Cook, drain, rinse and cool 5 oz whole wheat pasta(shells or macaroni or whichever salad pasta you like).

Add 1 pint grape tomatoes(halved lengthwise), 1 med cucumber(seeded and cut into bite size pieces), 1 yellow bell pepper(cut into pieces), 1 cup canned cannellini beans(rinsed and drained), 1/2 small red onion(diced), 2 oz reduced fat feta (cubed), 1/4 cup sliced black olives.

In a seperate bowl mix 1 tbsp ex-virgin olive oil, 2 tbsp red wine vinegar, 2 tbsp lemon juice, 1 tsp minced garlic, 1 tsp honey, 1/2 tsp dijon mustard, 1/4 tsp dried oregano, 1/8 tsp black pepper, 1/4 cup chopped mint(opt).

Add to pasta mixture and season with additional black pepper and salt(opt) to taste.

Appx nutrition facts /serving-400 cal, 13g protein, 50g carbs, 11g fat(2g sat), 17g fibre, 286mg sodium, 6mg cholesterol

Posted on September 7th, 2011 by neslyn
Filed under: Breakfast