Makes 6 1-cup servings
Ingredients
- 3 Tbs. balsamic vinegar
- 1/3 cup extra-virgin olive oil
- 3/4 tsp garlic cloves, minced
- 3/4 tsp mint, chopped
- 3/4 tsp oregano, chopped
- 1/4 tsp black pepper
- 1/2 lb pasta, cooked and cooled
- 12 cherry tomatoes, cut and quartered
- 1/2 cucumber, diced
- 1/4 cup Greek olives, pitted
- 1/2 red onion, sliced
Directions
- Put vinegar in a small bowl;
- Whisk olive oil in slowly until it is thoroughly combined;
- Add garlic, mint, oregano, and black pepper;
- In a separate bowl, mix cooled pasta with remaining ingredients;
- Pour the vinegar mixture over the pasta;
- Toss until totally coated;
- Refrigerate for 1 hour.
Calories: 429
Protein: 6 grams
Fat: 29 grams
Carbohydrates: 37 grams
Exchanges: 2 Starch/Bread; 5-1/2 Fat; 1/2 Vegetable
 |
 |
 |
 |
 |