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Ingredients
- 8 ounce pasta spirals
- 3/4 c. bottled Italian Salad dressing, reduced fat
- 2 tsp dijon mustard
- 1/2 c. mix of minced herbs
- 12 x yellow cherry tomatoes, halved
- 4 x scallions, minced
- 1 c. black olives, pitted and halved
- 1/2 c. roasted red peppers, diced
- 1/4 lb feta cheese, crumbled
- 2 x cloves garlic, chopped
Directions
- Place pasta in boiling water to cover, stir and return to a boil. Cook till al dente, about 9-11 min. Drain in colander; cold under cool running water.
- Meanwhile, in large mixing bowl, whisk together salad dressing, mustard and herbs. Add in pasta, tomatoes, scallions, olives, peppers, cheese, if using, and garlic, toss well. Refrigerateabout 1 hour before serving.
- Serve salad over leaf lettuce bed.
- Makes 6-8 servings, 6 grams of fat per 1 c. serving.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 297g | |
| Recipe makes 8 servings | |
| Calories 519 | |
| Calories from Fat 466 | 90% |
| Total Fat 52.17g | 65% |
| Saturated Fat 14.72g | 59% |
| Trans Fat 0.0g | |
| Cholesterol 45mg | 15% |
| Sodium 553mg | 23% |
| Potassium 538mg | 15% |
| Total Carbs 11.9g | 3% |
| Dietary Fiber 2.8g | 9% |
| Sugars 8.32g | 6% |
| Protein 4.34g | 7% |
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