nutritional information

Per Serving:

  • Calories: 154
  • Protein: 6 g
  • Total Fat: 6 g
  • Saturated Fat: 3 g
  • Carbohydrates: 19 g
  • Cholesterol: 18 mg
  • Sodium: 372 mg
  • Fiber: 2 g

Greek Pasta Salad

6 servings

30 minutes or fewer

Using pasta in place of the usual lettuce turns Greek salad into a substantial and lively main dish. Feel free to try other types of short pasta instead of the ones suggested here.
  • 10 oz. medium shell pasta
  • 2 large ripe but firm tomatoes, diced (2 1⁄2 cups)
  • 1 medium green bell pepper, cut into short, narrow strips (1 cup)
  • ½ medium red onion, thinly sliced
  • 4 oz. feta cheese, crumbled
  • 1⁄3 cup Greek black olives, pitted if desired
  • 1⁄3 cup low-fat vinaigrette, or to taste
  • ¼ cup chopped fresh dill
  • Juice of 1⁄2 lemon (2 Tbs.)

1. Bring large pot of water to a boil. Add 1 tablespoon salt and pasta, stirring to prevent sticking. Cook pasta until just tender. Drain; rinse under cold running water and drain well.

2. Transfer pasta to large bowl. Add remaining ingredients and toss gently until well combined. Serve at room temperature.

July 2001

you might also like



comments