Today I had leftover spaghetti pasta, a few grape tomatoes, a little roasted red pepper slices and half of a small jar of capers. I added a handful of turkey pepperoni for flavor and protein and a few shakes of parmesan cheese. I also added a handful of thawed frozen broccoli flowerettes. When making a dish with pasta, try to add more vegetables to offset the calories added from the pasta. I used a healthy olive oil also and a little shredded parmesan cheese. Low fat feta cheese would also be good in this as well as other veggies such as red onion, cauliflower, peas or asparagus.
This recipe works because of the sweetness of the tomatoes combined with the acidity of the lemon juice and the saltiness of the capers and olives.
Mediterranean Pasta Salad
Serves 8
6 Weight Watchers Smart Points
Ingredients:
12 ounces spaghetti pasta, cooked and roughly chopped
1 1/2 cups grape tomatoes, quartered
1/2 cup pitted Kalamata olives (or your favorite cured olives)
1 cup thawed broccoli flowerettes
1/2 cup roasted red peppers
2 cloves garlic
4 tablespoons capers
4 tablespoons extra virgin olive oil
1 tsp. red pepper flakes
juice of half a lemon
1/2 tsp. salt
1 cup chopped canned artichoke hearts
8 fresh basil leaves, chopped
1/8 cup shredded Parmesan cheese
1/2 cup turkey pepperoni, cut in strips
Method:
Mince the garlic with 1 tablespoon capers and red pepper flakes, smashing it into a paste.
Add paste to a salad bowl along with tomatoes, salt, lemon juice and basil. Stir and allow to marinate at room temperature for a few minutes to allow the tomatoes to macerate.
Add the pasta and remaining ingredients together and toss.
