Greek Salad

Ingredients:
12 ounces dry shell pasta
1 cup red bell pepper strips
1 cup cucumber, chopped
1 cup seeded, chopped tomatoes
8 black or Greek olives, pitted and halved
2 tablespoons crumbled feta cheese

Dressing:
2 tablespoon extra-virgin olive oil
2 tablespoon vinegar
1/4 cup tomato juice
1 teaspoon dried oregano
1/2 teaspoon freshly ground black pepper

Directions:
1. Cook pasta according to package directions, drain, and cool under cold running water. Combine with bell peppers, cucumbers, tomatoes, olives, and feta.

2. Stir together olive oil, vinegar, tomato juice, oregano, and pepper. Pour over the pasta vegetable mix and toss to mix well. Let sit for one-half hour to mingle flavors.

Serves 6

Nutritional Analysis Per Serving: 283 calories, 7 g. fat, 22% calories from fat, 1 g. saturated fat, 3% calories from saturated fat, 46 g. carbohydrates, 2 g. fiber, 179 mg. sodium

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Recipe submitted by: Do Yourself a Flavor with Graham Kerr -