Greek Salad
Servings Calories % from Fat Fat Sodium Carbohydrates Protein Cholesterol
22 173 N/A 12g 240mg 14g 3g 6mg


INGREDIENTS:
1-1/2 gallons water 1 quart 2 cups Mostaccioli Rigati 1 quart tomatoes, seeded and chopped
2-1/2 cups cucumbers, seeded, sliced, quartered 2-1/2 cups green bell peppers, julienned (1x1/2") 1 cup greek olives, chopped
Dressing: 3/4 cup lemon juice from concentrate 3/4 cup fresh mint, chopped, loosely packed
1/3 cup fresh parsely, chopped, loosely packed 1 cup olive oil 1-1/2 tsp. garlic, minced
1 cup Feta cheese, crumbled 1/2 cup red onion, thinly sliced


1 Bring water to a rapid boil. Gradually add pasta; stir to separete. Boil, uncovered, 9 minutes; stir occasionally. Drain; rinse with cold water.
2 Combine vegetables and olives with pasta.
3 Combine lemon juice, mint, parsely and garlic. Whisk in oil.
4 Combine dressing with pasta mixture. Cover; refrigerate 4 hours or overnight.
5 Just before serving, stir in cheese and onions. Refrigerate unused servings.

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