Greek Pasta Toss
Time needed
25 min
preparation
+
15 min
cooking
Ingredients
- 1 lb. rotini or fusilli pasta
- 1/4 C. olive oil
- 2 Tbs. balsamic vinegar
- 1 garlic clove, crushed with press
- 1/2 tsp. salt
- 1/4 tsp. black pepper
- 9 ripe med. tomatoes, cut into thin wedges
- 2 cans (15-19 oz. each) garbanzo beans, rinsed and drained
- 8 oz. feta cheese, crumbled
- 2 Kirby cucumbers, unpeeled and cut into 1/4-inch pieces
- 1/2 C. Kalamata olives, pitted and chopped
- 1/2 C. packed fresh parsley leaves, chopped
- 1/2 C. packed fresh dill, chopped
Directions
In large saucepot, cook pasta as shown on label. Meanwhile, in large serving bowl, with wire whisk, mix oil, vinegar, garlic, salt and pepper until blended. Add tomatoes, beans, feta, cucumbers, olives, parsley and dill. Toss until evenly mixed and coated with dressing.
Drain pasta. Add pasta to tomato mixture in bowl; toss well.
Each serving: About 685 calories, 26g protein, 97g carbohydrate, 22g fat (8g sat.), 34 mg cholesterol, 1,154mg sodium.
