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Mediterranean Veggie Salad

Mediterranean Veggie Salad

Mediterranean Veggie Salad

Prep Time 11 minutes


Makes 5 servings


2 ounces uncooked whole wheat rotini
1/2 cup (3 ounces) seeded and diced tomatoes
1/2 cup (2 ounces) thinly sliced zucchini
1/4 cup finely chopped red onion
1/2 cup thin green bell pepper slivers (about 2 x 1/8 inches)
2 tablespoons coarsely chopped green olives
1 teaspoon dried oregano leaves
1/2 teaspoon dried basil
1/2 medium clove garlic, minced
2 to 3 teaspoons cider vinegar
1 teaspoon extra-virgin olive oil
1/4 teaspoon salt
2 ounces feta cheese, crumbled


  1. Cook pasta according to package directions, omitting salt and fat. Drain well. Rinse under cold water until completely cooled. Drain.
  2. Meanwhile, combine tomatoes, zucchini, bell pepper, onion, capers, oregano, basil, garlic, and vinegar in large bowl; toss well.
  3. Add cooled pasta, oil and salt to tomato mixture; toss gently, yet thoroughly to combine. Top with cheese; do not stir.

Nutritional Information

Serving Size: about 1/2 cup
Fiber 1 g
Carbohydrate 12 g
Cholesterol 10 mg
Saturated Fat 2 g
Total Fat 4 g
Calories from Fat 37 %
Calories 95
Protein 4 g
Sodium 314 mg

Dietary Exchange

Vegetable 1
Starch 1/2
Fat 1/2

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