Pillsbury Mediterranean Rigatoni Salad
Created by dienia b on April 9, 2022
- Servings: 4
- Prep Time: 9m
- Cook Time: 12m
- Recipe #38458
Ingredients
- Pasta:
- 4 ounces uncooked rigatoni,(1 1/2 cups)
- 6 cups water, boiling
- 1 teaspoon salt
- Dressing:
- 1 teaspoon dried oregano leaves
- 1/4 teaspoon salt
- 1/4 teaspoon pepper
- 3 tablespoons olive oil
- 2 tablespoons white wine vinegar
- Salad:
- 1 can (15 ounces)garbanzo beans, drained, rinsed
- 1 can(2 1/4 ounces) black olives, sliced,drained
- 3 green onions, sliced
- 1/4 cup red onion, chopped
- 1/2 cup tomatoes, seeded, coarsely chopped
- 1 cucumber, seeded, coarsely chopped
- 1 bag(10 ounces)mixed salad greens
- 2 ounces crumbled feta cheese,(1/2 cup)
- 1/4 teaspoon freshly ground pepper
How to Make
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Step 1: In heavily salted boiling water cook pasta
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Step 2: Drain
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Step 3: Rinse with cold water to cool.
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Step 4: Meanwhile
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Step 5: In jar with tight fitting lid
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Step 6: Combine all dressing ingredients; shake well.
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Step 7: In large bowl
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Step 8: Combine garbanzo beans, olives, onions, tomatoes and cucumber
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Step 9: Mix gently.
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Step 10: Add cooked rigatoni.
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Step 11: Pour dressing over salad; mix gently.
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Step 12: To serve
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Step 13: Arrange salad greens on serving platter or individual salad plates.
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Step 14: Spoon salad over greens
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Step 15: Sprinkle with cheese.
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Step 16: Season with fresh cracked pepper to taste
Nutritional Facts
- Serving Size: 1 (761.1 g)
- Calories 453.5
- Total Fat - 29.6 g
- Saturated Fat - 8.5 g
- Cholesterol - 135.3 mg
- Sodium - 2155.9 mg
- Total Carbohydrate - 28.5 g
- Dietary Fiber - 5 g
- Sugars - 8.4 g
- Protein - 20.6 g
- Calcium - 276.8 mg
- Iron - 4.5 mg
- Vitamin C - 18.2 mg
- Thiamin - 0.5 mg