Aegean Salad
List of Ingredients
Cook 2 cups medium pasta shells according to directions but without salt or oil; drain and transfer to a large bowl. Add
1/2 cup each thinly sliced celery and Kalamata olives
1/4 cup freshly grated Parmesan cheese.
Combine 1/2 cup each reduced-fat Italian dressing and low-fat mayonnaise
1 1/2 teaspoons dried oregano
3/4 teaspoon pepper
mix well.
Pour over pasta and mix.
Refrigerate up to 2 hours to blend flavors.
Fold in 3/4 cup reduced-fat crumbled feta cheese and 1 chopped tomato.
Recipe
Place 6 to 8 cups mixed salad greens on a platter.
Spoon salad over greens and serve with multigrain rolls.