Fat Free Feta Pasta Salad With Apples Recipes

EASY GREEK PASTA SALAD

Steps:

• In a pot of boiling salted water, cook the pasta 1 minute less than the package instructions. Then drain and rinse under cold running water to stop the cooking process, and toss it with a little bit of olive oil.Set aside to cool.
• While the pasta boils, shake all the dressing ingredients in a mason jar and refrigerate until ready to use.
• Place all the ingredients in a large bowl, drizzle the dressing, and toss to combine.
• Finish it off with a sprinkle of oregano and serve immediately or refrigerate in a sealed container up to 3 days.

GREEK PASTA SALAD WITH FETA AND OLIVES

Steps:

• Bring a large pot of salted water to a boil.
• Whisk together the olive oil, vinegar, shallot, oregano, 1/2 teaspoon salt and a few grinds of pepper in a large bowl.
• Add the pasta to the boiling water and cook according to the package directions. Drain and rinse under cold water to cool; add to the bowl with the dressing.
• Add the cucumber, feta, parsley, olives and tomatoes to the bowl and toss to combine. Season with salt and pepper. The pasta salad is best if served right away.

RAW KALE SALAD WITH FETA, APPLES, AND PECANS

Steps:

• Heat olive oil in a cast iron skillet over medium-high heat. Add pecans; cook and stir until fragrant, about 5 minutes. Transfer to a small bowl and sprinkle with stevia and chipotle powder; toss until well coated.
• Place kale in a large bowl. Drizzle with olive oil and sprinkle with salt. Massage until leaves begin to soften, about 2 minutes. Add diced apple and spiced pecans. Fold in feta cheese.

FAT FREE FETA PASTA SALAD WITH APPLES

Steps:

• Cook pasta al dente rinse with cold water and set aside in the refrigerator.
• Toast slivered almonds in a non stick pan over medium high heat until slightly brown. Set aside to cool.
• When pasta and almonds are cooled toss with the remaining ingredients in a glass serving bowl.

ENGLISH PEA SALAD WITH APPLES

Steps:

• Combine Peas, Celery, Apple & Onion in a medium bowl; then set aside.
• Combine Mayonnaise, Yogurt & Cheese.
• Pour over pea mixture & toss gently.
• Cover and chill.

BAKED FETA PASTA

Steps:

• Heat the oven to 200C/180C fan/gas 6. Toss the tomatoes, oil, chilli flakes and garlic together in a medium baking dish. Roast for 15 mins, then nestle the block of feta into the middle of the dish. Season everything well and bake for a further 20-25 mins, or until the feta is turning golden and the tomatoes have softened and turned jammy.
• Cook the pasta following pack instructions, then drain, reserving a mugful of the cooking water. Remove and discard the garlic cloves from the baked feta, then break up the cheese using a fork. Tip the pasta into the dish along with a splash of the reserved cooking water, and gently toss to combine with the cheese and tomatoes - the pasta should be well-coated in a creamy, cheesy sauce. Add another splash of the cooking water to loosen, if needed. Season well with black pepper, then scatter over the basil to serve.

PINE NUT & FETA PASTA SALAD

Steps:

• Boil chosen pasta al dente, drain (stir in some butter or olive oil to keep it loose) and allow pasta to cool.
• Combine all dressing ingredients into a blender or food processor and pulse until pine nuts have broken down and all ingredients combine (Important! Add/subtract dressing ingredients too taste!).
• Combine cooled pasta, feta, roasted red peppers and cucumbers in a large mixing bowl.
• Gently stir in dressing.
• Chill for around 30 minutes to give flavors a chance to meld.
• Cheers!

AVOCADO AND FETA PASTA SALAD

Steps:

• Cook pasta according to the packet.
• Toss together the avocado, tomato, cheese, nuts, spinach, rocket, herbs and pasta.
• Whisk together the oil, lemon zest and juice and the capers and drizzle over the salad.