Title: Mediterranean Pasta-Presto Salad
Categories: New, Vegtime5
Yield: 8 servings

8 oz Pasta spirals
3/4 c Bottled Italian Salad
-dressing; reduced fat
2 ts Dijon mustard
1/2 c Mixture of chopped herbs
12 Yellow cherry tomatoes;
-halved
4 Scallions; chopped
1 c Black olives; pitted and
-halved
1/2 c Roasted red peppers; diced
1/4 lb Feta cheese; crumbled
2 Cloves garlic; minced

Place pasta in boiling water to cover, stir and return to a boil. Cook
until al dente, about 9-11 minutes. Drain in colander; cool under cold
running water.

Meanwhile, in large mixing bowl, whisk together salad dressing, mustard and
herbs. Add pasta, tomatoes, scallions, olives, peppers, cheese, if using,
and garlic, toss well. Chill about 1 hour before serving.

Serve salad over leaf lettuce bed. Makes 6-8 servings, 6 grams of fat per 1
cup serving. |

Recipe by: August 1996 Vegetarian Times

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