PASTA--Mediterranean Rigatoni Salad

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* Exported from MasterCook *

 

Mediterranean Rigatoni Salad

 

Recipe By :

Serving Size : 12 Preparation Time :0:20

Categories : Beans & Rice Pasta

Salads

 

Amount Measure Ingredient -- Preparation Method

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4 ounces uncooked rigatoni pasta

DRESSING:

1 tablespoon fresh oregano (or 1 tsp. dried) -- chopped

1/4 teaspoon salt

1/4 teaspoon freshly ground pepper

3 tablespoons olive oil

2 tablespoons red wine vinegar

SALAD:

1 15 oz can garbanzo beans -- rinsed & drained

1 2.25 oz can sliced ripe olives -- drained

3 green onions -- sliced

2 small tomatoes, seeded -- and coarsely chopped

1 medium cucumber -- coarsely chopped

1 10 oz pkg Italian-blend salad greens

2 ounces feta cheese -- crumbled

 

Cook pasta per package directions. Drain and rinse with cold water

to cool.

Meanwhile, in a jar with a tight-fitting lid, combine all dressing

ingredients and shake well. Alternatively, whisk together in a small bowl.

In a large bowl, combine garbanzo beans, olives, onions, tomatoes, and

cucumber; mix gently. Add cooked rigatoni. Pour dressing over salad; mix

gently. If desired, cover and refrigerate until serving time.

To serve, arrange salad greens on serving platter or individual salad

plates. Spoon salad over greens and sprinkle with cheese.

 

 

 

 

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Per serving: 176 Calories (kcal); 7g Total Fat; (32% calories from fat); 8g

Protein; 23g Carbohydrate; 4mg Cholesterol; 107mg Sodium

Food Exchanges: 1 1/2 Grain(Starch); 1/2 Lean Meat; 0 Vegetable; 0 Fruit; 1

Fat; 0 Other Carbohydrates

 

 

Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0