Thursday, September 1, 2011
Greek Meets Italian Pasta Salad
1 box of whole grain or tri-colored pasta*
½ cup green bell pepper, diced
½ cup red bell pepper, diced
½ cup yellow red pepper, diced
½ cup white or purple onion, diced or sliced
1 small can of sliced black olives
¼-1/2 regular can of garbanzo beans/chickpeas
½ cup tomatoes, diced
½ cup mushrooms, diced
½ cup carrots, shredded
½-1 cup crumbled feta cheese**
2-3 cups Kraft Extra Virgin Olive Oil Italian Vinaigrette Salad Dressing
1-2 tablespoons McCormick Perfect Pinch Vegetable Seasoning
1 tablespoon olive oil
What You Do
~ Cook pasta according to directions on box (you want pasta to be slightly firm). Drain, rinse with cold water and set aside.
~ In a small pan, sauté mushrooms in olive oil over medium heat.
~ In a medium mixing (or serving) bowl, combine all veggies with seasoning and stir.
~ Add chilled pasta and dressing to veggies and mix until coated, adding more dressing if needed.
~ Chill until ready to serve.
*Pasta can be replaced with cooked quinoa for a healthier salad
** Serve on the side to make dish vegan