Greek pasta salad^

Yield: 6 servings

Measure Ingredient
Fast & Healthy 8/92
8 ounces (3c) uncooked tri-colored
Sprial macaroni
1 small Green bell pepper, cut in
¼ " strips
1 small Red bell pepper, cut in 1/4"
3 tablespoons White vinegar
1 tablespoon Olive oil
¼ cup Chopped fresh basil
**OR**
2 teaspoons Dried basil leaves
Carolyn Shaw 6-95
Strips
1 medium Tomato, cut in wedges
6 ounces Feta cheese, crumbled (1
½ C)
2 tablespoons Chopped green onions
2 tablespoons Grated Parmesan cheese
½ teaspoon Salt
¼ teaspoon Pepper
¼ teaspoon Ried oregano leaves

SALAD

DRESSING

Cook macaroni to desired doneness. Drain; rinse with cold water.

Meanwhile, in blender or food processor, combine all dressing ingredients and process until smooth.

Combine salad ingredients. Pour dressing over salad, toss gently.

Serve immediately. 5 (1⅓ cup) servings.

Per serving: 310 calories, 12 g protein, 39 g carbohydrate, 2 g fiber, 12 g fat, 32 mg cholesterol, 650 mg sodium, 230 mg potassium, 2 starch, 1 high fat meat, and 2 vegetable exchanges.

Submitted By CAROLYN SHAW On 08-24-95

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