Greek Garden Pasta Salad

Greek Garden Pasta Salad
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3 users rated this recipe an average rating of 4.0
Makes:
12 servings
Serving Size:
1/2 cup each
Prep:
35 mins
Chill:
3 hrs to 6 hrs
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Greek Garden Pasta Salad

Ingredients
6
ounces dried whole grain or multigrain bow tie or rotini pasta (2 2/3 cups)
1
6 ounce carton regular plain fat-free yogurt or plain fat-free Greek yogurt (2/3 cup)
1/3
cup light mayonnaise or salad dressing
2
tablespoons fat-free milk
2
tablespoons snipped fresh dill weed or 1 1/2 teaspoons dried dill weed
2
tablespoons snipped fresh Italian (flat-leaf) parsley
1
tablespoon lemon juice
1/2
teaspoon freshly ground black pepper
1 1/2
cups chopped English cucumber
1 1/2
cups halved grape tomatoes
1
medium green sweet pepper, chopped (3/4 cup)
1/3
cup sliced green onions
1/3
cup quartered pitted Kalamata olives

Directions

  1. Cook pasta according to package directions. Drain well. Rinse with cold water and drain again.
  2. For dressing, in a large bowl stir together yogurt, mayonnaise, milk, dill, parsley, lemon peel, lemon juice, and pepper.
  3. Stir the pasta, cucumber, tomatoes, sweet pepper, and green onions into the dressing. Toss gently to coat. Cover and chill in the refrigerator for 3 to 6 hours before serving. Fold in olives just before serving.

Nutrition Facts

(Greek Garden Pasta Salad)
    Per serving:
  • 98 kcal cal.,
  • 3 g fat
  • (0 g sat. fat,
  • 1 g polyunsaturated fat,
  • 1 g monounsatured fat),
  • 3 mg chol.,
  • 100 mg sodium,
  • 15 g carb.,
  • 2 g fiber,
  • 3 g sugar,
  • 3 g pro.
  • Percent Daily Values are based on a 2,000 calorie diet
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