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    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.

 

 

 

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