Average Rating: 4.727272TOTAL TIME: Prep/Total Time: 30 min.
YIELD: 16 servingsIngredients
- 4 cups veggie rotini or other spiral pasta (about 12 ounces)
VINAIGRETTE: - 1/4 cup olive oil
- 3 tablespoons lemon juice
- 2 tablespoons balsamic vinegar
- 1 tablespoon water
- 3 garlic cloves, minced
- 1 teaspoon salt
- 1/4 teaspoon pepper
- 3 tablespoons minced fresh oregano or 1 tablespoon dried oregano
SALAD: - 3 large tomatoes, seeded and chopped
- 1 medium sweet red pepper, chopped
- 1 small cucumber, seeded and chopped
- 1 small zucchini, chopped
- 1 small red onion, halved and thinly sliced
- 1/3 cup sliced pitted Greek olives, optional
- 1 cup (4 ounces) crumbled feta cheese
Instructions
- 1. Cook pasta according to package directions. Drain; rinse with cold water and drain well.
- 2. In a small bowl, whisk oil, lemon juice, vinegar, water, garlic, salt and pepper until blended. Stir in oregano.
- 3. In a large bowl, combine pasta, vegetables and, if desired, olives. Add vinaigrette and cheese; toss to combine. Refrigerate, covered, until serving.
Nutrition Facts
3/4 cup (calculated without olives): 142 calories, 5g fat (1g saturated fat), 4mg cholesterol, 219mg sodium, 20g carbohydrate (3g sugars, 2g fiber), 5g protein.
Diabetic Exchanges: 1 starch, 1 fat.