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Greek Vegetable Rotini Salad

Photo: Oxmoor House
Prep time 15 mins
Chill time 1 hr
Yield 6 servings (serving size: 3/4 cup)


  • 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

Nutrition 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

How to Make It

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

  2. 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.

Cook's Notes

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

Oxmoor House Healthy Eating Collection