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    Garlicky Vegetable Pasta Salad


    Source of Recipe


    Cooking Light-8/02


    List of Ingredients


    • 4 cups cooked fusilli (about 8 ounces uncooked short twisted spaghetti)
    • 3 cups Grilled Antipasto Vegetables (see recipe)
    • 3/4 cup (3 ounce) crumbled feta cheese
    • 1/2 cup chopped fresh basil
    • 1/4 cup Chile-Garlic Vinaigrette (see recipe)
    • 3 tablespoons chopped pitted kalamata olives


    Instructions


    1. Combine all ingredients in a large bowl, tossing gently.
    2. Yield: 4 servings (serving size: 1 3/4 cups). 405 cal, 12.5g fat, 15.2g pro, 60.1g carb, 6.8g fiber, 20mg chol, 4.7mg iron, 854mg sod, 190mg calc.
 

 

 

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