Lemon and Watercress Pasta Salad Recipe

This delicious Mediterranean style dish is full of healthy fats and energy-packed carbs to refill your energy stores after endurance exercise. Pick your favorite protein food and you'll maximize recovery.

Ingredients

  • 1 bunch watercress (about 2 cups)
  • 12 oz pasta, such as orecchiette
  • 4 tbsp extra virgin olive oil
  • 1 cup finely chopped Italian parsley
  • 1/2 cup thinly sliced red onion
  • 20-25 pitted Kalamata olives, chopped
  • 1 cup crumbled feta cheese
  • Juice of 1 lemon
  • Grated rind of 2 lemons
  • Salt and pepper, to taste

Preparation (Serves 4)

Strip the watercress leaves from the large stems. Wash leaves in cold water and spin dry. Chop slightly, so leaves are separated from other leaves but still mostly whole.

Cook pasta according to package directions or until al dente. Drain and place in a large bowl. Toss with 2 tablespoons of the olive oil. Let cool for 5 minutes.

Toss with remaining ingredients. Serve warm or at room temperature.

Nutrition Facts (per serving)

Calories 444; fat 25g; saturated fat 6g; cholesterol 25mg; sodium 698mg; carbohydrate 44g; fiber 3g; protein 13g; calcium 145mg

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