Chunky cucumber and tomato gazpacho pasta salad
This combination will surely take you away from those cold winter’s nights!
81 cal Serves 10
Prep time 0h 15m
Cook time 0h 8m
Total time 0h 23m
Step 1In a pot of boiling water, cook pasta for about 8 minutes or until tender but firm. Drain well and rinse with cold water; drain again. Set aside.
Step 2In a large bowl, combine tomatoes, cucumber, garlic, onion, cilantro, basil, vinegar and hot pepper sauce. Let stand for 10 minutes.
Step 3Add pasta and feta; toss to combine. Let stand for 10 minutes before serving.
To make this a meal, add leftover chicken or steak. Have hard cooked eggs available in the fridge and add them to the salad to make a heartier vegetarian version for lunch.
Per serving (1 portion)
- 4 g
- 104 mg
- 208 mg
- Total fat
- 2 g
- Saturated fat
- 1 g
- 14 g
- 2 g
- 2 g
- Added sugars
- 0 g
Recipe developed by Emily Richards, PH Ec. ©Heart and Stroke Foundation 2015.
Crispy chickpeas and pumpkin seeds with limeFuel your next workout or begin your post-exercise recovery with this tasty, healthy snack
Prep: 40 mins 140 cal Serves 14
Curried chicken salad in crisp wonton cupsAromatic chicken salad, studded with sweet grapes and crunchy almonds makes for an appetizer that has a huge wow factor but is surprisingly easy to make
Prep: 45 mins 170 cal Serves 8