Two Tomato Pasta Salad with Feta

By kspurlock

Ingredients

• 8 oz (1/2 box) Fusilli pasta
• 3 cups (about ½ lb) broccoli florets
• 1 small Vidalia onion, cut into ½ inch dice
• 1 yellow pepper, cut into ½ inch dice
• 1 ½ cups halved cherry tomatoes (about ½ lb)
• ½ cup California sun dry sun-dried julienne cut tomatoes, well drained
• 4 oz crumbled feta cheese
• ½ cup marie’s fat-free herb vinaigrette

Preparation

Step 1

1. Cook pasta. One minute before pasta is done, add broccoli florets. Drain then rinse pasta and
broccoli under cold water to stop cooking. Drain well to eliminate excess water.
2. Toss pasta and broccoli with remaining ingredients. Chill 10 min. before serving.