Greek Pasta Salad with Sun-Dried Tomato Vinaigrette
- 1 garlic clove
- 7 sun-dried or slow-roasted tomato halves, roughly chopped
- 2 Tbsp plain nonfat yogurt
- 1 tsp Greek seasoning
- 1/4 cup white wine vinegar
- 1/4 cup extra virgin olive oil
- 1-1/2 tsp agave nectar (or honey, or sugar substitute)
- 5-6 tsp water
- 8 oz rotini or other twisty pasta
- 1-1/2 cup diced fresh tomatoes, any type
- 1 cup diced cucumber
- 1/2 medium green bell pepper, diced
- 1/2 cup pitted large black olives, sliced in half
- 3 Tbsp chopped fresh dill
- 1/2 cup crumbled feta cheese, or more to taste
- This recipe is vegetarian
- Produce
- Cucumber (1 cup)
- Dill, fresh (3 Tbsp)
- Green bell pepper, medium (1/2)
- Tomato, sun-dried or slow-roasted halves (7)
- Tomatoes, fresh (1 1/2 cup)
- Condiments
- Black olives, pitted large (1/2 cup)
- White wine vinegar (1/4 cup)
- Cooking & Baking
- Agave nectar (1 1/2 tsp)
- Garlic clove (1)
- Greek seasoning (1 tsp)
- Olive oil, extra virgin (1/4 cup)
- Pasta & Grains
- Rotini or other twisty pasta (8 oz)
- Drinks
- Water (5 tsp)
- Dairy
- Feta cheese (1/2 cup)
- Yogurt, plain nonfat (2 Tbsp)
Preparation
Read recipe preparation on theperfectpantry.com
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Published February 7, 2012 (1 year ago).
52 people saved this recipe.
