Anni's Feta & Roasted Red Pepper Pasta Salad
Nutritional Info
- Servings Per Recipe: 18
- Amount Per Serving
- Calories: 178.5
- Total Fat: 1.6 g
- Cholesterol: 1.9 mg
- Sodium: 175.6 mg
- Total Carbs: 35.9 g
- Dietary Fiber: 1.7 g
- Protein: 6.4 g
View full nutritional breakdown of Anni's Feta & Roasted Red Pepper Pasta Salad calories by ingredient
Introduction
One of our favorite salads, but too high in carbs for our preference to eat as a main dish. Sustitute any salsa or pasta shape you prefer. Even macaroni works well with this salad.If you are cooking on the grill roast 3 red bell peppers and 3 medium ears of corn for this recipe. If eating as main dish this serves 9 One of our favorite salads, but too high in carbs for our preference to eat as a main dish. Sustitute any salsa or pasta shape you prefer. Even macaroni works well with this salad.
If you are cooking on the grill roast 3 red bell peppers and 3 medium ears of corn for this recipe. If eating as main dish this serves 9
Number of Servings: 18
Ingredients
-
1 & 1/2 lbs tricolored wagon wheel pasta
3.5 oz package of Athenos Reduced fat Feta Cheese
16oz (460 gr.) canned Mancini Sweet Roasted Red Peppers (canned in water) (or 3 fresh roasted red peppers)
1.5 c. frozen corn thawed (or the kernels from 3 ears of corn roasted)
1 cup peach salsa (or other sweet salsa of your preference)
1/2 tsp NuSalt
Vegetable cooking spray
Directions
18 servings about 1 cup each.
Measure the canned red peppers or roast 3 fresh sweet red bell peppers) Drain, and cut into 1/2 inch cubes.
Cook the pasta per package directions and drain (varies, but about 8-10 minutes)
In nonstick skillet sprayed with vegetable spray stir the corn over medium heat 5-10 minutes or until the corn is somewhat brown and tender. This sort of camelizes the corn.
In a large bowl, toss all ingedients well until well mixed.
Cover and chill overnight or at least 8 hrs. to allow flavors to mingle.
Number of Servings: 18
Recipe submitted by SparkPeople user NORTHWOODSLUNA.
Measure the canned red peppers or roast 3 fresh sweet red bell peppers) Drain, and cut into 1/2 inch cubes.
Cook the pasta per package directions and drain (varies, but about 8-10 minutes)
In nonstick skillet sprayed with vegetable spray stir the corn over medium heat 5-10 minutes or until the corn is somewhat brown and tender. This sort of camelizes the corn.
In a large bowl, toss all ingedients well until well mixed.
Cover and chill overnight or at least 8 hrs. to allow flavors to mingle.
Number of Servings: 18
Recipe submitted by SparkPeople user NORTHWOODSLUNA.