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Greek Pasta Salad

Using pasta in place of the usual lettuce turns Greek salad into a substantial and lively main dish. Feel free to try other types of short pasta instead of the ones suggested here.

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Using pasta in place of the usual lettuce turns Greek salad into a substantial and lively main dish. Feel free to try other types of short pasta instead of the ones suggested here.

Servings
Serving

Ingredients

  • 10 oz. medium shell pasta
  • 2 large ripe but firm tomatoes, diced (2 1⁄2 cups)
  • 1 medium green bell pepper, cut into short, narrow strips (1 cup)
  • 1⁄2 medium red onion, thinly sliced
  • 4 oz. feta cheese, crumbled
  • 1⁄3 cup Greek black olives, pitted if desired
  • 1⁄3 cup low-fat vinaigrette, or to taste
  • 1⁄4 cup chopped fresh dill
  • Juice of 1⁄2 lemon (2 Tbs.)

Preparation

1. Bring large pot of water to a boil. Add 1 tablespoon salt and pasta, stirring to prevent sticking. Cook pasta until just tender. Drain; rinse under cold running water and drain well.

2. Transfer pasta to large bowl. Add remaining ingredients and toss gently until well combined. Serve at room temperature.

Nutrition Information

  • Serving Size 6 servings
  • Calories 154
  • Carbohydrate Content 19 g
  • Cholesterol Content 18 mg
  • Fat Content 6 g
  • Fiber Content 2 g
  • Protein Content 6 g
  • Saturated Fat Content 3 g
  • Sodium Content 372 mg
  • Sugar Content 0 g
  • Trans Fat Content 0 g
  • Unsaturated Fat Content 0 g