Ingredients

• 8 ounces rotini pasta
• 1 cup halved grape tomatoes
• 1 cup shredded carrots
• ½ medium cucumber, seeded and chopped (about ¾ cup)
• ½ cup chopped yellow bell pepper
• 1 (2.25 ounce) can sliced black olives, drained
• 3 tablespoons extra virgin olive oil
• 2 tablespoons red wine vinegar
• 1 tablespoon Rustic Herb Seasoning
• 2 teaspoons Dijon mustard
• ½ cup crumbled feta cheese, optional

Directions

1. Prepare pasta according to package directions; rinse with cold water. Drain.
2. In large mixing bowl, combine pasta with remaining ingredients except cheese. Toss to coat. Salt and pepper as desired. Gently stir in cheese.
3. Refrigerate, covered, several hours or up to overnight.

• Makes 6 servings.

Nutrition

Per serving: Calories: 254, Total Fat: 11g, Sat. Fat: 2.5g, Cholest: 8mg, Sodium: 469mg, Carbs: 34g, Fiber: 3g, Sugar: 4g, Protein: 7g.