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Thursday, August 21, 2008

Recipe: Greek Tossed Pasta Salad

Greek Tossed Pasta Salad

Feta, olives and tomatoes give a ready-in-30-minutes pasta salad its classic Greek inspiration.

Prep Time:15 min
Start to Finish:25 min
Makes:12 servings (1 cup each)

1 box Caesar pasta salad mix
1/4 cup water
3 tablespoons vegetable oil
4 cups torn romaine lettuce
2 medium tomatoes, coarsely chopped (1 1/2 cups)
1 small cucumber, coarsely chopped (1 cup)
1/2 cup thinly sliced red onion, slices cut in half
4 oz crumbled feta cheese (1 cup)
1 can (2 1/4 oz) sliced ripe olives, drained

1. Empty pasta mix into 3-quart saucepan 2/3 full of boiling water. Gently boil uncovered 12 minutes, stirring occasionally.

2. Drain pasta; rinse with cold water. Shake to drain well.

3. In large bowl, stir together seasoning mix, water and oil. Stir in pasta and remaining ingredients. Toss with croutons and Parmesan topping. Serve immediately, or refrigerate.

Nutrition Information
1 Serving: Calories 130 (Calories from Fat 60); Total Fat 6g (Saturated Fat 2g, Trans Fat 0g); Cholesterol 10mg; Sodium 370mg; Total Carbohydrate 15g (Dietary Fiber 1g, Sugars 3g); Protein 3g Percent Daily Value*: Vitamin A 25%; Vitamin C 10%; Calcium 6%; Iron 6% Exchanges: 1 Starch; 0 Other Carbohydrate; 0 Vegetable; 1 Fat
Carbohydrate Choices: 1
*Percent Daily Values are based on a 2,000 calorie diet.

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