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Fusilli Salad With Vegetables And Feta

Courses: Salads
Serves: 4 people

Recipe Ingredients

2 cups 474mlCooked fusilli
2 cups 292g / 10ozZucchini - diced (medium)
1 cup 62g / 2.2ozFresh or thawed frozen corn kernels
1   Tomato - diced
1   Red onion - chopped
1/4 cup 59mlFat-free Italian salad dressing
3/4 cup 109g / 3.8ozCrumbled feta cheese

Recipe Instructions

In a large bowl, combine the fusilli, zucchini, corn, tomato, onion and dressing; toss to coat. Refrigerate, covered, until chilled, at least 2 hours. Serve, sprinkled with the cheese.

This recipe yields 4 servings.

Per Serving: 217 Calories, 6 g Total Fat, 3 g Saturated Fat, 19 mg Cholesterol, 397 mg Sodium, 34 g Total Carbohydrate, 4 g Dietary Fiber, 9 g Protein, 131 mg Calcium.

Serving Provides: 2 Breads, 1 Fruit/Vegetable, 1 Protein/Milk.

Points Per Serving: 4.

Source:
Simply the Best: 250 Prizewinning Family Recipes by Weight Watchers

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