| CATEGORY |
CUISINE |
TAG |
YIELD |
| Dairy |
Vegetarian |
New, Vegtime5 |
8 |
Servings |
INGREDIENTS
| 8 |
oz |
Pasta spirals |
| 3/4 |
c |
Bottled Italian Salad |
|
|
dressing reduced fat |
| 2 |
t |
Dijon mustard |
| 1/2 |
c |
Mixture of chopped herbs |
| 12 |
|
Yellow cherry tomatoes |
|
|
halved |
| 4 |
|
Scallions, chopped |
| 1 |
c |
Black olives, pitted and |
|
|
halved |
| 1/2 |
c |
Roasted red peppers, diced |
| 1/4 |
lb |
Feta cheese, crumbled |
| 2 |
|
Cloves garlic, minced |
INSTRUCTIONS
Place pasta in boiling water to cover, stir and return to a boil. Cook
until al dente, about 9-11 minutes. Drain in colander; cool under cold
running water. Meanwhile, in large mixing bowl, whisk together salad
dressing, mustard and herbs. Add pasta, tomatoes, scallions, olives,
peppers, cheese, if using, and garlic, toss well. Chill about 1 hour
before serving. Serve salad over leaf lettuce bed. Makes 6-8
servings, 6 grams of fat per 1 cup serving. | Recipe by: August 1996
Vegetarian Times Converted by MM_Buster v2.0l.
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