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Greek Pasta Salad, Kim's
number of servings: 10

A delicious twist on a classic favorite. 

2 cups fresh green beans
8 oz Light Rontini Pasta*
2 cups cherry tomatoes, halved
8 olives, sliced
½ cup chopped scallions
3 tbsp fresh dill
2 tbsp fresh chives
3 oz fat-free feta cheese
2 tsp olive oil
¼ cup red wine vinegar
1 minced garlic clove
2 tsp dijon mustard
2 tsp mustard seeds
Salt & pepper to taste
Pasta & Potato Salads
Dietary Restrictions : None

Add green beans to a large pot of boiling water and cook on high for 3 minutes until slightly softened and bright green. Remove beans with a slotted spoon and rinse in a colander under cold water immediately. In the same boiling water (add more water if necessary) cook *Light Rotini Pasta until slightly softer than al denté. Drain in the same colander and rinse under cold water. Let colander remain in sink, shaking frequently to remove excess water. Meanwhile, in a medium bowl, whisk oil, vinegar, garlic, mustard, mustard seed, salt and pepper. Add tomatoes, olives, scallions, dill, chives and cheese to the bean pasta mixture and toss. Add the dressing and toss well. Serve immediately.

Rating :

nutrition facts
serving size: about 1 cup
number of servings: 10

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