Mediterranean Veggie Salad
Browse the recipe 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:
| 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 |