Broccoli & Feta Pasta Salad

Makes: 6 servings Serving Size: about 1 1/3 cups each

Active Time: 30 minutes Total Time: 30 minutes

INGREDIENTS

DRESSING

• 1 clove garlic, minced
• 1/4 teaspoon salt
• 1/2 cup buttermilk
• 1/4 cup low-fat mayonnaise
• 3 tablespoons chopped fresh oregano or 1 tablespoon dried
• 1 tablespoon distilled white vinegar

PASTA SALAD

• 8 ounces (about 3 cups) whole-wheat fusilli
• 2 cups chopped broccoli
• 1 3/4 cups halved grape or cherry tomatoes
• 1 15-ounce can chickpeas, rinsed
• 1/2 cup crumbled feta cheese
• Freshly ground pepper to taste

PREPARATION

1. To prepare dressing: Mash garlic and salt in a medium bowl with the back of a spoon into a chunky paste. Add buttermilk, mayonnaise, oregano and vinegar; whisk until combined.
2. To prepare pasta salad: Cook pasta in a large pot of boiling water according to package directions. Drain, transfer to a large bowl and let cool. Add broccoli, tomatoes, chickpeas, feta, pepper and the dressing; toss to coat.

TIPS & NOTES

• Make Ahead Tip: Cover and refrigerate, without dressing, for up to 1 day. Toss with the dressing about 1 hour before serving.

NUTRITION

Per serving: 264 calories; 6 g fat (2 g sat, 1 g mono); 14 mg cholesterol; 44 g carbohydrates; 0 g added sugars; 11 g protein; 6 g fiber; 457 mg sodium; 367 mg potassium. Nutrition Bonus: Vitamin C (42% daily value), Folate (20% dv), Vitamin A (19% dv), Magnesium (15% dv). Carbohydrate Servings: 3. Exchanges: 2 1/2 starch, 1/2 vegetable, 1/2 medium fat meat, 1/2 fat.

http://www.eatingwell.com/recipes/broccoli_feta_pasta_salad.html