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.