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Garden Pasta Salad
Garden Pasta Salad
6 ounces corkscrew macaroni, uncooked
3 cups peeled, seeded, and coarsely chopped tomato (about 4 medium)
1 cup peeled, seeded, and chopped cucumber (about 1 medium)
¼ cup chopped green pepper
¼ cup chopped fresh parsley
2 tablespoons sliced green onions
1/3 cup commercial oil-free Italian dressing
Dash of hot sauce
¾ cup crumbled feta cheese
Chopped fresh parsley (optional)
Cook pasta according to package directions, omitting salt and fat. Drain; set aside.
Combine tomato, cucumber, green pepper, parsley, and green onions in a large bowl. Combine dressing and hot sauce, stirring well.
Add pasta and dressing mixture to vegetable mixture, and toss gently. Cover and chill at least 30 minutes. Sprinkle cheese evenly over salad just before serving. Garnish with chopped parsley, if desired.
Yield 6 (1 cup) servings
Per serving: 173 Calories (20% from fat), Fat 3.8g (Sat fat 2.2g), Protein 6.7g, Carbs 28.5g, cholesterol 13mg, sodium 313mg
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