Greek Pasta Salad

[carnation037]

This is also low fat.

Greek Pasta Salad

1 pound penne pasta, uncooked (about 5 cups dry)
1 1/2 cups peeled, seeded, and diced English cucumber
3 medium tomatoes, seeded and chopped
1 cup crumbled feta cheese (4 oz.)
1/2 cup chopped red onions
1/4 cup each chopped green onions and pitted, sliced black olives
1/4 cup chopped, fresh oregano, or 1 tablespoon dried

Dressing:
1/2 cup low-sodium, low-fat chicken (or vegetable) broth
1/4 cup red wine vinegar
1 tablespoon each olive oil and lemon juice
1 teaspoon each Dijon mustard and sugar
1 clove garlic, minced
1/4 teaspoon black pepper


Cook pasta according to package directions. Drain. Rinse with cold water and
drain again.

In a large bowl, toss together pasta, cucumber, tomatoes, feta cheese,
onions, olives, and oregano. Set aside.

In a small bowl, whisk together all dressing ingredients. Pour over salad
and mix well. Season with more black pepper, if desired. Cover and
refrigerate for at least 1 hour before serving. Makes 8 Servings.