Mixed Greens Rotini with Feta and Roasted Tomatoes

Directions

1. Prepare pasta according to package directions. Place pasta in large bowl.
2. Heat the 2 tablespoons olive oil in large pan or Dutch oven over medium heat. Add cherry tomatoes. Cook 3 to 4 minutes or until skins begin to slightly blister. Transfer to a plate to cool.
3. In the same pan, add water and kale. Cover and steam 2 to 3 minutes. Drain and cool.
4. Add tomatoes, kale, spinach, watercress and olives to bowl with pasta.
5. In a food processor or blender, combine lemon juice, red wine vinegar, sugar, garlic, basil and oregano. Process on high, gradually adding remaining 1/2 cup olive oil in a steady stream until emulsified.
6. Add dressing to pasta; toss to coat well. Add feta cheese, and salt and pepper, as desired. Toss and serve immediately or refrigerate, covered.

Based on 6 Servings

Based on 12 Servings

• 299 Calories
• 5 g Protein
• 21 g Carbohydrates
• 11 g Total Fat
• 2 g Saturated Fat
• 2 mg Cholesterol
• 165 mg Sodium
• 4 g Dietary Fiber