Greek Vegetable Rotini Salad

Greek Vegetable Rotini Salad Recipe
Photo: Oxmoor House

Yield:

6 servings (serving size: 3/4 cup)

Recipe from

Oxmoor House

Recipe Time

Prep: 15 Minutes
Chill: 1 Hours

Nutritional Information

Calories 113
Fat 2.5 g
Satfat 1.1 g
Protein 3.8 g
Carbohydrate 19.2 g
Fiber 1.4 g
Cholesterol 5 mg
Iron 1.3 mg
Sodium 154 mg
Calcium 43 mg

Ingredients

4 ounces tricolored rotini, uncooked (2 cups uncooked pasta)
1 1/3 cups seeded and chopped tomato (about 1 large)
1/4 cup finely chopped red onion
2/3 cup thinly sliced green bell pepper (about 1 small)
12 kalamata olives
1/3 cup (1 1/3 ounces) crumbled tomato-basil feta cheese
2 tablespoons chopped fresh basil
1/4 teaspoon freshly ground pepper
3 tablespoons fat-free balsamic vinaigrette

Preparation

Cook pasta according to package directions, omitting salt and fat; drain. Rinse pasta under cold water; drain and set aside.

Combine tomato, onion, and bell pepper; add to pasta. Stir in olives and next 3 ingredients. Add vinaigrette, and toss gently to coat. Cover and chill 1 hour.

Note:

MyRecipes is working with Let's Move!, the Partnership for a Healthier America, and USDA's MyPlate to give anyone looking for healthier options access to a trove of recipes that will help them create healthy, tasty plates. For more information about creating a healthy plate, visit www.choosemyplate.gov.

Oxmoor House Healthy Eating Collection,

Oxmoor House

January 2001
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