Saturday, December 7, 2013

Shallots in a Quick Greek Pasta Salad

A healthy salad seasoned with shallots that will spice up your taste buds. You can add optional rib eye steak or chicken breast to make it a meal. When I made this I used what I had on hand and added red bell peppers and fresh tomatoes at the very end so they didn't get mushy.


  • 8 onces whole wheat penne pasta
  • 2 tablespoons extra virgin olive oil
  • 2 tablespoons butter
  • 1 tablespoon minced garlic
  • 1/2 pound shopped shallots (Petersens)
  • 1 tablespoon soy sauce
  • 1/2 cup sun-dried tomatoes diced (Petersens)
  • 1/2 cup sliced black olives (optional)
  • 1 cup chopped fresh spinach (Petersens)
  • 1 cup chopped red bell pepper (Petersens)
  • 1 teaspoon basil pesto (I made extra and froze some from this summer)
  • 1 tablespoon chopped parsley
  • 1/2 cup crumbled feta cheese
  • 1/4 cup pine nuts or sun flower seeds
  • Optional: Rib Eye Steak or Free Range Chicken Breast
  • Bring a large pot of lightly salted water to a boil. Add pasta and cook for 8-10 minutes until al dente. Drain and toss with olive oil, keep warm.
  • Melt 1 tablespoon butter in a skillet over medium heat. Saute shallots and garlic. Stir in soy sauce, and cook a few seconds longer.
  • Remove the skillet from the heat and stir in the sun-dried tomatoes, olives, spinach, basil, feta cheese, and pine nuts. Toss with pasta in a large bowl and serve.
  • Add optional rib eye steak or free range chicken breast.

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