1/2cupgreen bell pepperseeded, deribbed and finely diced
2green onionsthinly sliced (white bottoms only)
1clovegarlicpressed
1/4cupolive oil
1cupcrumbled feta cheese
1/2cupcoarsely chopped Kalamata olives
2tablespoonschopped fresh parsley
2tablespoonschopped fresh thyme
2tablespoonsbalsamic vinegar
1tablespoonred wine vinegar
1tablespoonlemon juice
Salt and pepperto taste
Instructions
DO AHEAD TIP: Prepare rotini and chill overnight so chilling prepared salad won’t be necessary.
Prepare pasta according to package directions. Drain and set aside.
While the pasta is cooking, in a large bowl, combine the tomatoes, bell pepper, onion, garlic and olive oil; toss to mix well.
Add feta cheese, olives, parsley, thyme, balsamic vinegar, red wine vinegar and lemon juice; toss again.
Toss pasta with veggie mixture, season with salt and pepper, and serve.
Chill before serving if desired.
Notes
Per Serving: 436 Calories; 21g Fat; 12g Protein; 51g Carbohydrate; 3g Dietary Fiber; 22mg Cholesterol; 607mg Sodium.Exchanges: 3 Grain (Starch); 1/2 Lean Meat; 1 Vegetable; 0 Fruit; 3 1/2 Fat; 0 Other CarbohydratesSERVING SUGGESTION: Some garlic bread and a big spinach salad ought to do the trick.