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Ingredients:
12 ounces dry shell pasta
1 cup red bell pepper strips
1 cup cucumber, chopped
1 cup seeded, chopped tomatoes
8 black or Greek olives, pitted and halved
2 tablespoons crumbled feta cheese
Dressing:
2 tablespoon extra-virgin olive oil
2 tablespoon vinegar
1/4 cup tomato juice
1 teaspoon dried oregano
1/2 teaspoon freshly ground black pepper
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Just click here to get a printer-friendly version of this recipe. • Share it: click to send this recipe to a friend! | | Directions:
1. Cook pasta according to package directions, drain, and cool under cold running water. Combine with bell peppers, cucumbers, tomatoes, olives, and feta.
2. Stir together olive oil, vinegar, tomato juice, oregano, and pepper. Pour over the pasta vegetable mix and toss to mix well. Let sit for one-half hour to mingle flavors.
Serves 6 Nutritional Analysis Per Serving: 283 calories, 7 g. fat, 22% calories from fat, 1 g. saturated fat, 3% calories from saturated fat, 46 g. carbohydrates, 2 g. fiber, 179 mg. sodium
Recipe submitted by: Do Yourself a Flavor with Graham Kerr
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