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Randy Mayor; Lydia DeGaris-Pursell 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

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

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