Riviera Pasta Salad
- Number of Servings: 10
Ingredients
• 500g small pasta shells or fusilli• 1/2 cup olive oil• 1/3 cup red wine vinegar • 3 garlic cloves, minced• 1 teaspoon each salt, dried oregano and basil • pint of cherry tomatoes, cut in half• 6 sun-dried tomato, cut in strips • 3 green onions• 1/2 each green, yellow & red peppers• 1/2 cup crumbled feta cheese
1. Cook pasta according to package directions until al dente.
2. Meanwhile, in a large bowl, stir oil with vinegar, garlic, salt, oregano and basil. Half tomatoes and add. Add sun-dried tomatoes strips. Thinly slice green onions. Core and seed peppers, then chop into 1-inch (2.5-cm) pieces. Add all to dressing.
3. Once pasta is cooked, drain well. Do not rinse. Immediately place in bowl with dressing and vegetables. Stir to evenly mix. Stir in cheese.
4. Salad will keep well, covered and refrigerated, up to 3 days. Bring to room temperature before serving.
Number of Servings: 10
Recipe submitted by SparkPeople user GOODDEED.
2. Meanwhile, in a large bowl, stir oil with vinegar, garlic, salt, oregano and basil. Half tomatoes and add. Add sun-dried tomatoes strips. Thinly slice green onions. Core and seed peppers, then chop into 1-inch (2.5-cm) pieces. Add all to dressing.
3. Once pasta is cooked, drain well. Do not rinse. Immediately place in bowl with dressing and vegetables. Stir to evenly mix. Stir in cheese.
4. Salad will keep well, covered and refrigerated, up to 3 days. Bring to room temperature before serving.
Number of Servings: 10
Recipe submitted by SparkPeople user GOODDEED.
Nutritional Info Amount Per Serving
- Calories: 198.6
- Total Fat: 13.1 g
- Cholesterol: 23.2 mg
- Sodium: 114.1 mg
- Total Carbs: 17.0 g
- Dietary Fiber: 0.8 g
- Protein: 4.3 g
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