Pasta Salad

• servings: 10 servings
• active time: 10 minutes
• total time: 18 minutes

Ingredients

1 lb. rotini pasta ($1.25)

1 english cucumber ($1.49)

1 red bell pepper ($1.59)

1 orange bell pepper ($1.59)

10 oz. grape tomatoes ($2.49)

1/2 red onion ($0.37)

2 Tbsp fresh chopped parsley ($0.29)

1/4 cup crumbled feta cheese ($1.83)

16 oz. bottled zesty Italian dressing ($2.50)

1/4 tsp salt ($0.02)

1/4 tsp freshly cracked black pepper ($0.02)

Directions

Cook the pasta according to the package instructions. Drain the pasta in a colander and rinse briefly with cool water to cool off the pasta. Drain well.

While the pasta is cooking, prepare the veggies. Slice the cucumber into half moons, chop the bell peppers, slice the tomatoes in half, thinly slice the red onion, and chop the parsley. Set the vegetables and chopped parsley aside.

Once the pasta has drained, transfer it to a large bowl. Add the chopped vegetables, chopped parsley and feta cheese.

Pour the dressing over the pasta salad. Toss the salad ingredients together until everything is evenly coated in the dressing. Add salt and pepper to taste, I added about ¼ tsp of salt and ¼ tsp ground black pepper. Serve immediately or refrigerate until ready to eat.*

Nutrition

• Serving Size: 1.5 cups
• Calories: 307 kcal
• Total Fat: 11 g
• Sodium: 558 mg
• Total Carbohydrate: 44 g
• Dietary Fiber: 3 g
• Protein: 7 g