| 3 | cups uncooked tricolored rotini pasta (9 oz) |
| 1 | large green bell pepper, cut into strips |
| 1 | large orange or yellow bell pepper, cut into strips |
| 1 | can (14 oz) Progresso® artichoke hearts, drained, cut into quarters |
| 1 | package (4 oz) crumbled feta cheese (1 cup) |
| 2/3 | cup pitted kalamata olives |
| 1/2 | cup oil-packed sun-dried tomatoes, drained, chopped |
| 1 | cup Greek vinaigrette or Italian dressing |
| 1/4 | teaspoon coarsely ground pepper |
| Chopped fresh parsley, if desired |
Serve with...
Grilled Chile-Lime Chicken
Total Time:
50 min
| 1. | Cook and drain pasta as directed on package. Rinse with cold water; drain. |
| 2. | In very large (4-quart) bowl, mix remaining ingredients except parsley. Add pasta; toss. Sprinkle with parsley. |
|
| This salad can be made up to 24 hours ahead of time, but the green bell pepper may
lose its bright green color. To preserve the color, stir it into the pasta mixture just
before serving.
|
|
| Use fat-free Italian dressing instead of the vinaigrette.
|
Nutrition Information:
230 ( 100); 11g ( 3g, 0g); 10mg; 540mg; 27g ( 3g, 5g); 6g 6%; 80%; 8%; 10% 1 1/2 ; 1/2 ; 0 ; 2 2