Pregnancy · Lunch
Greek Pasta Salad with Pasteurized Feta
Wholewheat pasta, crunchy vegetables and plenty of feta - plain enough for iffy days, bright enough for good ones.
Per serving (approx.): 520 kcal · 17 g protein · 60 g carbs · 23 g fat · 8 g fiber
Ingredients
for 2 people
- 200 gwholewheat fusilli
- 150 gcherry tomatoes, halved
- 1cucumber, chopped
- 1red bell pepper, chopped
- 60 golives
- 100 gpasteurized feta, cubed
- 3 tbspolive oil
- 1 tbspred wine vinegar
- 1 tspdried oregano
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Method
- Pasta. Cook the pasta; rinse briefly under cold water.
- Toss. Combine with vegetables, olives and feta.
- Dress. Whisk oil, vinegar and oregano; toss through.
Worth knowingFeta is fine in pregnancy when it's pasteurized (almost all supermarket feta is - check the label). It's the mold-ripened soft cheeses to skip.
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