Candi's Greek-Style Pasta Salad
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 14
Ingredients
1 box (13oz -16oz) whole wheat Rotini Pasta2 cups Roma Tomatoes, diced2 cups cucumbers, peeled & diced1 red pepper, diced1 green pepper, diced1-2 small containers fat free Feta cheese, crumbled1 can diced olives1 bottle Italian dressing, any type (I use light or Fat Free)
Cook pasta according to package directions. While pasta is cooking, chop the tomatoes, cucmbers, and peppers and set aside in large mixing bowl.
Drain pasta. While pasta is still warm, put in the bowl with the vegetables. Add the olives and dressing. Mix together thouroughly and allow to cool to room temperature. Mixing while the pasta is warm will allow it to better absorb the flavors of the dressing.
Once pasta mixture has cooled, mix in Feta cheese. Refrigerate mixture for 3-4 hours, or overnight. Serve cold or at room temperature.
*** I often make this recipe on Sunday afternoons for my lunch for the entire week. Once mixed, I go ahead and place servings (2) in plastic containers before refrigerating. That way, I'm good to go for lunch all week long. I also take the entire recipe to parties or serve it at wedding/baby showers. ***
Makes about 14 1-cup servings.
Number of Servings: 14
Recipe submitted by SparkPeople user CANDICANE150.
Drain pasta. While pasta is still warm, put in the bowl with the vegetables. Add the olives and dressing. Mix together thouroughly and allow to cool to room temperature. Mixing while the pasta is warm will allow it to better absorb the flavors of the dressing.
Once pasta mixture has cooled, mix in Feta cheese. Refrigerate mixture for 3-4 hours, or overnight. Serve cold or at room temperature.
*** I often make this recipe on Sunday afternoons for my lunch for the entire week. Once mixed, I go ahead and place servings (2) in plastic containers before refrigerating. That way, I'm good to go for lunch all week long. I also take the entire recipe to parties or serve it at wedding/baby showers. ***
Makes about 14 1-cup servings.
Number of Servings: 14
Recipe submitted by SparkPeople user CANDICANE150.
Nutritional Info Amount Per Serving
- Calories: 193.4
- Total Fat: 6.9 g
- Cholesterol: 0.4 mg
- Sodium: 669.2 mg
- Total Carbs: 28.4 g
- Dietary Fiber: 4.6 g
- Protein: 7.6 g
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