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Greek Pasta Salad

  • shrimp

  • canned chick peas

  • orecchiette pasta

  • cucumber

  • grape tomato

  • red onion

  • light feta

  • black olives

  • canned artichoke hearts

  • Dressing:

  • red wine vinegar

  • 1/2 - 1 stevia packet (or sweetener)

  • olive oil

  • dried oregano

  • dried parsley

  • garlic powder

  • salt

  1. 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!)

  2. Cook pasta according to package instructions. Drain and let cool when done.

  3. Cook shrimp on a pan with cooking spray. Can add some of the dressing seasoning if you like. Let cool when done.

  4. 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.

  5. Tastes best if refrigerated for minimum 4 hours before eating

*vegetarians omit shrimp

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