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Greek Pasta Salad

 18 Ratings
6 Comments
  • Prep Time 25 min
  • Total Time 25 min
  • Servings 12
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Make the salad ahead, or toss it together and have it on your dinner table in less than 30 minutes.

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

  • 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

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 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
Cholesterol
10mg
3%
Sodium
540mg
23%
Potassium
250mg
7%
Total Carbohydrate
27g
9%
Dietary Fiber
3g
13%
Sugars
5g
Protein
6g
% 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.

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