Make the salad ahead, or toss it together and have it on your dinner table in less than 30 minutes.
cups uncooked tricolored rotini pasta (9 oz)
large green bell pepper, cut into strips
large orange or yellow bell pepper, cut into strips
can (14 oz) Progresso™ artichoke hearts, drained, cut into quarters
package (4 oz) crumbled feta cheese (1 cup)
cup pitted kalamata olives
cup oil-packed sun-dried tomatoes, drained, chopped
cup Greek vinaigrette or Italian dressing
teaspoon coarsely ground pepper
Chopped fresh parsley, if desired
Cook and drain pasta as directed on package. Rinse with cold water; drain.
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
Use fat-free Italian dressing instead of the vinaigrette.
NUTRITION INFORMATION PER SERVING
Serving Size: 1 Serving
- Calories from Fat
% Daily Value
- Total Fat
- (Saturated Fat
- Trans Fat
- Total Carbohydrate
- (Dietary Fiber
% Daily Value*:
- Vitamin A
- Vitamin C
Exchanges:1 1/2 Starch; 0 Fruit; 1/2 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 0 Vegetable; 0 Very Lean Meat; 0 Lean Meat; 0 High-Fat Meat; 2 Fat;
*Percent Daily Values are based on a 2,000 calorie diet.