Greek Pasta Salad

Greek Pasta Salad

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

Prep Time

25

Minutes

Total Time

25

Minutes

Makes

12

servings

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
  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.
Makes 12 servings (3/4 cup each)
Make the Most of This Recipe With Tips From The Betty Crocker® Kitchens
Do-Ahead
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.
Health Twist
Use fat-free Italian dressing instead of the vinaigrette.

Nutrition Information:

1 Serving (1 Serving)
  • Calories 230
    • (Calories from Fat 100),
  • Total Fat 11g
    • (Saturated Fat 3g,
    • Trans Fat 0g),
  • Cholesterol 10mg;
  • Sodium 540mg;
  • Total Carbohydrate 27g
    • (Dietary Fiber 3g,
    • Sugars 5g),
  • Protein 6g;
Percent Daily Value*:
    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;
    Carbohydrate Choices:
    • 2;
    *Percent Daily Values are based on a 2,000 calorie diet.