INGREDIENTS

  • 1/4 lb cooked rotini pasta
  • 5 ounces eat smart vegetables (any blend)
  • 1/3 cup Italian dressing, plus
  • 1 tablespoon Italian dressing
  • 1/2 medium tomato , chopped
  • 3/4 green onion , sliced
  • 2 ounces reduced-fat feta cheese
  • 1/3 cup green bell peppers or red bell peppers or yellow bell peppers , chopped, plus
  • 1 tablespoon green bell peppers or red bell peppers or yellow bell peppers , chopped
  • 1/2 cucumber , peeled, seeded and chopped
  • 3 1/4 tablespoons kalamata olives
  • 2 1/4 tablespoons fresh parsley , chopped
  • 1 tablespoon sun-dried tomatoes packed in oil , chopped
  • 2 teaspoons sun-dried tomatoes packed in oil , chopped
  • 1/8 teaspoon salt
  • 1/8 teaspoon ground black pepper

DIRECTIONS

  1. Cook pasta according to package directions.
  2. Drain and cool.
  3. Set aside.
  4. Bring a large pot of water to a boil.
  5. Add Eat Smart vegetables and cook for two minutes or until slightly tender but still crisp.
  6. Drain and rinse with cold water.
  7. In a large bowl, mix pasta and Eat Smart vegetables with 1/2 cup of dressing.
  8. Refrigerate for 2-4 hours to marinate.
  9. Add remaining ingredients.
  10. Mix and serve.
  11. Bon appetit!