PROTEIN+® CELLENTANI GREEK PASTA SALAD

INGREDIENTS

• 3 lb Barilla Protein+® Cellentani
• 1 cup extra virgin olive oil
• 3/4 cup red wine vinegar
• 3 Tbsp lemon juice
• 3 Tbsp dijon mustard
• 3 cloves garlic, minced
• 3 Tbsp oregano, dry
• Salt and pepper, to taste
• 3 large English cucumbers, diced
• 1/2 cup red onions, thinly sliced
• 2 cup Kalamata olives, halved
• 6 cup cherry tomatoes, halved
• 4 cup feta cheese crumbles

Optional Protein Add On:

• 6 lbs beef tri-tip, grilled and thinly sliced

PREPARATION

1. 1.Cook pasta according to package directions. Drain and rinse under cold water to stop the cooking process. Transfer to a large bowl and set aside.
2. 2.In a mixing bowl, whisk together the extra virgin olive oil, red wine vinegar, lemon juice, Dijon mustard, garlic, oregano, salt and pepper until emulsified.
3. 3.Add the cucumbers, red onions, Kalamata olives, cherry tomatoes and feta cheese to the cooled pasta. Add the dressing and toss until evenly coated.
4. 4.Serve chilled or at room temperature.
5. 5.If Adding Tri-Tip Steak: Thinly slice the cooked tri-tip steak against the grain. Layer over the pasta salad or arrange in a takeout container.