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:
Salad
(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
Vinaigrette
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
1:

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

2:

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.

3:

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