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Mediterranean pasta salad

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Ingredients/Components

olive oil - 2/3 c
red wine vinegar - 3 Tbsp
chopped basil - 1/4 c
chopped green onions - 2 Tbsp
grated Parmesan cheese - 2 Tbsp
salt
pepper - 1/4 tsp
rotelle pasta, freshly cooked and drained - 12 oz
small red pepper, cut into small pieces - 1 item
small green pepper, cut into small pieces - 1 item
small yellow pepper, cut into small pieces - 1 item
medium tomato, cut into thin wedges - 1 item
pine nuts - 1/4 c
Greek style or black pitted olives - 1/4 c
Feta cheese I prefer medium sharp American cheese, cubed - 8 oz
dried oregano - 1/4 tsp

How to make mediterranean pasta salad:

Process oil, vinegar, 2 tablespoons basil, green onion, Parmesan cheese, salt and pepper in blender or food processor until smooth. Put pasta, bell peppers, tomato wedges, nuts and olive in large bowl. Pour on dressing; toss and mix. Roll cheese cubes in remaining basil to coat. Add to salad. Sprinkle with oregano. Toss lightly. Serve at room temperature. Makes 4 main dish servings.

Per serving: 835 calories, 55 g fat, 1,442 mg sodium, 72 g protein and 72 g carbohydrate.

Can substitute tuna for cheese.

Recipe categories: Salads, Vegetables, Pasta.

Rating:

3.5

Average rating: 3.5, total votes: 6

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