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
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
Add To Shopping List
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.
Prepare using your favorite variety of small shaped pasta.
Calories From Fat
% Daily Value*
Total Fat 7g
Saturated Fat 1.5g
Trans Fat 0g
Total Carbohydrates 22g
Dietary Fibers 3g
* Percent Daily Values are based on a 2,000 calorie diet.
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.