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Kalamata Rotini Salad with Feta
Makes 2 servings
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Ingredients
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2
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ounces plain or multi-colored rotini pasta
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12
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pitted kalamata olives, coarsely chopped
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1/2
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cup halved sweet grape cherry tomatoes
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1/4
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cup finely chopped green bell pepper
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1/4
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cup thinly sliced red onion
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3/4
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teaspoon dried oregano leaves
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2
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tablespoons chopped fresh parsley leaves
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3
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tablespoons balsamic vinaigrette
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1
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ounce crumbled feta cheese
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1. Cook pasta according to package directions, omitting any salt or fat.
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2. Meanwhile, combine remaining ingredients, except feta cheese, in a medium bowl. Toss gently, yet thoroughly, to coat completely.
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3. Drain pasta in a colander and run under cold water until completely cooled. Drain well and add to the olive mixture. Toss gently, yet thoroughly, to blend well. Sprinkle cheese evenly over all. Do not toss.
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Note
The serving size is generous. You can serve any extra salad as a meal the next day by tossing with precooked chicken, if desired.
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© Publications International, Ltd.
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Nutrients per Serving
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Calories
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243
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Calories from Fat
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44 %
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Total Fat
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12 g
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Saturated Fat
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3 g
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Cholesterol
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8 mg
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Carbohydrate
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28 g
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Fiber
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2 g
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Protein
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7 g
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Sodium
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633 mg
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Dietary exchanges
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2 Starch
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2 Fat
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