Greek Pasta Salad Recipe
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Category: |
Category: |
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Ingredients: |
Ingredients: 2 small cloves garlic, minced
3 tablespoons extra-virgin olive oil
2 tablespoons red-wine vinegar
8 ounces whole-wheat farfalle or similar-size pasta
1 15-ounce can chickpeas, rinsed
1 medium cucumber, seeded and chopped into 1/2-inch pieces
1/2 cup crumbled feta cheese
1/3 cup quartered pitted Kalamata olives
2 tablespoons chopped fresh oregano or 2 teaspoons dried
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Directions: |
Directions:Put a large pot of water on to boil.
Combine tomatoes, garlic, oil and vinegar in a large bowl; let stand while you cook the pasta.
Cook pasta in the boiling water until just tender, 8 to 10 minutes or according to package directions. Drain and rinse with cold water. Drain again.
Add the pasta to the tomato mixture along with chickpeas, cucumber, feta, olives and oregano; gently toss to combine. |
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Number Of
Servings: |
Number Of
Servings:4 |
Preparation
Time: |
Preparation
Time:30 minutes |
Personal
Notes: |
Personal
Notes: Per serving: 480 calories; 19 g fat ( 5 g sat , 11 g mono ); 17 mg cholesterol; 65 g carbohydrates; 0 g added sugars; 16 g protein; 9 g fiber; 535 mg sodium; 447 mg potassium.
Nutrition Bonus: Vitamin C (25% daily value), Magnesium (22% dv), Folate (21% dv), Zinc (20% dv), Iron (18% dv), Calcium (17% dv)
Carbohydrate Servings: 4
Exchanges: 4 starch, 1 vegetable, 1 lean meat, 3 fat
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