Garlicky Vegetable Pasta Salad Recipe Print Page

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Photo by: Randy Mayor; Lydia DeGaris-Pursell

Garlicky Vegetable Pasta Salad

Add grilled red peppers, onions, portobello mushrooms, asparagus, feta cheese, and olives to fusilli for a hearty pasta side dish with Mediterranean flair.

Cooking Light AUGUST 2002

Yield: 4 servings (serving size: 1 3/4 cups)

Ingredients

4 cups cooked fusilli (about 8 ounces uncooked short twisted spaghetti)
3 cups Grilled Antipasto Vegetables
3/4 cup (3 ounces) crumbled feta cheese

1/2 cup chopped fresh basil
1/4 cup Chile-Garlic Vinaigrette
3 tablespoons chopped pitted kalamata olives

Preparation

Combine all ingredients in a large bowl, tossing gently.

Nutritional Information

Amount per serving

Calories: 405
Calories from fat: 28%
Fat: 12.5g
Saturated fat: 4.2g
Monounsaturated fat: 6.2g
Polyunsaturated fat: 1.3g
Protein: 15.2g
Carbohydrate: 60.1g
Fiber: 6.8g
Cholesterol: 20mg
Iron: 4.7mg
Sodium: 854mg
Calcium: 190mg

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Garlicky Vegetable Pasta Salad recipe