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