Spring Picnic Pasta Salad

5 cups cooked pasta
1/2-1 cup fat-free Italian dressing
1/2 medium green bell pepper, chopped
1/2 cup sliced black olives (4 oz. can)
1/2 small red onion, chopped
1 can (15 oz.) garbanzo beans, drained
2 cups broccoli florets, steamed
3 roma tomatoes, chopped
2 cucumbers, thinly sliced
6 ounces part-skim mozzarella cheese, small diced
1/2 cup feta cheese (approx 3-4 oz)
1/4 cup snipped fresh parsley

Picnic Salad

Combine all ingredients EXCEPT mozzarella and feta cheese; toss. Sprinkle top with cheeses, cover and chill for 1-2 hours to blend flavors.

Dinner Presentation

Toss cooked pasta with 1/2 the salad dressing, or to taste. Set aside (best if covered and chilled 1-2 hours to absorb flavors).

Combine chopped peppers, sliced olives, chopped onion, drained garbanzo beans, steamed broccoli and chopped tomatoes (if tomatoes are juicy, cut tomato in half and remove seeds before chopping). Toss with remaining salad dressing, or to taste. If time allows, cover and refrigerate 1-2 hours to blend flavors. This will create best flavor.

Thinly slice cucumbers and arrange around outer edge of serving plates. Spoon marinated pasta in center of plate, sprinkle with grated mozzarella cheese. Place scoop of marinated vegetables in center, sprinkle with crumbled feta cheese and snipped parsley. Recipe serves 6-8

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