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:
(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.

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