Greek pasta power salad
Uncooked multi-coloured rotini
8 oz, pasta
1 small, red, chopped
1 small, sliced and quartered
Fresh cherry tomato(es)
10 medium, or grape tomatoes, halved
Fat free red wine vinaigrette
7 oz, or fat-free Greek dressing
Cooked garbanzo beans
7 oz, drained and rinsed
6 large, jumbo, black and pitted, chopped
3 oz, crumbled
- Boil pasta according to package instructions. Drain and rinse in cold water to prevent further cooking.
- Put pasta into a large bowl. Add onion, cucumber, chickpeas, tomatoes and olives and mix well.
- Pour in dressing and toss. Sprinkle feta cheese over salad and toss again.
- Refrigerate in 1 1/2 cup portions until you are ready to eat.