Greek pasta salad^
6 servings
Ingredients
| Quantity | 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 |
Directions
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