Greek Pasta Salad

Serves: 12
Total Calories: 180


1 (16-ounce) package rainbow rotini, uncooked
1 (16-ounce) package frozen California-blend vegetables, cooked
1 (16-ounce) bottle Italian salad dressing
1 (14-ounce) can quartered artichoke hearts, drained
1 (12-ounce) package sliced pepperoni
1 (10-ounce) package crumbled feta cheese
1 (4-ounce) can black olives, drained and chopped
1/2 cup pesto
1 cup cherry tomatoes
1 red pepper, sliced


Cook rotini according to package directions; drain and rinse with cold water. Combine with vegetables in a large bowl. Toss with salad dressing; add remaining ingredients and mix well. Chill overnight; stir before serving.
Tip: Save time when making a pasta dish that calls for frozen vegetables. Simply drop veggies into the boiling pasta pot in the last 5 minutes of cooking time…one less pot for clean-up!

Nutritional Facts:

Serves: 12
Total Calories: 180
Calories from Fat: 170

This Greek Pasta Salad recipe is from the Almost Homemade Cookbook Cookbook. Download this Cookbook today.

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