Colorful Vegetable Pasta Medley

Makes: 
4 servings
Utensil: 
Saladmaster Food Processor
3 Qt./2.8 L Sauce Pan with Cover
3 Qt./2.8 L Perforated Basket
3.5 Qt. Double Walled Bowl
Rate Recipe: 

Ingredients

3
medium
tomatoes, chopped, approximately 1 12 cups
(225
g)
12
teaspoon
salt
(3
mL)
1
small
red onion, julienned, use Cone #2
(150
g)
12
teaspoon
fresh ground pepper
(3
g)
1
tablespoon
fresh lemon zest, grated, use Cone #1
(4
g)
8
ounces
whole wheat fettuccine pasta
(280
g)
12
cup
Feta cheese, crumbled
(75
g)
1
teaspoon
fresh oregano
(5
mL)
14
cup
olives, green or black olives, sliced, use cone #4
(40
g)
Directions: 
  1. In double-walled salad bowl combine chopped tomatoes, onion, lemon zest, olives, salt and pepper. Marinate for 30 minutes.
  2. Place pasta in 3 quart inset and place in sauce pan with water, as per directions on package. When cooked drain cooked pasta.
  3. Place in salad bowl with other ingredients and toss. Sprinkle with feta cheese and fresh oregano and serve warm.
Nutritional Information per Serving
Calories: 
244
Total Fat: 
2g
Cholesterol: 
9mg
Sodium: 
306mg
Total Carbs: 
35g
Protein: 
10g

Directions

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