It turned out a lot better than expected. I omitted the celery and added a bit more feta but other than that it was delicious! Making it for a family get together tomorrow.
Pasta-Vegetable Salad
Yield: 11 servings (serving size: 1 cup)
Recipe from
More From Oxmoor House
Nutritional Information
Amount per serving
- Calories: 101
- Calories from fat: 0.0%
- Fat: 1g
- Saturated fat: 0.3g
- Protein: 3.5g
- Carbohydrate: 19.6g
- Fiber: 0.7g
- Cholesterol: 2mg
- Sodium: 281mg
Ingredients
- 6 ounces tricolor rotini pasta, uncooked
- 1 (1-pound) bag broccoli florets
- 3 celery stalks, sliced
- 1 (8-ounce) can sliced water chestnuts, drained
- 1 (1.05-ounce) package fat-free Italian dressing mix
- 3 tablespoons chopped fresh oregano
- 3/4 cup sliced radishes
- 1/3 cup crumbled reduced-fat feta cheese
Preparation
- Prepare pasta according to package directions, omitting salt and fat; drain. Rinse with cold water; drain.
- Combine pasta, broccoli, celery, and water chestnuts in a bowl; set aside.
- Prepare dressing mix according to package directions; stir in oregano. Pour over pasta mixture, stirring to coat. Cover and chill at least 6 hours, stirring occasionally. Just before serving, stir in radishes, and sprinkle with cheese.
- Tip: Add the radishes to the salad just before serving. Otherwise, their red color will bleed onto the pasta and vegetables.
Pasta-Vegetable Salad Recipe at a Glance
- COURSE: Salads
- CONVENIENCE: Make-Ahead
- MAIN INGREDIENT: Pasta, Vegetables
- DIETARY CONSIDERATION: Diabetic, Low Calorie, Low Cholesterol, Low Fat, Low Saturated Fat
- PUBLICATION: Oxmoor House
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