HEALTHY PASTA SALAD Recipe

Ingredients

• 8 oz Whole Grain Elbow Macaroni (Can substitute white or gluten‑free pasta)
• 8 oz Asparagus (Trim woody ends, cut into bite‑size pieces)
• 8 oz Vine Tomatoes (Halved; use a sharp knife to avoid squishing)
• 0.5 cup Kalamata Olives (Pitted and sliced; green olives work as well)
• 4 oz Feta Cheese (Block, crumbled by hand to avoid anti‑caking agents)
• 0.25 cup Fresh Italian Parsley (Curly variety, chopped)
• 3 tbsp Extra Virgin Olive Oil (Prefer high‑quality Italian oil)
• 1 tsp Dried Oregano
• 0.5 tsp Garlic Powder (Or grate one fresh garlic clove for more flavor)
• 0.25 tsp Salt (To taste)
• 0.25 tsp Black Pepper (Freshly ground, to taste)

Instructions

1. Boil Pasta

   Fill a large pot with water, add a generous pinch of salt, bring to a rolling boil, then add the whole‑grain elbow macaroni. Cook until al dente, about 8‑10 minutes, stirring occasionally.

   Time: PT10M

   Temperature: boiling

2. Prep Asparagus

   Snap off the woody ends of the asparagus spears, trim to uniform length, then cut into bite‑size pieces.

   Time: PT5M

3. Blanch Asparagus

   When the pasta is about 2 minutes from al dente, add the asparagus pieces to the same pot. Let the water return to a boil and cook for 1‑2 minutes until just tender.

   Time: PT2M

   Temperature: boiling

4. Drain Pasta and Asparagus

   Drain the pasta and asparagus in a colander and rinse briefly with cold water to stop cooking. Set aside to cool.

   Time: PT2M

5. Chop Remaining Vegetables & Crumble Feta

   Halve the vine tomatoes, slice the Kalamata olives, and finely chop the parsley. Crumble the feta block by hand into small pieces.

   Time: PT5M

6. Make Simple Dressing

   In the mixing bowl, drizzle the extra virgin olive oil, then sprinkle dried oregano, garlic powder (or grated fresh garlic), salt, and black pepper. Stir to combine.

   Time: PT2M

7. Combine All Ingredients

   Add the cooled pasta, blanched asparagus, tomatoes, olives, parsley, and crumbled feta to the bowl with the dressing. Using a silicone spoon, gently toss until everything is evenly coated.

   Time: PT3M

8. Optional Chill

   Cover the salad and refrigerate for at least 30 minutes to let flavors meld before serving.

   Time: PT30M

Nutrition Facts

Calories

350

Protein

12g

Carbohydrates

45g

Fat

12g

Fiber

8g