Makes 4 servings
|1/2||pound extra-lean (90% lean) ground beef|
|1/3||cup chopped fresh mint or 2 tablespoons dried mint leaves|
|1||clove garlic, minced|
|1-3/4||cups (about 6 ounces) small shell macaroni, cooked|
|10||cherry tomatoes, quartered|
|2||ounces feta cheese, crumbled|
|1/2||red bell pepper, chopped|
|1/2||red onion, cut into rings|
|1/4||cup reduced-calorie Italian dressing|
|2||tablespoons lemon juice|
|Salt and black pepper|
- Brown ground beef in medium skillet. Drain. Add mint and garlic; cook 2 minutes, stirring constantly.
- Spoon ground beef mixture into large bowl. Stir in pasta, tomatoes, cheese, red bell pepper and onion. Add dressing and lemon juice; toss lightly. Season with salt and black pepper to taste. Serve on lettuce-covered salad plates.
Salad can be made up to 4 hours in advance.
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