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Greek Pasta Salad

Make the salad ahead, or toss it together and have it on your dinner table in less than 30 minutes.

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( 16 Ratings)

16 Ratings

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4 Stars 19%

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Prep Time 25 min
Total Time 25 min
Servings 12

Ingredients

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

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Directions

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.

EXPERT TIPS

Expert Tips

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.

Got questions? Our experts have the answers. Ask Betty now.

View Full Nutrition Information

Nutrition Information

NUTRITION INFORMATION PER SERVING

Serving Size: 1 Serving

Calories: 230
Calories from Fat: 100),

% Daily Value

Total Fat: 11g; 11%
(Saturated Fat 3g, 3% Trans Fat 0g 0% ),
Cholesterol: 10mg; 10%;
Sodium: 540mg; 540%;
Total Carbohydrate: 27g; 27%
(Dietary Fiber 3g 3% Sugars 5g 5% ),
Protein: 6g; 6%

% Daily Value*:

Vitamin A: 6%;
Vitamin C: 80%;
Calcium: 8%;
Iron: 10%;

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;