Spring Pasta Salad
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 16
Ingredients
-4 Cups Veggie Rotini (About 12 Ounces)-1/4 Cup Extra Virgin Olive Oil-3 Tablespoons Lemon Juice-2 Tablespoons Balsamic Vinegar-1 Tablespoon Water-3 Cloves Of Garlic, Minced-1 Teaspoon Salt-1/4 Teaspoon Pepper-1 Tablespoon Dried Oregano-3 Large Tomatoes, Seeded And Chopped-1 Medium Sweet Red Pepper, Chopped-1 Small Cucumber, Seeded And Chopped-1 Small Zucchini, Chopped-1 Small Red Onion, Halved And Thinly Sliced-1/3 Cup Sliced Black Olives-1 Cup Feta Cheese, Crumbled (About 4 Ounces)
Cook the pasta according to the package directions. Drain, rinse with cold water, and drain again. In a small bowl, whisk oil, lemon juice, vinegar, water, garlic, salt, and pepper until well blended. Stir in the oregano. In a large bowl, combine the pasta, vegetables, and olives. Add the vinaigrette (small bowl) and feta. Toss to combine and refrigerate, covered, until ready to be served.
Serving Size: Makes 16 3/4-Cup Servings
Number of Servings: 16
Recipe submitted by SparkPeople user JENIJ0810.
Serving Size: Makes 16 3/4-Cup Servings
Number of Servings: 16
Recipe submitted by SparkPeople user JENIJ0810.
Nutritional Info Amount Per Serving
- Calories: 136.1
- Total Fat: 4.7 g
- Cholesterol: 0.0 mg
- Sodium: 294.3 mg
- Total Carbs: 19.8 g
- Dietary Fiber: 1.8 g
- Protein: 5.1 g
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