Feta-Topped Pasta, Tomato & Pea Salad
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1 teaspoon grated lemon zest
2 tablespoons lemon juice
1 tablespoon extra-virgin olive oil
½ teaspoon salt
¼ teaspoon black pepper
8 ounces whole wheat rotini or elbow macaroni, cooked according to package directions
2 small kirby cucumbers, cut on diagonal into ¼-inch slices and then into matchsticks
1 cup halved grape or cherry tomatoes
1 cup frozen baby peas, thawed
1 large shallot, minced
2 tablespoons snipped fresh dill
2 tablespoons crumbled reduced-fat feta cheese
1 To make dressing, whisk together lemon zest and juice, oil, salt, and pepper in serving bowl.
2 Rinse pasta under cold running water; drain. Add to dressing in bowl. Add all remaining ingredients except feta; toss until mixed well. Serve sprinkled with feta.
PER SERVING (1½ cups): 286 Cal, 5 g Total Fat, 1 g Sat Fat, 0 g Trans Fat, 1 mg Chol, 388 mg Sod, 52 g Carb, 6 g Sugar, 8 g Fib, 12 g Prot, 65 mg Calc.
FYI We like using kirby cucumbers in this salad, as they don’t have to be peeled and their flesh is meaty and flavorful. But if you happen to have English (seedless) cucumbers, Persian (mini) cucumbers, or regular cucumbers, on hand, use them instead.