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Prep Time: 10 Minutes Cook Time: 15 Minutes |
Ready In: 25 Minutes Servings: 12 |
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This spring/summer salad is low fat, but it tastes like heaven! If you're watching fat grams and calories, you'll love this medley of fresh vegetables and light pasta. Ingredients:
4 cups orzo pasta, cooked and cold rinsed |
1/2 cup tomato, fresh, diced |
1/2 cup green pepper, fresh, diced |
1/4 cup onion, minced |
1 cup cucumber, diced |
1/2 cup black olives, sliced |
1/4 cup green olives, sliced |
1 (15 ounce) can garbanzo beans, rinsed |
1 (15 ounce) can kidney beans, small, rinsed |
1 (16 ounce) bottle fat-free italian salad dressing |
1/2 cup fat free feta cheese, crumbled small |
Directions:
1. Mix all ingredients until coated with dressing.
2. Chill one hour and stir before serving.
3. (Note: measure orzo after cooked - this recipe needs 4 cups of COOKED orzo).
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