Healthy Pasta Salad Recipe Swap: Go Greek Cucumber-Noodle Salad
The New NoodleSummer is winding down, but there's still at least one great cookout opportunity: Labor Day weekend! Ditch the carb-heavy pasta salads, and make this refreshing cucumber-noodle salad instead...
1/6th of recipe (about 1 1/4 cups): 92 calories, 4g total fat (1g sat. fat), 321mg sodium, 10.5g carbs, 1.5g fiber, 6g sugars, 3.5g protein
Green Plan SmartPoints® value 2*
Blue Plan (Freestyle™) SmartPoints® value 2*
Purple Plan SmartPoints® value 2*
Chill: 15 minutes
28 oz. seedless cucumber (about 2 large or 6 small cucumbers; see HG Tip)
2 cups cherry tomatoes, halved
1/2 cup chopped red onion
1/2 cup reduced-fat crumbled feta cheese
1/3 cup light vinaigrette dressing
1/4 cup sliced kalamata or black olives
Using a spiral vegetable slicer like the Veggetti, cut cucumber into spaghetti-like noodles. (If you don’t have a spiral veggie slicer, peel cucumber into thin strips, rotating the cucumber after each strip.) Roughly chop for shorter noodles.
Place cucumber noodles in a large bowl, and pat dry to remove excess moisture.
Add all remaining ingredients. Gently toss to mix. Cover and refrigerate until chilled, at least 15 minutes.
MAKES 6 SERVINGS
HG Tip: Some cucumbers are extra thick, so make sure to get ones that will fit in your spiralizer (if using).
Hungry for More Veggie-Noodle Side Dishes?
Chew on this:
Today, August 30th, is National Toasted Marshmallow Day. Try this s'mores swap: Smush a toasted marshmallow between apple slices smeared with a little PB!
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