Name: Pasta and Bean Salad with Feta Cheese
Prep time: 20 min
Cook time: 1 h
Total time: 1 h 20 min
Yield: 12 servings, 1 cup each
Ingredients: 3 cups fusilli pasta, uncooked; 1 can (16 oz.) chickpeas (garbanzo beans), rinsed; 3 tomatoes, seeded, cut into 1/4-inch-thick wedges; 1 English cucumber, chopped; 3/4 cup KRAFT Greek Vinaigrette Dressing; 1/2 cup sliced Kalamata olives; 1 Tbsp. chopped fresh dill; 1 pkg. (4 oz.) ATHENOS Traditional Crumbled Feta Cheese

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1 Hr(s) 20 Min(s) incl. refrigerating

20 Min(s) Prep

1 Hr(s) Cook

Healthy Living

Mix up the menu and serve Pasta and Bean Salad with Feta Cheese. Our Pasta and Bean Salad with Feta Cheese also includes tomatoes, cucumbers and olives.

What You Need

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12 servings

Original recipe yields 12 servings

3 cups fusilli pasta, uncooked

1 can (16 oz.) chickpeas (garbanzo beans), rinsed

3 tomatoes, seeded, cut into 1/4-inch-thick wedges

1 English cucumber, chopped

3/4 cup KRAFT Greek Vinaigrette Dressing

1/2 cup sliced Kalamata olives

1 Tbsp. chopped fresh dill

1 pkg. (4 oz.) ATHENOS Traditional Crumbled Feta Cheese

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Let's Make It

Cook pasta in large saucepan as directed on package, omitting salt. Drain.

Rinse pasta with cold water; drain well. Place in large bowl. Add remaining ingredients; mix lightly.

Refrigerate 1 hour.

Nutrition

Calories

170

Calories From Fat

% Daily Value*

Total Fat 7g

Saturated Fat 1.5g

Trans Fat 0g

Cholesterol 5mg

Sodium 460mg

20%

Total Carbohydrates 22g

Dietary Fiber 3g

11%

Sugars 3g

Protein 6g

12%

Vitamin A

Vitamin C

Calcium

Iron

* Percent Daily Values are based on a 2,000 calorie diet.

servings

12 servings, 1 cup each

* Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.