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Greek Pasta Salad
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shrimp
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canned chick peas
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orecchiette pasta
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cucumber
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grape tomato
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red onion
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light feta
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black olives
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canned artichoke hearts
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Dressing:
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red wine vinegar
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1/2 - 1 stevia packet (or sweetener)
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olive oil
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dried oregano
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dried parsley
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garlic powder
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salt
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Combine all dressing ingredients in a jar. If you let it sit for a few hours, flavors will mingle and taste better. This dressing can be made in advance and kept in the fridge (just like the rest of this recipe!)
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Cook pasta according to package instructions. Drain and let cool when done.
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Cook shrimp on a pan with cooking spray. Can add some of the dressing seasoning if you like. Let cool when done.
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In a large bowl, combine pasta and dressing. Add chick peas, sliced cucumbers, tomato, onion, feta cheese, black olives, artichoke hearts, and some extra oregano leaves.
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Tastes best if refrigerated for minimum 4 hours before eating
*vegetarians omit shrimp