Pasta Salad with Feta and Roasted Vegetables
This simple but flavorful pasta dish is delicious hot or cold!
Ingredients
- 1 cup Grape Tomatoes
- 1 cup Asparagus, snapped into 1” pieces
- 2 garlic cloves, minced
- 3 tablespoons Extra Virgin Olive Oil, divided
- Salt, to taste
- Freshly ground black pepper, to taste
- 12 oz uncooked wheat penne
- 1/3 cup fresh basil leaves, torn
- 4 oz Feta cheese, crumbled
Instructions
- Preheat the oven to 400 degrees.
- In a medium bowl, combine tomatoes, asparagus and garlic. Add 2 tablespoons of olive oil and salt & pepper to taste and toss to coat. Pour vegetables onto a baking sheet, making sure to drizzle all the oil from the bowl over the veggies and roast in the oven for 10-15 minutes.
- Cook pasta according to package directions in salted water. Drain.
- In a serving bowl, combine pasta with roasted vegetables and leftover juices/oil from the pan. Add remaining 1 tablespoon of olive oil, basil leaves and Feta cheese and additional salt and pepper to taste if necessary. Stir to combine. Serve warm, chilled or at room temperature.
Notes
To view your WW PersonalPoints for this recipe and track it in the WW app or site, click here!
NUTRITION INFORMATION:
327 calories, 40 g carbs, 3 g sugars, 13 g fat, 4 g saturated fat, 13 g protein, 5 g fiber (from myfitnesspal.com)
MyWW SmartPoints per (1 1/2 cups) serving: (SP calculated using the recipe builder on weightwatchers.com)
Green: 9 SmartPoints/ Blue: 9 SmartPoints/ Purple: 4 SmartPoints
WEIGHT WATCHERS POINTS PLUS:
9 per serving (P+ calculated using the recipe builder on weightwatchers.com)
9 per serving (P+ calculated using the recipe builder on weightwatchers.com)