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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 11 |
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Ingredients:
6 ounces tricolor rotini pasta, uncooked |
1 (1-pound) bag broccoli florets |
3 celery stalks, sliced |
1 (8-ounce) can sliced water chestnuts, drained |
1 (1.05-ounce) package fat-free italian dressing mix |
3 tablespoons chopped fresh oregano |
3/4 cup sliced radishes |
1/3 cup crumbled reduced-fat feta cheese |
Directions:
1. Prepare pasta according to package directions, omitting salt and fat; drain. Rinse with cold water; drain.
2. Combine pasta, broccoli, celery, and water chestnuts in a bowl; set aside.
3. Prepare dressing mix according to package directions; stir in oregano. Pour over pasta mixture, stirring to coat. Cover and chill at least 6 hours, stirring occasionally. Just before serving, stir in radishes, and sprinkle with cheese.
4. Tip: Add the radishes to the salad just before serving. Otherwise, their red color will bleed onto the pasta and vegetables.
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