Ingredients
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1 cup raw cauliflower florets (about 1 large head)
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1/2 cup cherry tomatoes, halved
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2 tablespoons fresh basil leaves, chopped
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1 teaspoon extra virgin olive oil
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2 cloves garlic, minced
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1/2 teaspoon salt
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1/2 teaspoon black pepper
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1 tablespoon balsamic vinegar
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1 tablespoon red wine vinegar
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3 tablespoons grated Parmesan cheese
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3/4 cup cooked penne pasta
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1/2 cup crumbled feta cheese
Directions
Sub-Title: A Healthy Twist on Your Favorite Pasta Dish
Description: This classic pasta salad combines the best of both worlds – Italian flavors and a healthier approach that won’t leave you feeling deprived. It’s perfect for those who love the taste of Italy but also want their meals to be nutritious and full of goodness.
Ingredients:
– 1 cup raw cauliflower florets (about 1 large head)
– 1/2 cup cherry tomatoes, halved
– 2 tablespoons fresh basil leaves, chopped
– 1 teaspoon extra virgin olive oil
– 2 cloves garlic, minced
– 1/2 teaspoon salt
– 1/2 teaspoon black pepper
– 1 tablespoon balsamic vinegar
– 1 tablespoon red wine vinegar
– 3 tablespoons grated Parmesan cheese
– 3/4 cup cooked penne pasta
– 1/2 cup crumbled feta cheese
Instructions:
1. In a large bowl, combine the cauliflower florets, cherry tomatoes, basil leaves, olive oil, garlic, salt, pepper, and balsamic vinegar. Toss together until well combined.
2. Add the red wine vinegar and toss again. Set aside while preparing the pasta.
3. Bring a pot of water to a boil over medium heat. Once the water is boiling, add kosher salt and the cooked penne. Cook according to package directions, usually about 12 minutes, until al dente. Drain the pasta and immediately return it to the pot along with the feta cheese.
4. Stir the drained pasta and feta cheese together for a few seconds to coat evenly. Return the sauce from step 1 to the pan with the pasta and stir gently to combine everything together.
5. Finally, sprinkle with the Parmesan cheese and serve warm.
Serving size: 1 serving per person
Difficulty Level: Easy
Nutrition Information:
– Calories: 340 calories
– Total fat: 8 g
– Saturated fat: 1.5 g
– Cholesterol: 0 mg
– Sodium: 180 mg
– Carbohydrate: 35 g
– Dietary fiber: 5 g
– Protein: 11 g
Total Time Needed: About 1 hour
Note: Remember to wash your hands before handling any food, especially if you have been working in the garden or with raw meat. Have fun making this delicious salad!
Steps
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1
Done
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In a large bowl, combine the cauliflower florets, cherry tomatoes, basil leaves, olive oil, garlic, salt, pepper, and balsamic vinegar. Toss together until well combined. |
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2
Done
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Add the red wine vinegar and toss again. Set aside while preparing the pasta. |
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3
Done
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Bring a pot of water to a boil over medium heat. Once the water is boiling, add kosher salt and the cooked penne. Cook according to package directions, usually about 12 minutes, until al dente. Drain the pasta and immediately return it to the pot along with the feta cheese. |
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4
Done
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Stir the drained pasta and feta cheese together for a few seconds to coat evenly. Return the sauce from step 1 to the pan with the pasta and stir gently to combine everything together. |
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5
Done
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Finally, sprinkle with the Parmesan cheese and serve warm. |
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6
Done
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1.5 g |
