Feta Pasta Medley
Ingredients
- 4 ounce bowtie (farfalle) pasta, dry
- 1 medium bell pepper, yellow
- 1 medium bell pepper, orange
- 1/2 cup cherry tomatoes
- 1 medium cucumber
- 1 cup artichoke hearts, jarred
- 1/2 cup Italian dressing, low fat
- 1/2 cup feta cheese crumbles
- 1/8 cup basil, fresh
- 1/8 teaspoon salt
- 1/8 teaspoon black pepper, ground
- 4 large egg
- 4 medium pear
Instructions
- Cook pasta to al dente as directed on package; allow to cool to room temperature. While pasta is cooking, hard boil eggs.
- Meanwhile, chop peppers, tomatoes, cucumber and artichoke hearts; add to a large mixing bowl. Stir in dressing, feta, chopped basil, salt, pepper, and pasta. Peel eggs, chop, and add to salad. Mix well to coat evenly.
- Serve chilled or at room temperature with pears on the side.
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Nutrition
Calories: 415kcal | Carbohydrates: 65g | Protein: 17g | Fat: 12g | Saturated Fat: 5g | Cholesterol: 203mg | Sodium: 714mg | Fiber: 10g | Sugar: 24g
Natalie Monson
I'm a registered dietitian, mom of 4, avid lover of food and strong promoter of healthy habits. Here you will find lots of delicious recipes full of fruits and veggies, tips for getting your kids to eat better and become intuitive eaters and lots of resources for feeding your family.
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