I am OBSESSED with Greek salads.
In the beginning of my pregnancy the idea of a vegetable literally made me throw up.
Then, I saw a Greek salad on instagram from one of my favorite pregnant dietitians. And all I could think about was a Greek salad. Literally, it was all I thought about.
I also, didn’t realize feta cheese was pasteurized (yes I am an RD but this stuff is confusing AF!) and that changed my life as well.
So now, I am obsessed with creating my own. And eating vegetables has never tasted so good. Such a WIN.
Try this baby and let me know your thoughts. A simple recipe that is also AMAZING to prep in large batches to eat all week!
Banza Greek Pasta Salad.
I suggest to make a big bowl of this and make it last 4+ meals.
In order to do this and keep it freshest, keep your chicken, pasta and veggies in 3 separate containers and then assemble when ready to eat!
Ingredients:
1-2 romaine hearts, chopped
6oz kalamata olives, chopped (I used 2 of the little pre-portioned 3 oz. snack cups and chopped them up!)
1 box cooked Banza pasta – any shape
1 large red pepper, diced
1/2 red onion, chopped
1 medium cucumber, chopped
1 cup grape tomatoes, cut in half
3/4 cup shredded carrots
1/2 cup sundried tomatoes
Mix all veggies together (everything except the Banza) in a large bowl or Tupperware. When ready to eat, fill a bowl with your veggie mixture, or Tupperware to take to work and add in cooked Banza.
For each serving prepare the following dressing: 1/2 tbsp oil, 1 tbsp red wine vinegar, a pinch of each of salt, pepper and oregano and then a 1 tsp honey. Shake and mix all together.
To complete each meal, add your favorite protein (I am loving the ease of shredded rotisserie chicken but you can also use grilled options or shrimp or whatever you like!) to each and top with feta cheese.
It is SO simple, you can play around with toppings and also add roasted red peppers, pepperocinis, pumpkin seeds and so on!
Cannot wait to hear what you think.
XOXO
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