Recipe Details

Vegetable Penne Salad with Feta

Number of Servings: 4

Serving Size: 1 1/2 cups

Try this inspired pasta salad favorite.

Name: Amount:
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.

Nutritional Information (per serving)
Calories 330
Calories from Fat 100
Total Fat 11g
Saturated Fat 2g
Cholesterol 5mg
Sodium 475mg
Potassium n/a
Carbohydrates 40g
Dietary Fiber 8g
Sugars 5g
Protein 13g
Vitamin A n/a
Vitamin C n/a
Calcium n/a
Iron n/a
Folic Acid n/a
Dietary Exchange 2 Starch 1 Vegetable 1 Lean Meat 1 1/2 Fat