Tomato Feta Pasta Salad
Nutritional Info
- Servings Per Recipe: 6
- Amount Per Serving
- Calories: 329.5
- Total Fat: 20.0 g
- Cholesterol: 7.7 mg
- Sodium: 668.2 mg
- Total Carbs: 37.1 g
- Dietary Fiber: 14.7 g
- Protein: 15.0 g
View full nutritional breakdown of Tomato Feta Pasta Salad calories by ingredient
Introduction
adapted to a lower fat version of Ina Garten's recipe adapted to a lower fat version of Ina Garten's recipeNumber of Servings: 6
Ingredients
-
1/2 pound fiber gourmet spiral pasta
Kosher salt
1 pound ripe tomatoes, medium-diced
3/4 cup good black olives, such as kalamata, pitted and diced
6 oz fat free feta cheese, medium-diced
6 sun-dried tomatoes in oil, drained and chopped
For the dressing:
5 sun-dried tomatoes in oil, drained
2 tablespoons red wine vinegar
6 tablespoons good olive oil
1 garlic clove, diced
1 teaspoon capers, drained
1 teaspoon kosher salt
3/4 teaspoon freshly ground black pepper
1/2 cup freshly grated Parmesan
1 cup packed flat-leaf parsley, chopped
Directions
Cook the pasta in a large pot of boiling salted water with a splash of oil to keep it from sticking together. Boil for 12 minutes, or according to the directions on the package. Drain well and allow to cool. Place the pasta in a bowl and add the tomatoes, olives, feta and chopped sun-dried tomatoes.
For the dressing, combine the sun-dried tomatoes, vinegar, olive oil, garlic, capers, salt and pepper in a food processor until almost smooth.
Pour the dressing over the pasta, sprinkle with the Parmesan and parsley, and toss well.
Number of Servings: 6
Recipe submitted by SparkPeople user WINTERFYRE.
For the dressing, combine the sun-dried tomatoes, vinegar, olive oil, garlic, capers, salt and pepper in a food processor until almost smooth.
Pour the dressing over the pasta, sprinkle with the Parmesan and parsley, and toss well.
Number of Servings: 6
Recipe submitted by SparkPeople user WINTERFYRE.
