Instructions & Ingredients

by Renée Altman RHN, Verity Nutrition

Ingredients:

Servings: 4-5 | Prep time: 15 minutes | Cook time: 10 minutes

  • 3 servings Kaslo Sourdough Millet Pasta
  • 1 1/2 cups cherry tomatoes, diced
  • 1 1/2 cups cucumbers, diced
  • 1 small red onion, thinly sliced
  • 1/2 cup feta cheese, diced or crumbled
  • 1/4 cup sliced black olives

Greek Vinaigrette

  • 2 tablespoons lemon juice
  • 2 tablespoons extra virgin olive oil
  • 1 teaspoon dried oregano or 2 teaspoons freshly minced oregano
  • 1/8 teaspoon salt
  • 1/8 teaspoon pepper

Instructions:

  1. Boil a pot of water with some salt. Add pasta to boiling water and cook to desired firmness (5-8 minutes). Once finished, drain and let cool.
  2. Prepare vegetables and place in a large salad bowl. Add pasta.
  3. Mix greek vinaigrette ingredients together
  4. Add feta, black olives, pasta, vinaigrette and cooled pasta to salad bowl. Pour in vinaigrette and toss until evenly covered.

Serve and Enjoy!

Additional Recipes

  • Butternut Squash Linguini
  • Pasta Chips!
  • Sweet & Spicy Apricot Chili Pasta Salad Recipe Link
  • Sweet & Sour Cherry Pasta Salad
  • Sourdough Lasagna