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5* Spring Greek Pasta Salad (16)

Source of Recipe

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5* Spring Greek Pasta Salad (16)

Taste of Home April/May 2015
8 reviews rate this recipe 5 Stars!
Exchanges
Prep/Total Time: 30 min.
Yield: 16 servings (3/4 cup each).

For a light meal, we toss rotini pasta with cucumber, zucchini and sweet peppers. Make it into a main dish by adding grilled chicken. —Christine Schenher, Exeter, California

Ingredients:
• 4 cups veggie rotini or other spiral pasta (about 12 ounces)
•
• VINAIGRETTE:
• 1/4 cup olive oil
• 3 tablespoons lemon juice
• 2 tablespoons balsamic vinegar
• 1 tablespoon water
• 3 garlic cloves, minced
• 1/2 teaspoon salt
• 1/4 teaspoon pepper
• 3 tablespoons minced fresh oregano or 1 tablespoon dried oregano
•
• SALAD:
• 3 large tomatoes, seeded and chopped
• 1 medium sweet red pepper, chopped
• 1 small cucumber, seeded and chopped
• 1 small zucchini, chopped
• 1 small red onion, halved and thinly sliced
• 1/3 cup sliced pitted Greek olives, 'optional'
• 1 cup (4 ounces) crumbled feta cheese

Directions:
1. Cook pasta according to package directions. Drain; rinse with cold water and drain well.

2. In a small bowl, whisk oil, lemon juice, vinegar, water, garlic, salt and pepper until blended. Stir in oregano.

3. In a large bowl, combine pasta, vegetables and, if desired, olives. Add vinaigrette and cheese; toss to combine. Refrigerate, covered, until serving.

3/4 cup (calculated without olives) equals 142 calories, 5 g fat (1 g saturated fat), 4 mg cholesterol, 147 mg sodium, 20 g carbohydrate, 2 g fiber, 5 g protein. ++++ Exchanges: 1 starch, 1 fat.