Feta and Vegetable Rotini Salad
Ready in 1 hour 30 minutes
295 people want to try | 414 have favorited
Toss all ingredients in a large bowl and cover. Refigerate for at least one hour to blend flavors.
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Serving Size: 1 Serving (164g)
Recipe Makes: 8
Calories from Fat: 99 (28%)
Amt Per Serving
Total Fat 11g
Saturated Fat 3.9g
Monounsaturated Fat 2.7g
Polyunsanturated Fat 2.9g
Total Carbohydrate 50.5g
Dietary Fiber 0.6g
Sugars, other 49.9g
Powered by: USDA Nutrition Database
Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.
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Calories per serving:
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Cached on 5/29/2017 9:03:27 PM
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I hate olives so left them out amazing salad im usually not one for cold pasta salads but this is beautiful instead of using italian dressing i simply added a pinch of red pepper flakes great with grilled chicken. Thanks for this
Beautiful color with excellent flavor. Great salad for potlucks and picnics.
Yummy...added broccoli and used green olives.
This recipe was fantastic I substituted Greek Salad Dressing for the Zesty Italian!!! And Bam a Hit!
This turned out really well. My family loved it. I added crab meat and shrimp.
This recipe is GREAT and easy. I use it for potlucks. I make it with broccoli and cucumber - and it's perfect!
Very good, but I cut back on the feta and the dressing. I used whole grain pasta to buff it up a bit. It was very good, and easy to improvise with, I added sliced carrots also.
It was SSSSSSSSSSSSSSSSSSSOOOOOOOOOOOOOOOO DELICIOUS! I LUV'd it! I can't wait to make it again.
The last time I made this dish, I omitted the olives and substituted fresh brocolli for the cucumber - we liked it even better than the original recipe. Next time, I may add a little celery or carrots. [I posted this recipe.]
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