Greek Pasta Salad

  • Prep Time 25 min
  • Total Time 25 min
  • Servings 12

Ingredients

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

Directions

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.

Notes










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.

Nutrition Information

Nutrition Information

NUTRITION INFORMATION PER SERVING

Serving Size: 1 Serving
Calories
230
Calories from Fat
100
% Daily Value
Total Fat
11g
17%
Saturated Fat
3g
14%
Trans Fat
0g
0%
Cholesterol
10mg
3%
Sodium
540mg
23%
Total Carbohydrate
27g
9%
Dietary Fiber
3g
13%
Sugars
5g
5%
Protein
6g
6%
% Daily Value*:
Vitamin A
6%
6%
Vitamin C
80%
80%
Calcium
8%
8%
Iron
10%
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;
Carbohydrate Choice
2
*Percent Daily Values are based on a 2,000 calorie diet.