Greek Rotini Pasta Ww Friendly
Brighten up your mealtime with this vibrant and refreshing Greek Rotini Pasta Salad, a WW-friendly recipe that’s as delicious as it is wholesome! Packed with hearty whole wheat rotini, crisp cucumbers, juicy cherry tomatoes, tangy kalamata olives, and creamy fat-free feta, this pasta salad offers a medley of flavors inspired by classic Mediterranean cuisine. Tossed in a light and zesty homemade Greek dressing featuring extra virgin olive oil, fresh lemon juice, and aromatic oregano, this dish is a celebration of simplicity and bold taste. Perfect for a quick 20-minute meal prep, it’s an ideal option for lunch, picnics, or a light dinner. Low in points yet high in flavor, this make-ahead pasta salad is sure to become a go-to favorite for weight-watchers and pasta lovers alike!
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Recipe Information
Ingredients
- 8 oz whole wheat rotini pasta
- 1 medium, diced cucumber
- 1.5 cups, halved cherry tomatoes
- 0.5 small, thinly sliced red onion
- 0.33 cup, pitted and sliced kalamata olives
- 0.5 cup, crumbled fat-free feta cheese
- 1.5 tbsp extra virgin olive oil
- 2 tbsp, freshly squeezed lemon juice
- 1 tbsp red wine vinegar
- 1 tsp dried oregano
- 1 clove, minced garlic
- 0.5 tsp, or to taste salt
- 0.25 tsp, or to taste black pepper
- 2 tbsp, chopped (optional) fresh parsley
Instructions
Bring a large pot of salted water to a boil and cook the whole wheat rotini pasta according to the package instructions until al dente. Drain and rinse under cold water to cool the pasta quickly. Set aside.
While the pasta is cooking, prepare the vegetables by dicing the cucumber, halving the cherry tomatoes, and slicing the red onion thinly. Set aside.
In a small bowl, whisk together the olive oil, lemon juice, red wine vinegar, dried oregano, minced garlic, salt, and black pepper to create the Greek dressing.
In a large mixing bowl, combine the cooked and cooled rotini pasta, diced cucumber, halved cherry tomatoes, sliced red onion, and kalamata olives. Toss gently to mix.
Drizzle the Greek dressing over the pasta and vegetables, then toss again to coat everything evenly.
Sprinkle the crumbled fat-free feta cheese over the pasta salad and gently fold it in. If desired, garnish with freshly chopped parsley for added flavor and color.
Taste and adjust the seasoning with additional salt or pepper, if needed.
Refrigerate the pasta salad for at least 15-20 minutes before serving to allow the flavors to meld. Serve chilled or at room temperature.
Nutrition Facts
Calories |
1400 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 46.7 g | 60% | |
| Saturated Fat | 6.9 g | 34% | |
| Polyunsaturated Fat | 0.1 g | ||
| Cholesterol | 21 mg | 7% | |
| Sodium | 3671 mg | 160% | |
| Total Carbohydrate | 193.4 g | 70% | |
| Dietary Fiber | 26.4 g | 94% | |
| Total Sugars | 15.6 g | ||
| Protein | 53.8 g | 108% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 803 mg | 62% | |
| Iron | 10.3 mg | 57% | |
| Potassium | 1175 mg | 25% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
