Vegetable-Pasta Salad

As summer draws to a close, it’s time to get back to routines and regimes. It’s not just going back to work full time that is tough, but also getting to the gym and eating a healthy, well-balanced diet. Eating healthy is key to maintaining or loosing weight successfully, refueling your body, and helping with […]

Food + Drink Cooking and Entertaining Brian Webb

This article was published on September 15th, 2015

Vegetable-Pasta Salad

As summer draws to a close, it’s time to get back to routines and regimes. It’s not just going back to work full time that is tough, but also getting to the gym and eating a healthy, well-balanced diet. Eating healthy is key to maintaining or loosing weight successfully, refueling your body, and helping with recovery.

Stay ahead of the curve by eating this colourful and nutritious vegetable-pasta salad. The whole-wheat carbs will give you much needs muscle fuel and power your memory, colourful vegetables provide nutrients to feed the body, and the feta cheese is a protein to give you a longer burning, more sustained energy.

  • 2 green bell peppers
  • 1 red bell pepper
  • 1 orange bell pepper
  • 1 yellow bell pepper
  • 1 long English cucumber
  • 1 large can of pitted black olives
  • 1 container of Golden Ears Cheesecrafters artisan feta cheese
  • ½ cup Kraft calorie-wise Italian dressing

Cut up all the vegetables and place into a large mixing bowl. Strain and discard the juice from the black olives and place the olives in the mixing bowl with the vegetables. Cube the Golden Ears Cheesecrafters artisan feta cheese and add to the mixture. Pour in Italian dressing. Gently toss all the ingredients together. You can also add fresh ground pepper, dill spice, and oregano for additional taste.

Salad can be stored in an airtight container in the fridge for up to four days.

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