TLC Cooking "Mediterranean Veggie Salad"

Mediterranean Veggie Salad

Mediterranean Veggie Salad

Prep Time 11 minutes

YIELD Makes 5 servings
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INGREDIENTS

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

PREPARATION:

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

This recipe appears in: Salads

NUTRITIONAL INFORMATION:

DIETARY EXCHANGE:

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