Greek Vegetable Rotini Salad

Greek Vegetable Rotini Salad
Photo by Oxmoor House


  • 3 tablespoons fat-free balsamic vinaigrette
  • 2/3 cup thinly sliced green bell pepper (about 1 small)
  • ¼ teaspoon freshly ground pepper
  • 12 kalamata olives
  • 4 ounces tricolored rotini, uncooked (2 cups uncooked pasta)
  • ¼ cup finely chopped red onion
  • 2 tablespoons chopped fresh basil
  • + 2 more ingredients
    • 1/3 cup (1 1/3 ounces) crumbled tomato-basil feta cheese
    • 1 1/3 cups seeded and chopped tomato (about 1 large)

Cook pasta according to package directions, omitting salt and fat; drain. Rinse pasta under cold water; drain and set aside. Combine tomato, onion, and bell pepper; add to pasta. Stir in olives and next 3 ingredients. Add vinaigrette, and toss gently to coat. Cover and chill 1 hour.

View full recipe at My Recipes


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