Mediterranean Veggie Salad the Editors of Publications International, Ltd.
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|
|2||ounces feta cheese, crumbled|
- 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.
|Serving Size:||about 1/2 cup|
|Saturated Fat||2 g|
|Total Fat||4 g|
|Calories from Fat||37 %|
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