It’s been a while since I shared a recipe and I promised this one to quite a few of you a LONG time ago… so here it is! You only have to promise me one thing – that you come back later today to check out Michelle & Tim’s stunning Salvage One wedding!!! That’ll be up on the blog this afternoon to take you into the long holiday weekend!! Deal?! So I’ll see you back here then?! Awesome!
Okay – now on to this recipe! I’m obsessed with Greek salad and decided I’d make a little heartier spin on a normal Greek salad with this recipe! It is one of my favorites to make for summer time and it holds really well to eat as leftovers too! YUM.
To be honest – I don’t really measure anything – I just kind of throw it in there – so here’s hoping the measurements I give you work/make sense. Feel free to alter as you like!
Greek Pasta Salad
8 oz of Rotini Pasta cooked al dente, rinsed with cool water until no longer hot, & drained. (I used somewhere around half a pound of a box of noodles. You can really use any noodles you want here, and I encourage you to buy whole wheat or healthy noodles if you really want to up the good for you factor of this salad!)
Small Red Bell Pepper (diced)
1/2 cup Red Onion (diced)
1/2 cup Pitted Kalamata Olives (cut in halves)
2-3 cups Baby Spinach (I throw it in by the handful until it looks good – so sorry I don’t have a better number here!)
6 oz Crumbled Feta Cheese
8oz of Newman’s Own Lite Balsamic Salad Dressing (start easy on this and add more to taste… but I ended up using about half a bottle)
Put all the above ingredients in a large bowl with a lid, and shake/stir until all ingredients coated with dressing.
And I’ll see you back here later today for one ridiculously stunning couple’s wedding!!! 🙂 xoxo!