Detalles de la receta

Vegetable Penne Salad with Feta

Número de Porciones: 4

Tamaño de la porción: 1 1/2 cups

Try this inspired pasta salad favorite.

Nombre: Cantidad:
(4 oz) dry whole-grain penne or rotini pasta 1 cup
(13.75 oz) quartered artichoke hearts, drained 1 can
of a 15oz can no-salt-added black beans, rinsed and drained 0.50
medium red bell pepper, cut in thin, 2-inch-long pieces 0.50
yellow squash, halved lengthwise and thinly sliced 1 small
(3 oz) reduced-fat feta cheese, crumbled 0.75 cup
chopped fresh parsley leaves 0.33 cup
Tbps canola oil 2
Tbps cider vinegar 3
Tbps dried oregano leaves 1
dried rosemary leaves 1 tsp
medium cloves garlic, minced 2

Cook pasta according to package directions, omitting any salt or fat.


Meanwhile, prepare vegetables and make vinaigrette. Drain pasta in colander and run under cold water to completely cool. Combine salad ingredients, except feta, in a large bowl. Pour vinaigrette over pasta mixture. Toss gently, yet thoroughly, until well blended. Add feta and toss gently.


Let stand 30 minutes before serving to absorb flavors.

Información nutricional (por porción)
Calorías 330
Calorías de grasa 100
Grasa total 11g
Grasa saturada 2g
Colesterol 5mg
Sodio 475mg
Potasio n/a
Carbohidratos 40g
Fibra dietética 8g
Azúcares 5g
Proteína 13g
Vitamina A n/a
Vitamina C n/a
Calcio n/a
Hierro n/a
Ácido fólico n/a
Intercambio alimenticio 2 Starch 1 Vegetable 1 Lean Meat 1 1/2 Fat