LernerCohen Healthcare
Recipe of the Week
April 24th – April 28th, 2006
Greek Pasta Salad

Serves 8; 1 cup per serving
One, 12-ounce package tricolor rotini pasta
2/3 cup diced, seeded, unpeeled cucumber
½ cup thinly sliced green onions
4 ounces feta cheese
1 ¼ cups frozen baby peas, no salt added, defrosted
1 cup diced red pepper
¼ cup light reduced-calorie mayonnaise
½ cup low-fat cottage cheese
½ cup plain nonfat yogurt
¼ cup thinly sliced green onion tops
1 to 2 tablespoons finely chopped fresh dill
¼ teaspoon freshly ground black pepper
Cook pasta in boiling water for 7 minutes. Remove from heat, drain, and place in a large bowl. Add cucumber, ½ cup green onions, feta cheese, peas, and bell pepper. Set aside.
In a blender, combine mayonnaise, cottage cheese, yogurt, and ¼ cup green onion tops. Process until completely smooth. Add dill and black pepper and process briefly. Pour over pasta mixture and stir to mix well. Cover and refrigerate until well chilled.

Nutrition Facts Per Serving
Calories: 280
Protein: 12 g
Carbohydrates: 43 g
Total fat: 6 g
Saturated Fat: 3 g
Cholesterol: 16 mg
Sodium: 295 mg
Brought to you by: Gretchen Austin, MSRD