Mediterranean pasta-presto salad

Yield: 8 servings

Measure Ingredient
8 ounces Pasta spirals
¾ cup Bottled Italian Salad dressing; reduced fat
2 teaspoons Dijon mustard
½ cup Mixture of chopped herbs
12 \N Yellow cherry tomatoes; halved
4 \N Scallions; chopped
1 cup Black olives; pitted and halved
½ cup Roasted red peppers; diced
¼ pounds Feta cheese; crumbled
2 \N Cloves garlic; minced

Place pasta in boiling water to cover, stir and return to a boil. Cook until al dente, about 9-11 minutes. Drain in colander; cool under cold running water.

Meanwhile, in large mixing bowl, whisk together salad dressing, mustard and herbs. Add pasta, tomatoes, scallions, olives, peppers, cheese, if using, and garlic, toss well. Chill about 1 hour before serving.

Serve salad over leaf lettuce bed. Makes 6-8 servings, 6 grams of fat per 1 cup serving. |

Recipe by: August 1996 Vegetarian Times Converted by MM_Buster v2.0l.

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