finely chopped mint
* If using a regular cucumber, seed with a small melon scoop before slicing.
** Spicy green olives can be mixed half and half with the Kalamata olives for an interesting flavor.
1. | Put a large pot of salted water on to boil. |
2. | In a small bowl whisk dressing ingredients until combined and emulsified (thickened). Salt carefully because the feta and olives are salty. |
3. | In a large bowl combine peppers, tomatoes, cucumber, onion, feta cheese, olives and mint with 1/2 of the dressing. |
4. | Meanwhile, boil Notta Pasta according to directions on box, stirring frequently. Drain and rinse quickly. Pour back into pot and mix with remaining dressing. |
5. | Add pasta to bowl of vegetables and combine. Serve immediately or chill. If serving later, adjust seasonings and refresh with lemon juice if needed. |
Greek Pasta Salad
Nutrition Facts:*
CALORIES: 530
FAT: 31g
CHOLESTEROL: 35mg
SODIUM: 690mg
CARBS: 56g
PROTEIN: 10g
*Nutrition Facts are estimates only. For questions or specific information, email facts@andreprost.com