Ingredients:
For the Salad:
- 8 ounces whole wheat pasta, cooked and cooled
- 1 cup cherry tomatoes, halved
- 1 cup cucumber, diced
- 1/2 cup red bell pepper, diced
- 1/2 cup black olives, sliced
- 1/4 cup red onion, finely chopped
- 1/4 cup reduced-fat feta cheese, crumbled (optional)
For the Dressing:
- 3 tablespoons extra-virgin olive oil
- 2 tablespoons red wine vinegar
- 1 teaspoon Dijon mustard
- 1 teaspoon honey
- 1 teaspoon dried oregano
- Salt and pepper to taste
Instructions:
- Cook Pasta: Cook the whole wheat pasta according to the package instructions. Once cooked, drain and let it cool.
- Prepare Vegetables: In a large bowl, combine the cooled pasta with cherry tomatoes, cucumber, red bell pepper, black olives, red onion, and feta cheese (if using).
- Make Dressing: In a small bowl, whisk together olive oil, red wine vinegar, Dijon mustard, honey, dried oregano, salt, and pepper.
- Combine Salad and Dressing: Pour the dressing over the pasta and vegetables. Toss everything together until well coated.
- Chill: Cover the bowl and refrigerate the pasta salad for at least 30 minutes to let the flavors meld.
- Serve: Before serving, give the pasta salad a good stir and adjust the seasoning if necessary. Serve chilled.
- Enjoy: Enjoy your Weight Watchers-friendly Italian Pasta Salad as a light and satisfying meal or as a side dish.
