Greek Pasta Salad
Recipe from
Fitness
Beat the summer heat with a refreshing veggie pasta dish that's bursting with flavor. Recipe by Laraine Perri
Servings:
4 servings
Prep Time:
15 mins
Ingredients
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5 ounces(2 1/2 cups) dried conchiglie pastasee savings
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1 pintgrape tomatoes, halved lengthwisesee savings
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1/2seedless cucumber, quartered lengthwise and cut into 1/4-inch piecessee savings
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1yellow bell pepper cut into 1/4-inch piecessee savings
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1 cupcanned cannellini beans, rinsed and drainedsee savings
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1/2small red onion, dicedsee savings
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2 ouncesreduced-fat feta, cubedsee savings
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1/4 cuppitted Kalamata olives, halvedsee savings
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1/4 cupchopped fresh mintsee savings
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2 tablespoonsextra-virgin olive oilsee savings
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2 tablespoonsred wine vinegarsee savings
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2 tablespoonsfresh lemon juicesee savings
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1 teaspoonminced fresh garlicsee savings
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1 teaspoonhoneysee savings
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1/2 teaspoonDijon mustardsee savings
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1/4 teaspoondried oreganosee savings
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1/4 teaspoonsaltsee savings
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1/8 teaspoonfreshly ground black peppersee savings
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Directions
1.
Cook pasta according to package directions. Drain, rinse under cold water, drain again and transfer to paper towels to absorb excess water.
2.
Combine tomatoes, cucumber, bell pepper, beans, onion, feta, olives and mint in a large serving bowl; add pasta and mix.
3.
In a small bowl, whisk together oil, vinegar, lemon juice, garlic, honey, mustard, oregano, salt and black pepper. Pour over the pasta and vegetables; toss well. Season with additional salt and black pepper to taste; serve.
Nutrition information
Per serving: Calories 334, Total Fat 11 g, Carbohydrate 49 g, Fiber 7 g, Protein 13 g,
Percent Daily Values are based on a 2,000 calorie diet
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