See more
Photo: Oxmoor House Photo by: Photo: Oxmoor House

Greek Vegetable Rotini Salad

Oxmoor House JANUARY 2001

  • Yield: 6 servings (serving size: 3/4 cup)
  • Prep time: 15 Minutes
  • Chill: 1 Hour


  • 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


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.


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.

Nutritional Information

Amount per serving
  • Calories: 113
  • Fat: 2.5g
  • Saturated fat: 1.1g
  • Protein: 3.8g
  • Carbohydrate: 19.2g
  • Fiber: 1.4g
  • Cholesterol: 5mg
  • Iron: 1.3mg
  • Sodium: 154mg
  • Calcium: 43mg

Go to Full Version of

Greek Vegetable Rotini Salad Recipe