Basil Feta Tomato pasta salad
Basil Feta Tomato pasta salad
Serving size:
Recipe Ingredients Qty x Measure click on name for nutrient facts
Basil, fresh
2.0
x
1/4 cup leaves, whole (6g)
Cheese, feta
1.0
x
1 cup, crumbled (150g)
Oil, olive, salad or cooking
0.5
x
1 cup (216g)
Olives, ripe, canned (small-extra large)
4.0
x
1 ounce (28g)
Onions, raw
1.0
x
1 medium (2-1/2" dia) (110g)
Spaghetti, cooked, enriched, without added salt
16.0
x
1 ounce (28g)
Spices, pepper, black
1.0
x
1 tbsp (6g)
Tomatoes, red, ripe, raw, year round average [Includes USDA
commodity food A238, A233]
1.0
x
1 large whole (3" dia) (182g)
Vinegar, balsamic
1.0
x
1 ounce (28g)
Preparation
Use Penne or Farfalle, but any pasta will work fine. Recipe shows spaghetti. Boil pasta. Add chopped tomatoes, basil, onions, Feta, pepper and olives plus olive oil and balsamic vinegar. Mix completely. Serve hot or cold. Can be kept or days as flavors enhance with sitting in the refrigerator..
IF Rating per serving 63 (moderately anti inflammatory)
Calories per serving 385
This food is noted to be low in cholesterol.
I am not sure that this recipe is for everyone. Let me explain. Those of us that have large inflammatory problems that include large amounts of weight to lose may do better to stay away from this as it has a lot of inflammatory grain (pasta). I can recommend it to those who are on a maintenance or preventive anti inflammatory diet. This is a good food and I would probably eat just a bit, but emphasize a large salad and add some fish on the salad. Tuna salad would be great. For the vegans just go with spinach salad with tomatoes, olives, etc in addition to the pasta feta dish this recipe is all about.