Lightened-Up Pasta Salad

Ditch the heavy mayo dressing and instead serve your family this Greek-inspired salad. It’s full of fiber and healthy fats.
Serves 4-6

8 ounces whole-wheat spiral pasta, cooked according to package directions
2 tablespoons extra-virgin olive oil
1 tablespoon balsamic vinegar
2 hard boiled eggs, chopped
1 red bell pepper, chopped
1 stalk celery, chopped
3 small radishes, sliced thin
1/3 cup kalamata olives, pitted and chopped
1/2 cup crumbled feta cheese
Sea salt and pepper, pinch

In a small bowl, combine olive oil and vinegar and whisk well.

In another larger bowl, combine cooked pasta, chopped egg, bell pepper, celery, radishes, olives, and feta cheese. Drizzle with dressing and toss well. Season with salt and pepper.

This salad is best made ahead of time so the flavors can mingle. I recommend preparing it at least 4 hours before serving, or better yet—overnight.