Recipes, Pt. 2

Here is another recipe that I hope to try out in the next couple of weeks.

Italian Vegetable Salad

* 1/4 lb. cooked rotini pasta
* 5 ounces Eat Smart® vegetables, (any blend)
* 1/3 cup plus 1 Tbs. Italian dressing
* 1/2 medium tomato, chopped
* 3/4 green onion, sliced
* 2 ounces reduced-fat feta cheese
* 1/3 cup plus 1 Tbs. green, red or yellow bell pepper, chopped
* 1/2 cucumber, peeled, seeded and chopped
* 3-1/4 Tbs. Kalamata olives
* 2-1/4 Tbs. fresh parsley, chopped
* 1 Tbs. plus 2 tsp. oil-packed sun-dried tomatoes, chopped
* 1/8 tsp. salt
* 1/8 tsp. ground black pepper

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