Sun-dried tomatoes, feta and fresh basil give this farfalle pasta salad its sun-kissed Mediterranean appeal.
What You Need
Original recipe yields 6 servings
3 cups farfalle (bow-tie pasta), cooked, drained and cooled
1 pkg. (4 oz.) ATHENOS Traditional Crumbled Feta Cheese
3/4 cup KRAFT Zesty Italian Dressing
1/2 cup pitted Kalamata olives
1/2 cup oil-packed sun-dried tomatoes, cut into matchlike sticks
1/2 cup chopped fresh basil
1-1/2 tsp. lemon zest
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Let's Make It
Refrigerate 1 hour.
Substitute cilantro for the basil.
Salad can be stored in refrigerator up to 24 hours before serving.
Prepare using KRAFT Tuscan House Italian Dressing.
Calories From Fat
% Daily Value*
Total Fat 14g
Saturated Fat 3.5g
Trans Fat 0g
Total Carbohydrates 44g
Dietary Fibers 3g
* Percent Daily Values are based on a 2,000 calorie diet.
6 servings, about 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.