Spicy Vegetable Pasta Salad
4 ounces uncooked multigrain or whole wheat pasta of choice (I like rotini)
12 queen-sized jalapeno stuffed green olives, sliced
1 cup diced red bell pepper
1 cup diced green bell pepper
1/4 cup finely chopped green onions
2 tablespoons chopped cilantro
2 tablespoons fresh lemon juice
2 teaspoons extra virgin olive oil
1. Cook pasta according to package directions. Drain; rinse with cold water. Drain.
2. While pasta cooks, combine the rest of ingredients in a bowl. Add pasta; toss.
Source of recipe: This recipe was modified from a recipe in a Weight Watchers recipe book. ( Annual Recipes for Success 2009)